DEAR PEGGY: I love your recipes, but one thing that's never addressed is whether to use dark or light
when brown sugar is called for. I know dark has more molasses, but does it matter which I use from a taste
or texture standpoint? —M.R., Portland, CT
If a recipe calls for brown sugar, we tested the recipe with light brown sugar in our test kitchen. If
we tested it with dark brown sugar, we'll specify "dark brown sugar" in the ingredient list. You can use
them interchangeably with fine results. The flavor will be more
robust with dark brown sugar than with
light brown sugar, but the texture should be the same.