The Difference Between Light Brown Sugar and Dark Brown Sugar | Yankee Kitchen

QUESTION: Many recipes call for “brown sugar” without specifying light or dark. Is there a difference between light brown sugar and dark brown sugar? Does it matter which one I use? ANSWER: Yes, there is a difference between light brown sugar and dark brown sugar, but you can make substitutions if you only have one type on hand.

The “brown” in these sugars is a carefully designed form of molasses, added at the end of processing (rather than leftover from the beginning, as many people seem to think). It’s essentially a coating, thicker in dark brown sugar and thinner in light brown sugar. The coating adds moisture — brown sugar can contain as much as 35 percent more water than white sugar — and it traps air, so brow sugar is fluffier. That’s why measurements generally specify “packed.” If the recipe doesn’t say which to use, it probably doesn’t matter. If you need to substitute, try to balance the molasses, adding ¼ teaspoon or so per cup. when using light sugar for dark. If the recipe calls for light but dark is all you have, use a packed 2/3 cup dark and 1/3 cup white for every packed cup of light sugar needed.

FAVORITE BROWN SUGAR RECIPES

Brown-Sugar Shortbread Cookies We found this recipe for brown-sugar shortbread in our December 1948 issue and tweaked the proportions to work with contemporary ingredients. Delicious! Bourbon Brown Sugar Steak Tips The beauty of this recipe for bourbon brown sugar steak tips is that you make the savory marinade ahead of time. Easy and delicious! Hartwell Farm Brown Sugar Rolls These brown sugar rolls were a trademark at the Hartwell Farm in Lincoln, MA. The chicken fat may have been the secret, but don’t worry, you can use soft butter instead. Borrowed from the Yankee archives, this post was first published in 2014 and has been updated. 

PRINT