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by Contributing Writer on December 22nd, 2009
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According to the Taste of Home test kitchen, both light and dark brown sugar are mixtures of granulated sugar and molasses. The only difference is that dark brown sugar contains more molasses than light brown sugar.
Molasses is a byproduct of processing sugar beets or sugar cane into pure sugar. The molasses in light brown sugar has a mild, delicate flavor and light color. Dark brown sugar, however, has more molasses, which means it gives baked goods a darker color and a stronger flavor.
Light and dark brown sugars may be used interchangeably. Experiment with exchanging dark brown sugar for light brown sugar in recipes with which you are familiar. You can decide if you like the difference in taste and color. The first time you make a recipe, you may want to make it exactly as specified. Whether or not to substitute dark brown sugar for light brown sugar depends on personal preference.
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