When recipe ask for Brown sugar which should you use ?

2013 · 3 Sep 2017 at 15:50

When a recipe ask for Brown sugar which should you use ?

Light brown
Dark brown
Demerara

I've rarely used Brown sugar at home so I'm a bit confused.

Ahleckz · 3 Sep 2017 at 15:51

Interesting question. I've always used Demerara but no idea why!
Have serious eats even done any research on this?

x-st · 3 Sep 2017 at 15:58

It usually tells you which to use in the recipe. But it also depends what I'm making, and if I want a richer taste I use dark/demerara.

2013 · 3 Sep 2017 at 16:06

Well the few recipes i've check have just stated brown sugar, so I started to wonder.

The few items that required brown sugar.
BBQ - sauce, coating ( never states which)
Cookies
Brownies.

x-st · 3 Sep 2017 at 16:20

Cookies - Light Brown
Brownies - Caster Sugar (??? Checked a few, none had brown sugar in the recipe)
BBQ Sauce - Dark Brown

2013 · 3 Sep 2017 at 16:22

Thanks,
Can I substitute one for the other or would i need to keep both at hand ??

x-st · 3 Sep 2017 at 16:37

2013 said:
Thanks,
Can I substitute one for the other or would i need to keep both at hand ??

Personally I probably wouldn't worry excessively but you can see the difference in the taste by their use in the recipes I posted. The dark brown sugar has a much richer, more treacle like flavour and I'd probably be happy using either Dark or Demerara as analogues. Light brown has more flavour than castor but is not as overpowering as it's darker relatives. If you're not doing much cooking you're probably safe with just caster sugar and dark brown, although it depends how much of a foodie you are.

Illgresi · 3 Sep 2017 at 16:37

All will work, but it depends on what you're making. Think about the final product, and whether you want a light caramel or dark molasses flavour.

Glaucus · 3 Sep 2017 at 17:40

Imo the darker the better for 90% of recipes. But as above depends on what you are making and what taste you are looking for.

FrenchTart · 3 Sep 2017 at 18:21

Ahleckz said:
Interesting question. I've always used Demerara but no idea why!
Have serious eats even done any research on this?

Stella Parks / BraveTart has done some work on it: http://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html

jpaul · 3 Sep 2017 at 22:13

Glaucus said:
Imo the darker the better for 90% of recipes. But as above depends on what you are making and what taste you are looking for.

that's a big generalisation - maybe you can find more recent data, but 71% of consumer market was white so the consumer is not demanding brown,
also, are they charging a premium for the browner sugars that in fact, need less processing ( exclusively from cane though ?)
http://www.campaignlive.co.uk/article/sector-insight-sugar-sweeteners-short-sweet/644952
I am intrigued what recipes, other than those that want a gritty texture demand demerera, this is not going to incorporate/dissolve easily with a fat ?
Could be interesting to try recipes with maple syrup - very expensive but is the flavour a revelation.

Glaucus · 3 Sep 2017 at 22:14

what the hell are you even on about. Also if you read the op its not about replacing white sugar, but when a recipe asks for brown sugar which one.
Also what the hell does market have to do with personal taste.
why wouldn't it dissolve.
sometimes you really do make zero sense.