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Author Topic: More brown sugar
Girly
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Member # 77

posted 05-24-2001 08:03 PM     Profile for Girly   Author's Homepage     Send New Private Message   Edit/Delete Post   Reply With Quote
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


Posts: 234 | From: Canada | Registered: Nov 2000  |  IP: Logged
paradyce
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Member # 115

posted 05-22-2001 08:41 AM     Profile for paradyce   Author's Homepage     Send New Private Message   Edit/Delete Post   Reply With Quote
dark brown sugar has more molasses in it. I think it's more a matter of taste as to what you use it in.

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~~~paradyce

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


Posts: 823 | From: jackson, MI, USA | Registered: Dec 2000  |  IP: Logged
Alice
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Member # 573

posted 05-22-2001 06:59 AM     Profile for Alice     Send New Private Message   Edit/Delete Post   Reply With Quote
What is the difference between dark and light brown sugar?
Is there only certain recipes they should be used in and if so what are they?

Posts: 40 | From: Salt Lake City, UT | Registered: Feb 2001  |  IP: Logged

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