What's The Difference Between Light And Dark Brown Sugar

 

The main difference between light and dark brown sugar is the molasses content: dark brown sugar has significantly more (around 6.5%) than light brown sugar (around 3.5%), giving it a deeper color, stronger caramel/toffee flavor, more moisture, and a bit more acidity, while light brown sugar offers a milder sweetness, making it better for subtle flavors and lighter crumbs, though they are often

interchangeable in baking. 

Key Differences

• Molasses: Dark has more, light has less. This is the fundamental distinction.
• Flavor: Dark is rich with deep caramel and toffee notes; light has a more delicate, subtle sweetness.
• Color: Dark is a deep mahogany; light is a sandy, golden caramel hue.
• Moisture & Acidity: Dark brown sugar's higher molasses content adds more moisture and acidity, potentially leading to fudgier, moister results,

• whereas light brown sugar might yield slightly crispier textures in some baked goods. 

When to Use Which

• Light Brown Sugar: Great for recipes where you want a balanced sweetness without overpowering other flavors, like cakes, cookies, or fruit-based desserts.
• Dark Brown Sugar: Ideal for adding rich depth, moisture, and a robust caramel flavor to things like gingerbread, brownies, or BBQ sauces. 

Can You Substitute?
Yes, generally you can swap them without ruining a recipe, but the flavor and texture will subtly change. If a recipe calls for "brown sugar," either works; if it specifies, try to use the one recommended for the intended result.