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Can you substitute light brown
sugar for dark brown?
Q: If a recipe calls for "light brown sugar"
can you use "dark brown sugar" instead? Or is there
a definite reason to use one or the other? Thanks.
A: The two brown sugars are interchangeable in recipes
calling for brown sugar. For a delicate caramel flavor, use light
brown sugar and for a richer, old-time molasses taste and deeper
color, use dark brown sugar. When in doubt or if it's not specified,
you might choose light brown sugar as it is the more commonly
used of the two.
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