Substituting Light Brown Sugar for Dark Brown Sugar: Quick Guide to Making Sweet Swaps in Your Baking

Light brown sugar and dark brown sugar are two staples in baking, but they aren't always interchangeable without some consideration. Both are composed of granulated sugar with added molasses, but dark brown sugar contains a higher percentage of molasses—typically around 6.5% compared to light brown sugar’s 3.5%. This difference impacts not only the color but the flavor and moisture of your baked goods. If you run out of dark brown sugar, you can substitute light brown sugar in most recipes. The result will be a milder flavor and a slightly lighter color. For a closer match, add one tablespoon of molasses per cup of light brown sugar and stir well to mix.

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When substituting light brown sugar for dark brown sugar, expect a subtler molasses flavor and lighter hue in your baked goods. If flavor depth is crucial (for example, in gingerbread or spice-heavy recipes), add extra molasses to mimic the stronger taste of dark brown sugar.

FAQ

Q: Can I substitute light brown sugar for dark brown sugar in all recipes?

A: Yes, you can substitute, but expect a lighter flavor and color. For more depth, add a bit of molasses.

Q: How much molasses should I add to light brown sugar to mimic dark brown sugar?

A: Add about 1 tablespoon of molasses per cup of light brown sugar.

Q: Will substituting affect the moisture of my baked goods?

A: There’s a minor difference, but generally, it won’t drastically alter the texture.

Q: Is there a health difference between light and dark brown sugar?

A: Not significantly; both are similar in calories and nutritional value, with only a slight variance due to molasses content.

Q: What's the best way to store brown sugar?

A: Keep brown sugar in an airtight container to preserve its moisture and prevent clumping.