Brown sugar comes in two forms- light and dark. The difference between them is the amount of molasses that is added to each type. Light brown sugar has fewer molasses than dark brown sugar, so it’s more mild tasting. Dark brown sugar, on the other hand, contains more molasses which gives it a stronger flavor profile.
How Is Light Brown Sugar Different From Dark Brown Sugar?
Difference between light and dark brown sugar in terms of sweetness, texture, and flavor.
Dark brown sugars will give you a deeper molasses taste that tastes more natural than light brown sugars do because they contain some blackstrap molasses mixed into them. That makes the flavor richer as well as sweeter- perfect for baking! They’re also darker in color so your baked goods won’t be nearly as likely to scorch or turn out too dry during cooking when using this type of sweetener instead of white granulated sugar. Those qualities make dark brown sugars better suited for recipes with ingredients like cinnamon or ginger since those spices have a warming effect.
Light brown sugars are also great for recipes that have a lot of vanilla or other flavors such as banana and pumpkin pie because they don’t alter the flavor too much like dark brown sugar will. They’re not quite as sweet so you’ll need to use more when making things like cookies, cakes, etc., but they make up for it with their wholesome goodness- white granulated sugar is processed and devoid of minerals while light brown sugars retain some natural nutrients from the molasses.
So what’s best? Well, both types can be used interchangeably in most cases (unless your recipe has cinnamon or ginger) without any problems arising in terms of taste or texture! If you aren’t sure which type to choose then it’s best to try them both out and see which one you prefer.
Also, because light brown sugars are moist they can be substituted for white sugar in recipes that call for a liquid sweetener (like honey) without having the recipe turn into a crumbly mess- as long as it tastes good!
Which one should you use?
The answer depends on what you’re using the brown sugar for! If you’re making cookies or cakes then stick with light because they will have a sweeter taste without being too overpowering. If your recipe calls for adding nuts or raisins then go with dark because these ingredients can be quite sweet as well and would require a darker sweetener to match their flavor profile. For pancakes or waffles, use dark brown sugar because it will give the dish a richer and more robust taste.
Brown sugar is created through a process of adding heated cane juice to refined white sugar crystals, molasses, or other sources of sweetness until they are completely coated with syrup. The sugars then crystallize (converting into brown sugar) as they cool down from being heated in this way that gives them their signature color and consistency!
Light brown sugar is called light for two reasons- it has fewer molasses than its counterpart but also because when you open up a bag there’s going to be much lighter granules inside than if you were looking at a package of dark brown sugar which contains larger chunks and flakes.
Dark brown sugar is made by adding more molasses to the process of creating light brown sugar- and that’s how it gets its darker hue! The granules are also larger than those in light brown sugars, so dark packed sugars will have large chunks or even be a fine powder if you’re using turbinado (raw) sugar which doesn’t undergo any processing after being harvested from cane fields.
Light brown sugar is considered the standard for most baked goods because it has just enough molasses content to lend flavor without imparting too much color or causing things like cookies to become sticky when they bake. It can give your dish a rich taste but isn’t as strong as dark brown sugar.
It’s up to you to decide which type of brown sugar you want to use in your baking, but we recommend that for some recipes like gingerbread or pumpkin bread where the molasses is integral to flavor and texture, dark brown sugar may be a better choice.