Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Light vs. Dark Brown Sugar

Fine Cooking Issue 43
Photo: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Brown sugar is, quite simply, white sugar that has been flavored and tinted with a bit of molasses. After the white sugar is refined, it’s dissolved and mixed with a molasses syrup concentrate and then recrystallized. A thin film of molasses coats the sugar crystals and contributes to the color, flavor, and moisture of the sugar.

Light brown sugar contains less molasses (about 3-1/2%) than dark brown (6-1/2%), accounting for differences in color and flavor. In general, if a recipe calls for brown sugar, it refers to light brown. Dark brown sugar (also called old-fashioned brown sugar) tends to be reserved primarily for recipes like baked beans, gingerbread, spice cakes, and other dishes where you really want a deep molasses flavor. You might also see granulated brown sugar in the grocery store. It has less molasses than light brown sugar and has been dried so that it doesn’t clump and will pour freely like white sugar.

If a recipe calls for brown sugar and you have none, you might try these substitutions recommended by Rose Levy Beranbaum: For 1 cup of light brown sugar, use 1 cup white sugar plus 1/4 cup molasses. For 1 cup of dark brown sugar, use 1 cup white sugar plus 1/2 cup molasses.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks