Which is better to cook with, dark brown sugar or light brown sugar?!


Question:

Which is better to cook with, dark brown sugar or light brown sugar?


I have seen both in the store. But never knew which one to buy?


Answers: This is from Yahoo!
In terms of structure and integrity of the finished product, there isn't much difference. But recipes will taste and often look very different if you use one versus the other--richer and more flavorful with the dark. If you don't like that taste or you simple want a lighter taste, use the light.

This is from me:.
There are two types of brown sugar - Light and Dark. These are now made by combining granulated sugar with molasses and it is the amount of molasses added that determines the darkness of the sugar. Light brown sugar has a more delicate flavor. The recipes on this Web site generally use light brown sugar unless specified otherwise.
There is no significant nutritional difference between granulated (white) sugar and brown sugar.

And I have been COOKING FOR YEARS!! LOL
Have a great day and happy cooking

nfd? Source(s):
ffrom many years of cooking I've always used dark. I think I tried light once before and it wasn't as rich. The recipe will usually specify which sugar to use. What makes brown sugar brown is mollasses. The difference between light and dark brown sugar is the amount of mollasses in them. Dark has more, and light has less. Dark brown sugar, because of the greater amount of mollasses, has a slightly more caramel flavor. The light kind still has the caramel flavor, but it is not as strong as dark.

Hope this helps. They're both taste pretty much the same. Maybe dark has a bit more of a molasses taste. Really it's based on what your using for. If baking generally you'd use light since dark tends to make dough darker in appearance (brown rather than golden). But if your doing BBQ sauces, Asian dishes, rubs and such you might want the stronger taste. I'd say if it's just for cooking then keep only the dark but if baking too, then just light. That is if you don't want to store both kinds. Dark and light brown sugar are basicaly the same thing. The only difference is that light brown sugar has less molasses in it and it has a lighter color. They taste the same, cook the same, and melt at the same temperature. Light brown sugar is the most commonly used, but you can use either. Hi! Whether you use light or dark brown sugar is purely a matter of taste - they're interchangeable in most recipes. The dark brown only has a stronger taste than the light. However, I would recommend that you make sure that you buy brown sugar that is pure cane suger, otherwise it's not really true brown sugar, it's just white sugar coated in molasses. I use both and have had success with both.
Dark has more molasses. But either will work.



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