Light Vs. Dark Brown Sugar - Tip of the Day

by Sarah LeTrent, Posted Dec 14th 2009 @ 9:00AM

Brown sugar is a must in pantries when the holiday season comes around. So what's the difference between light and dark sugar? Find out in today's tip.

brown sugar Photo: Fairywren, Flickr

Whether to top sweet potato casserole, dust baked apples or glaze a honey-baked ham, brown sugar is an indispensable ingredient in a vast number of winter and autumnal dishes.

Both the light and dark varieties of brown sugar are a mixture of plain, white granulated sugar and molasses. In fact, you can even make your own.

The only difference? Dark brown sugar contains more molasses than its light counterpart.

Light brown sugar is subtler and the more commonly used variety -- best for baking, making butterscotch and creating glazes. Dark brown sugar and its stronger molasses flavor is more suited for full-bodied recipes like gingerbread and baked beans.

However, the two types are not so different that they can not be used interchangeably. Just note the light offers up a more delicate, caramel flavor while dark will add a touch more robustness and molasses flavor.

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