Before we break down the difference between light and dark brown sugar, let's estimate that brown sugar is. Originally, there was sugar that retained some of the natural malalases found in sugar staff juice even after processing – unlike white granulated sugar, in which all the malcases was removed.
Today, however, the brown sugar you commonly buy is just white granulated sugar with molases added back in – up to 10% Mileses, according to scale. (That's why you can easily make your own brown sugar substitute By combining white sugar with a small amount of molasses.)
The difference between light and dark brown sugar
The difference between light and dark brown sugar comes down to the amount of millacies it contains.
Dark brown sugar has a higher amount – about 6.5% – while light brown sugar halves around 3.5%. The difference means that dark brown sugar (true to his name!) Has a darker appearance and more assertive flavor, while light brown sugar is miles in both look and delicious.
Photography by Rick Holbrook; Food stealing by Sheila Jarnes
Can I use light and dark brown sugar interchangeably?
Yes. Although they are slightly different in color and flavor, the difference will not be obvious in your baked goods. Not the slight difference in acidity (like molasses is an acidic ingredient, and so Can affect as your LEAVEers perform). They also about the same, so you can swap them whether you baking according to weight or volume.
If your recipe specifically calls for “light” or “dark” brown sugar, you should use this type if you can. But if you only have one type of brown sugar in hand, go ahead and proceed with the recipe. And if your recipe just calls for “brown sugar” without specify, feel free to use either.
Looking for recipes that call for brown sugar? Try Brown Sugar Setene Pound Cake, Old-fashioned apple cake with brown sugar frostingAnd Giant brown sugar cinnamon Pop Tart.
Cover photo by patrick marineeello; Foods stealing by Lydia Fournier.