What is the Difference Between Light and Dark Brown Sugar?

Cooking confession time: How many times have you read a recipe that calls for light or dark brown sugar, grabbed whatever happens to be in your pantry, and called it a day? If you’ve ever wondered what really makes light and dark brown sugar different (aside from the color),  and, more importantly, whether you’re committing a baking faux pas if you’ve ever swapped one for the other, we’ve got you covered.

What makes light and dark brown sugar different?

Molasses is what makes brown sugar, well, brown. In fact, both light and dark brown sugar are made by mixing white (or granulated) sugar with molasses. That jar of dark, viscous liquid that smells like gingerbread? That’s the one!

Molasses is a byproduct of the sugar making process. When the juice from crushed sugar cane or sugar beets is boiled, sugar crystals are formed. The crystals are white sugar and, once separated, the liquid left behind is molasses. Brown sugar is produced by combining white sugar with a small amount of molasses, and the precise amount of molasses is what determines whether brown sugar is light or dark.

Light brown sugar

If you’re reading a recipe that calls for “brown sugar,” without any more information, it’s safe to assume this refers to light brown sugar. Light brown sugar is roughly 3.5% molasses by weight and has a toffee or mild caramel-like taste. More subtle than dark brown sugar, it’s also more versatile — it can be used in both baking and cooking for a sweeter flavor that won’t overpower the dish. You’ll find light brown sugar in baking recipes for chocolate chip cookies, cakes, and frostings. It’s also used to make mildly sweet glazes and sauces, which helps savory dishes like ultra-tender short ribs and show-stopping glazed hams to shine.

Dark brown sugar

By now, it shouldn’t be a surprise that darker brown sugar indicates more molasses. Dark brown sugar is approximately 6.5% molasses by weight, with a subsequent caramel flavor stronger than its light brown counterpart. Dark brown sugar is great for adding deeper flavor and richer color to dishes. It makes an excellent companion with recipes that call for brown butter to double-down on toasty flavor, and gives fall-forward drinks like mulled wine an extra oomph. Plus, what goes better with apple pie than a dusting of dark brown sugar?

Can you substitute light and dark brown sugars for each other?

Before you hop back to the supermarket to pick up the type of brown sugar you’re missing, know that light and dark brown sugars are interchangeable in most recipes. Yes, swapping in dark brown sugar for light will lend a darker color and deeper flavor. It can also affect the texture of certain baked goods. That’s because acids react with chemical leaveners like baking soda to create air bubbles, and the amount of molasses in each type of sugar can affect the overall acidity. If you’ve ever wondered why your cookies are spreading less or more in the oven or your cakes have a lighter or denser crumb, the swap might be the culprit. But, in most cases, it’s not noticeable.