Brown sugar adds a rich, sweet, and nutty flavor to baked goods, desserts (and even some savory dishes, too). Molasses is the key element that distinguishes brown sugar from granulated sugar, and it's this ingredient that makes brown sugar shine in banana bread, gingerbread cookies, and scores of other recipes. But aside from color, is there really a difference between light and dark brown sugars? And what about other sugars that are brown in color but texturally different, such as demerara, muscovado, and turbinado sugar—how do they fit into the mix? Read on to learn how to discern between these sweet staples.
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Light Brown Sugar
Light brown sugar is the most common of the five sugars we'll discuss. The light brown sugar found on the shelves of your grocery store is made by mixing together refined white sugar with a small amount of molasses—about 3.5 percent. (Bear that in mind, if you need a DIY solution in a pinch while baking at home.) Molasses is what gives light brown sugar its color, caramel flavor, and moist texture. It also lends your creations a subtle decadence.
Try light brown sugar in this Bourbon-and-Brown-Sugar Cake with Berries, Brown-Sugar Butternut-Squash Pie, and Buckwheat Chocolate-Chip Cookies with Sea Salt.
Dark Brown Sugar
Dark brown sugar is made and used the same way as light brown sugar, but has a higher level of molasses. In fact, it contains nearly double the amount of molasses compared to light brown sugar (approximately 6.5 percent). In addition to making the final product a darker shade of brown, the larger dose of molasses also enhances its rich flavor.
Dark brown sugar is generally called for in recipes that have a pronounced caramel flavor, such as Brown-Sugar-and-Bacon-Glazed Brussels Sprouts and Milk Tart with Brown Sugar Crust.
Muscovado Sugar
Muscovado sugar is the most similar in moistness, flavor, and color to light and dark brown sugars. It is an unrefined cane sugar with naturally occurring molasses, and is usually more expensive than light and dark brown sugars. It adds a super-rich, roasted flavor to sweet and savory recipes, so consider keeping it on hand.
Try it in unique condiments like tangy Guatemalan Red Cabbage Relish or treats such as Muscovado Soy Biscuits.
Turbinado Sugar
Turbinado sugar is less processed than brown sugar and is the immediate result of the first pressing of sugar cane. It's also known as raw sugar. (You know those raw sugar packets found in coffee shops? Yes, that's turbinado sugar.) It has a much larger grain than light brown or dark brown sugar and is drier than both. Don't substitute turbinado for light or dark brown sugar—that large grain size could throw off your recipe.
If you want to use it to replace other brown sugars, make sure it will dissolve easily, or just sprinkle it as a decoration atop baked goods like Morning Glory Muffins.
Demerara Sugar
Demerara sugar is similar to turbinado sugar, but with lighter-colored, larger, drier crystals and a toffee-like taste. This popular raw sugar can be used in the same dishes as turbinado, for mixing into beverages, or as an alternative to sanding sugar. It's less refined than the white sugar used to create both light and brown sugars, and is the subject of debate among nutritionists about which type of sugar is better for you.
