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When a recipe says brown sugar does it mean light or dark?

When a recipe says brown sugar does it mean light or dark?

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.

Can you substitute dark brown sugar for light brown sugar in carrot cake?

Both light and dark brown sugar contain molasses, but dark brown sugar contains more. In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises.

Which is better for baking dark brown sugar or light brown sugar?

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.

Does brown sugar turn white when put in water?

Sugar is naturally white. Molasses, which is naturally present in sugar beet and sugar cane and gives brown sugar its color, is removed from the sugar crystal with water and centrifuging. This rarely happens – but when brown sugar is exposed to humid temperature, mold can indeed grow.

What can I replace light brown sugar with?

A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup (200 grams) of granulated white sugar with 1 tablespoon (15 ml) of molasses.

What is the best substitute for light brown sugar?

White sugar plus molasses A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup (200 grams) of granulated white sugar with 1 tablespoon (15 ml) of molasses.

What can I use instead of light brown sugar?

Why would brown sugar turn white?

Sometimes the brown sugar in contact with the Brown Sugar Saver™ turns white, is that common? Answer: It is not common but it can happen and is usually a sign of too much moisture. Make sure the Brown Sugar Saver or the Brown Sugar Pillow are just sitting on top of the brown sugar and not in it.

Which is better light brown sugar or dark brown sugar?

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.

What foods can you use dark brown sugar for?

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.

Which is better for gingerbread light or dark brown sugar?

If your recipe doesn’t specify “light” or”dark,” it probably assumes you’re going to use light brown sugar. (It’s more common.) The exception is when you’re making gingerbread—the molasses flavor in dark brown sugar better complements the cinnamon, ginger and cloves.

What’s the difference between brown sugar and turbinado sugar?

Turbinado sugar is less processed than brown sugar and is the immediate result of the first pressing of sugar cane. It’s also known as raw sugar. (Ever used a raw sugar packet at a coffee shop? That’s turbinado sugar.) It has a much larger grain than light brown or dark brown sugar and is drier than both.