Recipes

[Tinkrbl44]

Today I wanted to get a small package of brown sugar to have on hand.  I bake about once every five years, so that's not a consideration.

Other than the shade of brown, what's the difference?  

Are there any times when using one would be better than the other?   When?

What's the story here?   LOL

TIA! 

[Group 5 minus 1]

I think,but don't quote me, dark has a little more molasses flavor.

[NYCLatinaMe]

@Tinkrbl44   I think that is true about the molasses, but its processing is also different.  Brown sugar is not as refined.  This will affect the texture and flavor of what you are doing with it.

[skatting44]

  some baked goods you want a darker more "rich " looking apearance  such as pecan pie  or ginger bread .

You can use light brown in  chocolate chip cookies or  peanut butter cookies.

[Desertdi]

@Tinkrbl44 

I guess you know that if you store brown sugar for any length of time, it's gonna get hard as a rock.   You need a chisel to chop it up...  di

[redbird]

If you put a heel of bread in with the brown sugar it will stay soft in a closed container. Terra cotta brown sugar savers are also sold to keep the sugar soft.

[Kachina624]

@Tinkrbl44.  Th3 dar has a stronger molasses flavor.  I always use light.  I don't know of any circumstances where brown sugar will stay soft and usable for five years.  Buy it when you need it. 

[In-x-s]

I prefer dark brown sugar, don't know why other than it's darker LOL

The dark brown is getting harder for me to find.  I never see a store brand of the dark brown like I do the light.

I keep mine soft for a long time in a lock&lock. I don't know about 5 years, but as long as it takes me to use up a bagful.

[candys mine]

@NYCLatinaMeFor the major market brands who sell white and bown sugars, (not "boutique" or special diet brands )  The Brown sugars Are JUST AS REFINED  As the white granular sugar.  It is easier to go through the whole process then ADD MOLASSES BACK IN than to pull the  Impure, partially refined, sugar in the middle of processing.  Adding the molasses back in at the end also makes it easier to produce  more uniform products.

 Dark brown sugar has More Molasses and so is more intense And may affect the moisture in the finished product. 

If I only wanted one bag of brown sugar I'd get Light brown.

If you pick up a bottle of molasses you can find "How to make brown sugar out of white sugar and molasses at home" recipes.

P.S. those who follow a vegan lifestyle please know that sugar refined in the major mass production way is not vegan.  Bone Char is used in the refining process.

[Still Raining]

I vote dark.  Light is for wimps  😆  Go big or go home!