Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor. The heavier molasses flavor of dark brown sugar can potentially overpower the other flavors in the recipe.
1) UNREFINED BROWN SUGAR
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. Most are traditional artisan sugars made on small scale for local markets using simple equipment and little capital.
While they can sometimes be used interchangeably depending on the recipe, both light and dark brown sugar have their own uses as well. The Sugar Association recommends using dark brown sugar in recipes that have a "richer flavor profile such as spice cakes, gingerbreads, and barbecue sauces.
Light brown Sugar is of light golden color and has a more delicate flavor and density due to having less molasses. It adds sweetness without overpowering other ingredients, and that's why it's the best choice for baking.
Light brown and dark brown sugar can be substituted for one another; the flavor and color of your baked goods will change slightly. Combine white granulated sugar with molasses to make a brown sugar equivalent.
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.
A light brown sugar has about 3.5% molasses and dark brown sugar has about 6.5%. That added molasses in dark brown sugar is what gives it more depth of flavor, which is why you'll see it in recipes where it's an important ingredient like when you make barbecue sauce.
In this post, I write about two sweeteners --- Sucanat and Pourable Brown Sugar. Both do not clump, cake, or harden over time. They are referred to as "free-flowing" brown sugars.
Light, brown, turbinado, muscovado, and more.
Light brown sugar is the most common of the five sugars we'll discuss. It's made by mixing together refined white sugar with a small amount of molasses (something you can DIY in a pinch at home). Light brown sugar gets its color, caramel-y flavor, and moist texture from molasses.
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.
No. Similar to other types of sugar, brown sugar can last indefinitely as long as it's not exposed to air and moisture, and bugs are kept away. Some manufacturers include a two-year best-before date after opening. Brown sugar won't go rancid after two years, but there will be a slight change in its taste and texture.
Because it's so similar to simple table sugar, it can also be used as a sweetener and baking ingredient. Turbinado sugar isn't raw. So it isn't healthier than any other sucrose sugars.
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 light and dark brown sugar are interchangeable, they're not exact substitutes. 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.
Brown sugars that have been only mildly centrifuged or unrefined (non-centrifuged) retain a much higher degree of molasses and are called various names across the globe according to their country of origin: e.g. panela, rapadura, jaggery, muscovado, piloncillo, etc.
No. Turbinado comes from raw sugar cane while brown sugar is processed white sugar with molasses. They are the same golden color, but vary in taste, texture (brown sugar is moist) and crystal size.
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.
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%).
Just make sure the container is airtight. Next, put a marshmallow in the container. This will keep the brown sugar soft, owing to the moisture in the marshmallow. You can also use a slice of white bread, or a couple cut-up wedges of apple, both of which have enough moisture to do the job, too.