Light vs. Dark Brown Sugar: Differences Between the Sugars

Light brown sugar is a type of brown sugar with a lower ratio of molasses to refined cane sugar—about 3.5 percent molasses. The lower molasses content results in a final product that is light golden brown with a mild, sweet caramel flavor.

Light brown sugar is an all-purpose sweetener that works well in various recipes, from a batch of chewy chocolate chip cookies to brownies and banana bread.

Other brown-colored sugars include muscovado sugar (an unrefined molasses sugar), raw sugar or turbinado sugar (which is brown because it’s partially unprocessed), demerara sugar (which has large, crunchy crystals), and granulated brown sugar.

Dark brown sugar is a type of brown sugar with a higher ratio of molasses to refined cane sugar—about 6.5 percent molasses. The higher molasses content results in a final product that is a deep, warm brown color with a rich, almost bitter complex flavor similar to toffee.

Dark brown sugar is best for complex, heavily spiced recipes like gingerbread cookies and baked beans.

Light and dark brown sugar are two types of brown sugar with slightly different culinary uses:

• Molasses content: The difference between light and dark brown sugar lies in the amount of molasses added to the white sugar—light brown sugar calls for less molasses (about 3.5 percent), while dark brown sugar calls for more (about 6.5 percent).
• Color: Dark brown sugar is darker than light brown sugar due to the higher molasses content.
• 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.
• Uses: Since light brown sugar has a mild taste, chefs use it as an all-purpose sugar in a wider range of dishes. Use light brown sugar as a substitute whenever a recipe calls for white granulated sugar, resulting in a moister crumb. Dark brown sugar’s stronger molasses flavor gives it a narrower range of uses, and it’s best in complex dishes like spice cake recipes and barbecue sauce.

The simplest way to make light brown sugar is to combine granulated white sugar and molasses in a large mixing bowl or food processor and mix well until the sugar crystals are evenly colored and moist.

For light brown sugar, opt for one tablespoon of molasses—ideally, a mild, unsulfured variety, rather than blackstrap, which has a more intense, bitter flavor—for every cup of white sugar.

Store the sugar in an airtight container to keep it moist; If it becomes crispy, add a slice of white bread to the container to re-soften it.

The simplest way to make dark brown sugar is to combine granulated white sugar and molasses in a large mixing bowl or food processor and mix well until the sugar is evenly colored and moist.

For dark brown sugar, opt for two tablespoons of molasses—ideally, an unsulfured, mild variety, though swapping in blackstrap molasses can work for dark brown sugar—for every cup of white sugar.

Store the sugar in an airtight container to keep it moist; If it becomes crispy, add a slice of white bread to the container to re-soften it.

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