Before we break down the difference between light and dark brown sugar, let's review what brown sugar is. Originally, it was sugar that retained some of the natural molasses found in sugar cane juice even after processing – unlike granulated white sugar, in which all the molasses has been removed.
Today, however, the brown sugar you usually buy is just granulated white sugar with molasses added back in—up to 10% molasses, by weight. (This is why you can easily make your own brown sugar substitute combining white sugar with a small amount of molasses.)
The difference between light and dark brown sugar
The difference between light and dark brown sugar depends on the amount of molasses it contains.
Dark brown sugar has a higher amount – about 6.5% – while light brown sugar stands at about 3.5%. This difference means that dark brown sugar (true to its name!) has a darker appearance and surer taste, while light brown sugar is milder in both appearance and taste.
Photography by Rick Holbrook; Food Styling by Sheila Jarnes
Can I use light and dark brown sugar interchangeably?
yes. Although they differ slightly in color and taste, this difference will not be noticeable in your baked goods. Not even the slight difference in acidity (since molasses is an acidic ingredient, and so it can affect how your dryers perform). They also weigh the same, so you can swap them out if you're baking by weight or volume.
If your recipe specifically calls for “light” or “dark” brown sugar, you should use that type if you can. But if you only have one type of brown sugar on hand, go ahead and continue with the recipe. And if your recipe simply calls for “brown sugar” without specifying, feel free to use either.
Looking for recipes that call for brown sugar? Try Brown Sugar Sour Cream Pound Cake, Old Fashioned Apple Tart with Brown Sugar FrostingAND Giant Brown Sugar Cinnamon Cake.
Cover photo by Patrick Marinello; food styling by Lydia Fournier.
