How many times have you seen a recipe specifically mention using “light brown sugar” or “dark brown sugar”, and ignored that just to use whatever you had in the pantry? Because what’s the difference? Well, believe it or not, there is a slight difference that can be taken advantage of when used in difference recipes.
What is it?
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is commonly used in baking and cooking to add a rich, caramel-like flavor to dishes.
How is it made?
Brown sugar has origins on Caribbean islands in the 1700s where sugar cane was a staple crop and massive export. Molasses is a byproduct of the sugar-making process so brown sugar is really just crystallized sugar infused with liquid sugar – a sugar inception.
The amount of molasses added determines whether the sugar is light or dark brown.
Difference between dark and light brown sugar
- Light brown sugar contains about 3.5% molasses, while dark brown sugar contains about 6.5% molasses.
- Dark brown sugar has a stronger flavor and more moisture than light brown sugar, due to the higher molasses content
When to use light brown sugar
Light brown sugar is best used in recipes where a more delicate, subtle flavor is desired, such as in cakes and cookies.
When to use dark brown sugar
Dark brown sugar is ideal for recipes where a stronger, more intense flavor is desired, such as in gingerbread, baked beans, and barbecue sauces.
