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forgot to ask about light or dark brown sugar...

Posted by ilmbg (My Page) on
Sun, Dec 4, 11 at 11:55

Which for caramel popcorn. as we dont make junk food i dont know. sorry if it is a basic question.


Follow-Up Postings:

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RE: forgot to ask about light or dark brown sugar...

Most of the recipes that I've seen just call for brown sugar.
The difference between to two sugars is that dark brown has more molasses in it. I would use the dark just because it would be darker in color.

Linda


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RE: forgot to ask about light or dark brown sugar...

I know this isn't what you asked, but this is just a tip...I hardly ever buy brown sugar anymore. I keep a bottle of molasses on hand and just add a little to regular sugar for recipes.


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RE: forgot to ask about light or dark brown sugar...

For caramel corn I use which ever I have the most of....as my MIL (God rest her soul) would say...."couldn't tell the difference from the back of a galloping horse."
Linda C


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RE: forgot to ask about light or dark brown sugar...

At some point, years ago, I remember reading that unless a recipe specifies dark brown sugar, you should always use light brown.

But....I buy a medium brown sugar from a restaurant supply. Problem solved, I use it for everything.

Nancy


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RE: forgot to ask about light or dark brown sugar...

noinwi,

I'm another who makes their own brown sugars depending on need. We eat from a food storage program and, for ease, I store white sugar & molasses. I make up a pound at a time.

/tricia


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RE: forgot to ask about light or dark brown sugar...

Use what you have and what you like. The difference is more molasses in dark brown and some like that better, while some don't. I used to prefer light but gettin' older I like molasses more so I like the darker stuff now. I figure I could always lighten up the dark stuff by "diluting" it with sugar if something actually required a lighter brown sugar. Or make your own as suggested and make it the color you like.


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