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%).
Light brown and dark brown sugar can be substituted for one another; the flavor and color of your baked goods will change slightly.
The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.
The two types of brown sugar, light and dark, refer to the amount of molasses that is present. 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.
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.
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. 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.
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.
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.
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.
Brown sugars
It's the same as normal caster sugar, but it's unrefined, so has more caramel flavours.
Because of its molasses content, brown sugar does contain certain minerals, most notably calcium, potassium, iron and magnesium (white sugar contains none of these). But since these minerals are present in only minuscule amounts, there is no real health benefit to using brown sugar.
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.
Which Sugar Is Healthier? 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.
As a general rule, the more light brown sugar a recipe calls for, the more likely you are to notice a difference if you use dark brown sugar in its place. That said, you can keep the ratio of dark brown sugar to light brown sugar 1:1.
Muscovado sugar is the most similar in moistness, flavor, and color to light and dark brown sugars. It is an unrefined cane sugar with naturally occurring molasses and is usually more expensive than light and dark brown sugar.
Per Home Cook World, cool and dry means a room temperature ranging from 68 degrees Fahrenheit to 77. Conversely, a refrigerator is set to run below 40 degrees, which is low enough to harden brown sugar. The appliance's internal humidity is also a problem.
The quality of brown sugar is best when consumed within six months of purchase and opening. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
To quickly soften brown sugar: place the sugar in a microwave safe bowl and cover it with a damp paper towel for about 20 second, or use a food processor to loosen the brown sugar. If you aren't pressed for time, use a slice of bread or an apple in an airtight container with the brown sugar for 24 hours.
Main Differences Between Light and Dark Brown Sugar
Flavor: Light brown sugar has a mild sweet flavor similar to white sugar or mild caramel. On the other hand, dark brown sugar has a deep, almost bitter flavor similar to toffee.
Turbinado sugar is a partially processed sugar which retains more of the naturally present molasses. It is sometimes called Demerara Sugar or Raw Cane Sugar. It has a blond color, mild brown sugar flavor and larger crystals than brown sugars used in baking.
Golden brown sugar (also called light brown sugar) has a less pronounced molasses flavor than dark brown sugar. Dark brown sugar is deeper-colored and packs more intense, caramel-like notes than golden brown sugar.
The light brown sugar is going to have a milder taste while the dark brown will have more of a smokey flavor. Dark brown sugar is more popular in spice cake recipes and flavors like that. Light brown sugar is more commonly found in cookie and pie 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.
Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.