Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. A lot of bakers, however, will use light and dark brown sugar interchangeably.
Dark brown sugar provides a richer, more complex flavor for baked goods. Its dark color and rich flavor are often used in baked goods that benefit from a deep molasses flavor. It also provides more moisture because of the higher molasses content.
And can you interchange the two sugars? Generally it means light brown sugar should be used. In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises.
Can you substitute dark brown sugar for light brown sugar? In general, yes, the sugars are interchangeable in most recipes. Especially in most standard baking recipes that call for a mix of sugars like cookies and/or when brown sugar isn't the star ingredient for flavor, you can use one versus the other.
Before we get into our favorite brown sugar alternatives, it's important to note that if you happen to have one variety of brown sugar, they can be used interchangeably. If your cookie recipe calls for light brown sugar and you only have dark brown sugar, you can absolutely use it.
The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5%).
So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor and the color of the finished baked good may be darker as well.
Demerara sugar
It has a blonde colour, mild brown sugar flavour and larger crystals than standard brown sugar. It has a rich toffee taste and is perfect for baking or adding to your morning cuppa if you take sugar. Demerara and light brown/brown sugar can be exchanged in recipes.
You can substitute dark brown sugar for the light brown sugar in the cookie recipe, however the cookies will be slightly darker in colour and will have a slightly more caramelly/toffee taste to them.
The distinction comes from the amount of molasses each sugar contains. Light brown sugar contains around 3.5 percent molasses and dark brown sugar contains 6.5 percent. Regardless, the body processes these sugars the same. While these two sugars are nutritionally almost identical, their tastes can vary quite a bit.
With its fuller flavour and golden colour, this sugar is ideal for brownies, puddings and sponge cakes.
Brown sugar yields soft chocolate chip cookies, and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes.
When a recipe calls for "brown sugar," it is usually referring to light brown sugar. Dark brown sugar should be used only when specified. This is important when baking recipes sensitive to moisture and density (such as cakes) because of the difference in moisture content between the two types of brown sugar.
Sucanat is a type of unrefined cane sugar. Pourable Brown Sugar is refined cane sugar. The advantages are they do not clump, cake, or harden as regular brown sugars do.
Granulated sugar: Granulated sugar, also known as white sugar or table sugar, is the go-to sugar in baking and cooking. Granulated sugar is white in color, highly refined, and often fine in texture. Finely granulated sugars are practical for baking because of their ability to dissolve easily into a liquid or batter.
All brown sugars in stores are highly refined and processed, even the so-called "raw" and "unrefined," but unrefined brown sugars are the least refined of all.
Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks.
Baked products, most sources say, that use all brown sugar will tend to have a slight butterscotch flavor. Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too.
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
Golden caster sugar is a fine grain with a light golden colour, similar in texture to regular, white caster sugar whereas brown sugar is more densely packed and richer in colour and molasses flavour.
Brown sugars
It's the same as normal caster sugar, but it's unrefined, so has more caramel flavours.
Brown Sugar
Brown sugars add taste, colour and body to everything they meet. Brilliant Yellow is a light brown sugar with a subtle molasses flavour. It is ideal for glazes, butterscotch, oatmeal cookies, pecan pie, baked apples, cinnamon buns, peanut brittle and plum pudding.
Brown sugar essentially does not go bad (unless contaminants have gotten mixed in), making it ideal for buying in bulk, if you do a lot of baking. Hardened sugar isn't bad. It's just in need of moisture. However, brown sugar will perform best if used within two years of purchase.
Talking about sugar being good for health, then natural sugar or stevia is the best. They have many health benefits to offer apart from weight loss. It has all the essential nutrients, vitamins, and minerals that are essential for your body. While stevia is also known to be the best sugar for weight loss.
“White and brown sugar are often combined to create the best flavor, color, and texture,” Koch notes.