Hi everyone. I have a quick question about brown sugar…
When a recipe calls for dark brown sugar can I use light brown instead?? I always buy light and hate to admit that I do not know the difference? :oops:
Thanks,
Donna
I have always used light brown for dark without any bad results. I think the only difference is the amount of molasses in the sugar.
A J
Dark brown DOES have a lot more molasses in it, and, consequently, a LOT more flavor. You can substitute them but the flavor will not be the same. Add some molasses to the light brown to approximate the dark brown. 