According to a recipe book I have read, you can adjust the color of the sugar by adding the molasses. Light brown has less molasses than does dark brown. The difference in recipes is that the dark brown sugar will give you a richer flavor.
Jennifer On 11/28/12, gmail <[email protected]> wrote: > > Hey Folks, > > Two things. You can use maple extract with water, sugar and vanilla to > make maple syrup. Second, light brown sugar does not have molasses in > it; dark brown sugar does. hth. > <b>BA</b> > > On 11/28/2012 2:58 PM, Alex Hall wrote: >> Yes, but dark brown just has more of it. I think you can usually get >> away with substituting one for the other, it's just you might end up >> with less flavor or a different color. Structurally, brown sugar is >> not as important as eggs or baking soda or something like that, but I >> did see one recipe that said a bit of brown sugar stopped the soft >> cookies being made from spreading so much. >> >> On 11/28/12, Jeri Milton <[email protected]> wrote: >>> So some recipes call for light brown sugar and others call for dark >>> brown >>> sugar. What is the difference exactly? Brown sugar is made with molasses >>> right? >>> >>> >>> >>> Jeri >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
