dark vs light brown sugar?

[chloe25]

hi all!

what's the difference between dark and light brown sugars? which one do I use in cooking or baking?

thanks!

chloe =)

[badunnin]

Chloe - dark brown sugar has more molasses and a bit more acid. I usually stock light brown, just because that is my taste preference.

[funnybone]

I use the light for recipes that call for dark. I used to keep both in the past, and I very rarely needed to use the dark. Plus I prefer the milder taste of the light.

[Linda in MO]

Ditto to all the above. I never use dark brown sugar. I tried it in a couple of recipes and didn't care for the hint of molasses taste it gave.

[KAnn]

In cookie recipes I frequently substitute dark or part dark for the light; especially in chocolate chip or oatmeal cookie recipes. I think it is why I receive so many raves about my chocolate chip cookies. I like the slightly richer flavor. I would rarely substitute all dark. I sure substitute light brown for white sugar a lot.

[gingernut]

I usually use dark brown sugar even if the recipe calls for light as I prefer the stronger flavor.

[valchemist]

I use dark brown if the recipe calls for dark brown.

I use light brown if the recipe calls for light brown.

I tend to really like recipes that call for dark brown sugar, though.

[GrinsandGiggles]

Originally posted by Linda in MO
Ditto to all the above. I never use dark brown sugar. I tried it in a couple of recipes and didn't care for the hint of molasses taste it gave.

What she said! I only use light brown sugar. :)