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: You’re not going to ruin your cookies, your crumble, or youror muscovado) is simply white sugar with the addition of molasses. And the amount of molasses is what distinguishes light brown from dark brown . Dark brown sugar actually contains nearly twice as much molasses as light , which gives it a richer caramel flavor.substitutes.
Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread.
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