Hey: Such a basic question, but for the life of me I have no idea.
When a basic recipe (in this case, cookies) simply calls for brown sugar, do I use light or dark? Is this just common knowledge that I missed some how?!
When a basic recipe (in this case, cookies) simply calls for brown sugar, do I use light or dark? Is this just common knowledge that I missed some how?!
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Los Angeles
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Re: basic Q.: Brown Sugar, light or dark
Fri, January 4, 2008 - 6:40 PMI'd vote for trying it both ways and seeing which you like better.
It's basically an issue of how much molasses you want in there.
I generally now use dark (or I use sucanat or turbinado instead, perhaps with an extra hit of molasses), but that's because I like the flavor.
In addition to any flavor change, it will also make the result a bit darker.
H -
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Re: basic Q.: Brown Sugar, light or dark
Fri, January 4, 2008 - 6:47 PMI should also mention that lately, when I bake, about the only thing I carefully measure is something like almond extract.
I do like to take notes however, and I am not highly motivated to get something "the same as it was before".
H
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Re: basic Q.: Brown Sugar, light or dark
Sat, January 12, 2008 - 2:02 AMalways light brown sugar for standard recipes, pressed firmly into your measuring cup. dark is generally reserved for things like pecan pie. :0) -
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Re: basic Q.: Brown Sugar, light or dark
Sun, January 13, 2008 - 3:23 PMWill take note. Thank you!
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