Kitchen

[SharkE]

only thing that works fairly well for me is putting in a piece of bread in the OXO container with the brown sugars.

[RedTop]

@SharkE,

When the moisture from the molasses starts drying up, is when you notice the dryness in the brown sugar.  

[millieshops]

Maybe 50 years ago I would have both light and dark in the house.  Now, just one and that's what I use.  Never had a problem.

[DiAnne]

I use light brown sugar unless a recipe specifically says to use dark.  I have both in the house.  

[shoekitty]

I make my own because I never use up a box I buy.  I get jar or Tupperware container.  I take white sugar and tiny bit at a time brer rabbit molasses.  Shake up.  Sometimes I make it ahead and keep in jar. You can go light or dark.  I usually use light though.

[Harpa]

---

@AuntG wrote:

Appears the majority of us opt for light brown unless we want to enhance the molasses flavor in a recipe.

---

Wouldn't you know I'd be the one to be in the minority! At least I have a rhyme and a reason.

@GingerPeach

That's what I have, too. I keep my dark brown sugar in a glass, air-tight jar with a dampened -- mine is a little duck -- clay thing, and my sugar is always soft, fresh & very usable.

[SharkE]

dark brown sugar is better for baked beans too.

[ECBG]

If it dos'nt give you light or brown, defer to brown.  

Quite a few recipes were developed before light brown sugar.  Many people don't even think if it.