Light Brown Sugar vs. Dark Brown Sugar: Experts Explain the Difference

There’s always brown sugar in my pantry, so I have it for some of my favorite dessert recipes—snickerdoodles, blondies, and chocolate pound cake. I usually buy the light brown version, but recently, I wondered if I ever should be using dark brown sugar instead.

According to the experts I spoke to, the sugars can be used interchangeably, it turns out, but expect a different taste. Here’s what I learned.

How Is Brown Sugar Made?

“Sugar cane or sugar beets are crushed to extract their juice, which is then boiled until sugar crystals form,” says Alexandra Kazaks, Ph.D., RDN, member of the Institute of Food Technologists’s nutrition division. Those crystals are then separated from the liquid to form different granulated sugars. Molasses are the byproduct of that process.

Brown sugar is most often made by remixing molasses with refined white sugar that was made from sugar cane. “The molasses content gives brown sugar its moist texture and distinct flavor,” says Kazaks. “The amount of molasses added determines whether the sugar will be light or dark brown, with more molasses resulting in a deeper color and richer flavor.”

Light brown sugar usually has about 3.5% molasses by weight, while dark brown has about 6.5%. “This difference affects both the flavor and color of the sugar; hence when compared dark brown sugar has a deeper, richer flavor and a darker appearance compared to light brown sugar,” says Bridget Vickers, associate dean of students at the Institute of Culinary Education’s Los Angeles campus.

In addition, there are “natural” brown sugars—like turbinado and muscovado. When these are processed from cane syrup, not all the molasses is removed. That molasses contributes to the sugar’s distinct color, flavor, and texture, says Kazaks.

Do Light Brown and Dark Brown Sugars Taste Different?

Light and brown sugar have different flavor profiles so they have a different impact on recipes when used as an ingredient. 

“Light brown sugar has a subtler caramel flavor, which can blend more easily into recipes without overpowering them, which is why it’s commonly used by pastry chefs,” says Vickers.

“Dark brown sugar, on the other hand, has a stronger, more pronounced molasses flavor, which can add depth and richness to baked goods. I like using dark brown sugar in my double chocolate cookie recipe to give a more complex, almost toffee-like taste.”

Vickers chooses dark brown sugar in recipes where she wants a stronger molasses flavor, like gingerbread, baked beans, or barbecue sauces. “The darker sugar can also enhance moisture retention in certain baked goods, making them denser and chewier,” she says. She opts for light brown sugar when she wants milder sweetness and more delicate caramel flavor.

Kazaks points out that light brown sugar is versatile and can sometimes be substituted for white granulated sugar in some recipes. 

Differences in Nutrition

Because both light and brown sugars are made from the same ingredients, there’s no difference in calories. For example, Domino light and brown sugar both have 30 calories in two teaspoons. 

“However, due to its higher molasses content, dark brown sugar contains slightly more minerals like calcium, potassium, iron, and magnesium,” says Vickers. “But the amounts are very small and unlikely to make a significant nutritional impact.”

Could You Use Them Interchangeably?

You can usually substitute light and brown sugar for each other in most recipes, says Vickers, but know that it may slightly change both the flavor and the color of your baked item. “Using dark brown sugar in place of light will give a richer, more robust flavor while using light brown sugar in place of dark will result in a milder, less intense flavor,” she says.

“In some recipes, like gingerbread, where the molasses flavor is key, swapping one for the other may change the outcome, but not necessarily in a bad way!” 

Kazaks says it’s more obvious when you replace dark brown sugar with light. “While light brown sugar can stand in for white sugar in recipes with complex flavors, there is no substitute for the rich molasses taste that comes from dark brown sugar,” she says

If your recipe requires brown sugar and your pantry is bare, it’s easy to make your own. For every cup of granulated white sugar, add one tablespoon of molasses. Stir until it’s well mixed and the sugar is evenly colored and moist.

How To Prevent Brown Sugar from Clumping

If you don’t use your brown sugar often, you might find that it has turned into one solid chunk. That’s because it has more moisture than other sugar. When the moisture evaporates, the sugar hardens. To keep that from happening, store your sugar in an airtight container or a zip-top bag.

If your sugar is already solid, there are ways you can make it soft again. You can put the sugar in a bowl covered with a damp paper towel, then microwave it for 30 seconds. “One technique involves putting a source of humidity, such as a slice of bread or an apple wedge, into the container,” says Kazaks. “Sealing the container tightly allows the hygroscopic nature of brown sugar to work, so it absorbs moisture and becomes soft again.”