Kitchen

[SharkE]

that call for brown sugar doesn't specify light brown or dark brown?

I've seen a blue million recipes that says 1 cup brown sugar.

Ok, light or dark ? you study the picture to see if you can tell what they're talking about.

Irritating !

[MezzieStarr]

I always use light brown sugar in recipes unless I want a darker, more molasses flavor (gingerbread, or spice cookies/cakes).

[Sooner]

@SharkE   I think because it doesn't matter.  I really can't tell that much difference, so go with your own taste in the matter. 

[Kachina624]

@Sooner. is right, it doesn't make much difference.  I'm not a big fan of the brown sugar taste, so I  often use half light brown and half white sugar.  I never use dark brown.

[Sooner]

I think in the "olden days" that dark brown was darker than it is today.  Or maybe it's me . . . ?

[Pook]

@SharkE For most recipes it doesn't matter but I always use dark for baking because the flavor is better.  If there is both  white  sugar and brown sugar I use only half the amount of white sugar and the rest brown sugar for a moister cookie.  No matter which is used the recipe will still be ok.

[VaBelle35]

I've read that you always use light unless it specifies dark.   That before dark, there was only light, so older recipes didn't specify.

[VaBelle35]

I think it makes a big difference in cookies.  It definitely changes the taste.  

You can definitely tell in chocolate chip cookies.  Bobby Flay has a recipe that has dark muscavado sugar which is unrefinded sugar with molasses and regular sugar and Jacque Torres just uses light brown sugar.

The texture and taste is very different.

I do love a good chocolate chip cookie recipe.  I've tried many.

[Harpa]

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@MezzieStarr wrote:

I always use light brown sugar in recipes unless I want a darker, more molasses flavor (gingerbread, or spice cookies/cakes).

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And I always use dark, because of the more nutritional value in the molasses.

[SharkE]

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@Kachina624 wrote:

@Sooner. is right, it doesn't make much difference.  I'm not a big fan of the brown sugar taste, so I  often use half light brown and half white sugar.  I never use dark brown.

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yeah, but, when you get a recipe that has white sugar in it plus your suppose to use brown sugar kind of a head scratcher. I prefer dark brown myself. Like choc chip cookies darker.