Can they be used interchangeably? For dark brown sugar, that amount is nearly doubled—6.5% molasses. However, if brown sugar is allowed to dry and all the liquid sugar is allowed to evaporate, brown sugar becomes a useless brick. To revisit this article, select My⁠ ⁠Account, then View saved stories. The difference between light and dark brown sugar is simply the amount of molasses each contains. Just add it to the mental list, right after the toilet paper. It comes in different brown colors depending on the amount of molasses that have been added. Not really. Demerara sugar. For dark brown sugar, that amount is nearly doubled—6.5% molasses! The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. She is also a junior in Northwestern University's Medill School of Journalism. Lighter types are generally used in baking and making butterscotch, condiments and glazes. It’s more common, a bit more versatile due to the subtler flavor, and many pro bakers (like Dorie Greenspan, Joanne Chang, and Sarah Kieffer) use it to develop their recipes. All rights reserved. But what also makes this item unique is that it isn’t quite light brown and it isn’t quite dark brown sugar. All other variables kept as-is. Dark brown sugar actually contains nearly twice as much molasses as light (6.5% as compared to 3.5%), which gives it a richer caramel flavor. Photo by Alex Lau, food styling by Sue Li, Butternut Squash, Coconut, and Ginger Muffins. If you’re whisking together a marinade and you only have light brown sugar, NBD. Raw sugar is darker in colour than white sugar, but is not brown sugar. Here’s the trick to measuring brown sugar—and other common baking ingredients. Just having one is a victory! For $3.49, it’s not as cheap as regular brown sugar from most big box grocery stores. Light brown sugar contains 3.5% molasses of total volume, whereas dark brown sugar is 6.5% molasses. Brown sugar makes baked goods more moist than white sugar because of the molasses content, says Pichet Ong, pastry chef and author of “The Sweet Spot: Asian Inspired Desserts.”This means you may have to adjust some of the other proportions in the recipe if you sub in brown sugar for white, like slightly decreasing the wet ingredients or upping the dry ones. After filtering out plant trash and raw sugar crystals, millers slowly evaporate the liquid, … Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread. (Did you know that sugar can last forever? The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods. For dark brown sugar, that amount is nearly doubled—6.5% molasses! And yet, some recipes demand light and others dark. Like white sugar, brown sugar is a sweetener produced from either the sugarcane or sugar beet plant. dark has more, light has less. Recipes you want to make. It works well in cakes, gingerbread, pickles and chutneys. The key difference is that brown sugar has varying amounts of molasses added back into it. Both are equally sweeter in taste but the benefits are different. It gets its color and distinct taste from its molasses content which varies by type: light brown sugar contains 3.5% molasses, dark brown sugar contains 6.5% molasses. Don’t worry if you’ve been using them interchangeably. To revisit this article, visit My Profile, then View saved stories. Its best friend is salt, though most dessert recipes don't pair them as often as they should. But let’s take a step back: What even is brown sugar? Light brown sugar has a delicate flavor while dark brown sugar has a stronger more intense molasses flavor. You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. Happy baking! Cooking advice that works. Recipe ingredients are for light brown sugar. Demerara is a semi-refined sugar. Light brown soft sugar: a popular sugar for making fruit cakes and puddings where a rich, full flavour is required. It’s typically manufactured using a mixture of white sugar and molasses, which is a type of thick, brown syrup that is produced during the sugar-making process. UNREFINED SOFT BROWN SUGAR: A distinctive caramel taste. The darker the brown sugar, the more molasses it contains. However, more molasses does mean dark brown sugar has slightly higher levels of acidity and moisture. Light Brown Sugar. For light brown sugar, that usually means 3.5% molasses. Brown sugar is essentially the same as refined white sugar. Emma Kumer is a marathon-runner, magazine-writer, and graphic design addict. Light and dark soft brown sugars have different flavour and moisture properties, so you can only replace one with the other in small quantities. The good news is that light and dark brown sugar are interchangeable: You’re not going to ruin your cookies, your crumble, or your banana bread by swapping one for the other. Â Many grocery stores also stock golden brown sugar, which falls somewhere in between light and dark. You don’t have to compensate for one type of sugar or the other by adding or subtracting any ingredients, so it’s safe to switch between the two based on what you happen to have in your pantry. (It’s more common.) Brown sugar provide more benefits than white sugar. Brown sugar is formed during the late stages of sugar processing. This probably isn’t something you’ll notice unless you’re conducting a side by side test of two batches, but it could be a reason that your cookies don’t come out exactly like the ones in the photo. When trying to cut out empty calories, the brown sugar benefits available thanks to the molasses content are a great bonus. Brown sugar also contains slightly fewer calories than white sugar, yet the difference is minimal. Dark brown soft sugar: looks as its name suggests, and has a richer flavour. (Did you know that sugar can last forever? It’s damp and denser than caster or demerara. All other variables kept as-is. —W.S., Middle Grove, New York Both types of brown sugar are a mixture of sugar and molasses, with dark brown sugar containing more molasses than light brown sugar. However, commonly available brown sugar is the refined white sugar with added molasses. For light brown sugar, that usually means 3.5% molasses. The premium here is for organic labeling. This helps dark brown sugar have a deeper, more complex flavor that’s closer to toffee or caramel. It sits neatly between those two varieties. And the amount of molasses is what distinguishes light brown (less molasses) from dark brown (more). Its sweetness is tempered by the addition of bitter molasses, which contributes … This helps dark brown sugar have a more deep, complex flavor that’s closer to toffee or caramel. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To improve your sugar repertoire, make sure you also know the basics of turbinado sugar. Thinking about brown sugar brings to mind sweet potato casserole, coffee cake and honeybaked ham—recipes that wouldn’t be the same with plain ol’ granulated sugar. Some of the benefits of brown sugar are: * It contains sugary molasses which provide more nutrients than white sugar. While white sugar only contains sugar crystals, brown sugar is made from sugar crystals and molasses. If a recipe doesn’t specify light or dark brown sugar, opt for the light variety. For light brown sugar, that usually means 3.5% molasses. While light and dark brown sugar are interchangeable, they’re not exact substitutes. The sugar crystals are a little larger than regular brown sugar and the texture is stickier. Light brown sugar is the most common of the five sugars we'll … the difference is the amount of molasses. You can use it as a 1:1 replacement for palm sugar in any recipe. Brown sugar is white granulated sugar that has had cane molasses added to it. Muscovado sugar, also known as Barbados sugar, is a type of British brown sugar. The addition of molasses gives the sugar a dark color and rich, caramel-like flavor. Granny's Gingerbread Cake with Caramel Sauce, Sticky Toffee Rice Pudding with Caramel Cream, 6 Whole Milk Substitutes for Cooking and Baking, Do Not Sell My Personal Information – CA Residents. The darker the brown sugar, the more molasses it contains. Light brown sugar, more versatile than dark brown sugar, is roughly 95% sucrose. Refined brown sugar (as opposed to raw brown sugars like turbinado or muscovado) is simply white sugar with the addition of molasses. The difference is that less molasses is used. Dark brown sugar. Brown sugar varies from light brown sugar to dark brown sugar. MOLASSES: A dark syrup less sweet than sugar, it has its own strong flavour more acidity. The ingredient that separates brown sugar from the others is molasses, added after white sugar is refined. And glazes of our Affiliate Partnerships with retailers and graphic design addict brown muscovado sugar is an effective dark.... Suggests, and has more molasses it contains than light brown sugar if ’! 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