There are a few baking staples everyone needs in their pantry: flour, sugar, chocolate chips, leaveners and brown sugar. But when you’re filling your pantry with these basics, you may find yourself asking what’s the difference between light and dark brown sugar? And do you need both?
What Is Brown Sugar?
Brown sugar is simply regular sugar with molasses added. Molasses gives the sugar its signature color and a richer flavor. Brown sugar has a slightly sandy, sticky texture.
It’s always measured by packing it into the measuring cup (versus scooping it loosely). This will give you a more accurate measurement, as will a kitchen scale.
Because of the addition of molasses, brown sugar can dry out over time. If brown sugar gets hard, you don’t need to toss it! You can soften brown sugar easily. A terracotta brown sugar bear or marshmallow tossed into the canister will do the trick.
What’s the Difference Between Light Brown Sugar and Dark Brown Sugar?
Now, when you’re out shopping for your next baking marathon, you’ll find that store shelves are stocked with two kinds of brown sugar. So what’s the difference between light brown and dark brown sugar?
It’s just the amount of molasses included in the bag. Dark brown sugar has more molasses, which gives it a deeper color and more pronounced molasses flavor.
Can I Substitute Dark Brown Sugar for Light Brown Sugar?
When it comes to substitutions, feel free to swap light brown and dark brown sugar for one another in equal measure. These two types of sugar can be used interchangeably in any recipe.
If you want more molasses flavor in your recipe (this may be the case with something like baked beans or barbecue sauce) and you only have light brown sugar on hand, just stir an extra tablespoon or two of molasses into the recipe. That will give you that bold flavor you’re looking for while also saving you a trip to the store.
When it comes to baking with brown sugar, there’s not much need to add that bit of extra. Most recipes that call for brown sugar, such as classic chocolate chip cookies, cinnamon rolls and chocolate cake, are layered with plenty of other flavors; you won’t notice a little more or less molasses in the grand scheme of things.
Our Favorite Brown Sugar-Filled Recipes
Granny’s Gingerbread Cake with Caramel SauceThe rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce. —Joy Sparks, Muskegon, Michigan
(If your brown sugar is rock hard, we have tricks for
how to soften brown sugar.)
Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Apple Roly-PolyMy grandmother’s apple dessert is genuine regional fare. With 13 children plus the men at Grandpa’s sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario
English Rhubarb CrumbleWhen I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Apple PandowdyThis apple pandowdy, which comes from a very old cookbook, is tangy and delicious. —Doreen Lindquist, Thompson, Manitoba
Fresh Plum Crumb DessertMy old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream…yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
Brown Sugar Icebox Cookies My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes. —Eilene Bogar, Minier, Illinois
Buttermilk Peach Ice CreamMy mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
Old-Fashioned Honey Baked ApplesMy baked apple recipe is very old-fashioned yet tried and true. It's definitely a comfort food. —Rachel Hamilton, Greenville, Pennsylvania
Cranberry-Almond Apple Pie This recipe is a family treasure. My grandmother made this treat for the holidays. It's much better than everyday apple pie. —Maxine Theriauit, Nashua, New Hampshire
Coconut WashboardsThis simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. —Tommie Sue Shaw, McAlester, Oklahoma
Walnut Apple DessertThe neighbor who shared this recipe with me predicted that I'd serve it often, just as she has for more than 30 years. It's easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. —Diann Mallehan, Grand Rapids, Michigan
Spiced Pineapple Upside-Down CakeUpside-down cakes, which have been around since the 1800s, were once called skillet cakes because they were cooked in cast-iron skillets on the stovetop. —Jennifer Sergesketter, Newburgh, Indiana
Caramel-Pecan Apple PieYou'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
Baked Cranberry PuddingThis is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
Warm Cinnamon-Apple ToppingYou'll quickly warm up to the old-fashioned taste of this cinnamon-apple topping. Spoon it over vanilla ice cream or slices of pound cake. —Doris Heath, Franklin, North Carolina
Grandpa's CookiesMy grandpa, a widower, raised his three sons on his own and did all the cooking and lots of baking. I can still picture him making these tasty cookies. —Karen Baker, Dover, Ohio
Caramel Pear PuddingDon't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use.
—Sharon Mensing, Greenfield, Iowa
Chunky Apple CakeAfter taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California
Gingersnap Crumb Pear PieThis basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Cranberry-Apple Nut CrunchThis dessert is especially pretty and appropriate for the holidays. I updated my mother's recipe using instant oatmeal to make it even easier to fix. —Joyce Sheets, Lafayette, Indiana
Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Aunt Murna's Jam CakeI remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Brown Sugar Cutout CookiesOur neighbor made these for me when I was little, and now I make them for my kids, my grandkids and the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
Milk CakeThis is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Molasses-Bourbon Pecan PieGuests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
Apple Brown BettyThis apple brown betty can be whipped up in hardly any time. It costs little to prepare, but it's big on flavor. —Florence Palmer, Marshall, Illinois
Grandma Krause's Coconut CookiesWhen my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Caramel-Apple Skillet BuckleMy grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri
Caramelized Apple Hand Pies Caramelized apples are tucked in a hand pie that no one expects you to share! —Edwina Gadsby, Hayden, Idaho
Gingerbread Oatmeal CookiesCookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio
Baked Apple SurpriseThis sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, Nyack, New York
Glazed Spiced Rum Pound CakesMy recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Moist Lazy Daisy CakeWe always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
HermitsDress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. The chewy treats are great with coffee or hot cocoa on frosty days. These cookies are said to be called "hermits" because they keep well--they're even better when hidden away like a hermit for several days! —Jeri Tirmenstein, Apache Junction, Arizona
These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee. —Lorraine Caland, Thunder Bay, Ontario
Cranberry PuddingThis recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal! —Phyllis Bellerose, Palmer, MA
Lebkuchen It's tradition for my family to make these German treats together. The recipe came from my great-grandmother's cookbook, and judging from the amount of requests I get, it has certainly stood the test of time. —Esther Kempker, Jefferson City, Missouri
Sticky Toffee Rice Pudding with Caramel CreamSimple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina
Peach Crumble DessertWe save our forks after dinner so we can enjoy this yummy, old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario
Baked Apple DumplingsThese versatile dumplings can be made with peaches or mixed berries in place of apples, and drizzled with hot caramel sauce instead of icing. Add vanilla custard or ice cream, and it’s the perfect dessert. —Evangeline Bradford, Erlanger, Kentucky
Mom's Peach PieA delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
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Updated: Sep. 21, 2022
