Generally, if a recipe doesn't specify Dark or Light Brown, it is intended that Light Brown be used. For dark brown sugar, that amount is nearly doubled—6.5% molasses. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. I figured a little molasses flavor would pair nicely with the peanut butter. Resist the urge to turn up the heat to speed up the process. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. It's ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. For chewier and more flavorful cookies, use more brown sugar than white sugar. The recipe I followed used a full cup of granulated sugar. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. Choose this option if you want to reduce the molasses taste in your baked goods by cutting the dark brown sugar with white as a replacement for light brown. However, more molasses does mean dark brown sugar has slightly higher levels of acidity and moisture. The darker the brown sugar, the more molasses it contains. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses. I'm also known for increasing the amount of brown sugar or using all brown sugar on purpose because I adore the flavor of molasses. Helpful hints for making Brown Sugar Toffee: Use either light or dark brown sugar to make this candy. healthierkitchen June 8, 2011 I rarely bake recipes that are too particular and I've subbed in light for dark without changing any liquid. Since granulated sugar only brings sweetness and not flavor, I decided to swap it for dark brown sugar. They’re soft and chewy and super EASY to make. Ask for Domino ® Light Brown Sugar – don't settle for less! For light brown sugar, that usually means 3.5% molasses. Both light and dark brown sugar contain molasses, but dark brown sugar has more. Dark Brown vs. Light Brown Sugar. The lower ratio of butter to sugar, flour and egg makes these a little chewier than others, and they always come out kind of puffy. They also have a prep and cook total time of 30 minutes, which means you’ll be in cookie heaven in almost no time at all. This made for really sweet peanut butter cookies. The sugar is dark due to the high molasses content which in the case of this brand (Billington’s) is never removed. The first bowl contains light brown sugar, the second is dark brown sugar, and the third is dark brown muscovado sugar. Heating the toffee too fast can cause the butter to break out. Have patience and keep stirring. Domino ® Light Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. This helps dark brown sugar have a deeper, more complex flavor that’s closer to toffee or caramel. Brown Sugar Cookies are a great twist on this traditional cookie recipe, and gets its color and rich flavor from dark brown sugar and butter. Brown Sugar Cookies. As much as I liked the cookies, I wanted to love them. It's easy -- the short answer is molasses. This might mean that, for example, a batch of cookies baked with dark brown sugar instead of light may rise a bit higher and taste a bit more caramel-y than those made with light brown sugar. Once you add the sugar to the butter, stir vigorously until the butter is absorbed. (Note: Billington’s calls this sugar Dark Brown Molasses Sugar. Both light and dark brown sugar contain molasses, but dark brown sugar contains more. Along with having both light and dark brown sugar, the recipe calls for less butter than most chocolate chip cookie recipes and an extra egg yolk. 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