posted 05-24-2001 08:03 PM                  

Dark brown sugar has a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar has a richer flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other more flavorful foods.
Ive used dark when light was called for and vice versa

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"If a dog will not come to you after having looked you in the face, you should go home and examine your conscience.--Woodrow Wilson

posted 05-22-2001 08:41 AM                  

“If I eat equal amounts of dark chocolate and white chocolate, is that a
balanced diet?”