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QUESTION: Can you substitute light brown sugar for dark brown?

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.


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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