Yes and no. Yes, dark brown sugar is darker than the light brown sugar, but that isn't the only thing that separates the two. According to Cooking Ingredients by Christine Ingram, the difference in color and flavor depends on the amount of molasses present in the brown sugars. The book, Professional Baking, goes further with the definition:
Brown sugar comes from sugar cane. Light brown sugar is popular for cakes and other desserts where a more fuller flavor is desired over white sugar, but where the color of the sugar would not be undesirable (such as a very white cake, for example). Dark brown sugar has a stronger flavor, is darker in color and is great for gingerbread, chutneys and fruit cakes. Since brown sugar contains a small amount of acid, when combined with baking soda, it provides some leavening in baked goods. Two recipes are below, one for light brown sugar and the other for dark brown sugar. Orange
Nut Refrigerator Cookies 2 c flour Sift
dry ingredients together. Cream shortening with zest until smooth. Add
in sugars gradually, beating well until very smooth. Add egg and vanilla.
Add in flour mixture; mix well. Stir in walnuts. Shape dough into 2
logs about 1 1/2 inches diameter thick. Wrap in wax paper and chill.
Slice and bake on baking sheets at 375°F for 10 minutes. Butterscotch
Pie 6 T butter Sprinkle the plain gelatin over the cold water, stir then let sit while the sugar mixture is being prepared. In a saucepan, melt butter then add in the dark brown sugar and water. Bring to a boil. Temper in a little of the hot mixture to the beaten yolk, then add this warmed mixture back to the saucepan. Stir well. Add in the softened gelatin to the hot sugar mixture in the saucepan and stir until the gelatin dissolves. Remove from heat and add in the the ice cream; stir until all is melted. Transfer mixture to a large bowl and place in refrigerator until thickened, but not yet set. Pour this into the prepared crust, and chill until firmly set. Garnish with whipped cream if desired.
References used: Ingram,
Christine. Cooking Ingredients: The ultimate photographic reference
guide for cooks and food lovers. Twelfth Edition
Cook Book Committee. Fredericksburg Home Kitchen Cook Book. 12th
Ed. Gisslen, Wayne. Professional Baking. New York: John Wiley, 1985. Claiborne, Craig. The New York Times Cook Book. Revised Edition. New York: Harper, 1990.
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© 2008 Renee Shelton.
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