Light vs Dark Brown Sugar
Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differently in some way?
Best Answer
They have a different ratio of white sugar to molasses.
Therefore, dark brown sugar is more hygroscopic, and will have a deeper molasses flavor (and color, obviously) They're pretty similar, and you can usually get away with replacing one with the other, but if you want subtle flavors coming through, dark brown sugar might mask it.
I've seen recommendations that call for substituting light brown sugar with a 50/50 mix of white sugar and dark brown; I don't know how messy (or if even possible) to add molasses to light brwn to get dark brown sugar.
Pictures about "Light vs Dark Brown Sugar"
Can I substitute dark brown sugar for light brown sugar?
Caption Options. While light and dark brown sugar are interchangeable, they're not exact substitutes. Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.Is dark brown sugar sweeter than light brown sugar?
Main Differences Between Light and Dark Brown Sugar Color: Dark brown sugar is darker than light brown sugar due to the higher molasses content. Flavor: Light brown sugar has a mild sweet flavor similar to white sugar or mild caramel.Is light or dark brown sugar better for cookies?
The Cookie Test Yes! Using dark brown sugar, my cookies spread less in the oven and were denser, heavier, and quite moist. Using light brown sugar, my cookies spread a far bit more, were more airy, and had lighter flavors.Which is healthier dark or light brown sugar?
The most notable nutritional difference between the two is that brown sugar has slightly higher calcium, iron, and potassium contents. That said, the amounts of these minerals in brown sugar are insignificant, so it's not a good source of any vitamins or minerals ( 2 , 3 ).More answers regarding light vs Dark Brown Sugar
Answer 2
Oddly, most brown sugar on the market isn't less processed sugar (like many believe) but rather refined white sugar with molasses re-added to it.
Answer 3
This article tells you all you need to know about brown and white sugar and cookies:
Cookie Fact #9: White Sugar = Thin and Crisp, Brown Sugar = Tall and Moist A mixture of the two provides a good balance, and as I noticed in my egg tests, dissolving too much sugar can lead to a texture that's too uniform. With sugar left in distinct grains, the pockets of melted sugar that caramelize within the cookie as it bakes remain irregular, giving the cookie more textural interest.
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Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Dalila Dalprat, Ekrulila, Greg Gulik, Castorly Stock