Should I use light or dark brown sugar?
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.