Shade (i.e. light or dark) is a matter of preference; dark brown sugar contains more molasses and has a slightly stronger flavor. The two are interchangeable in most cases, so you can just use what you have on hand; though if your recipe specifies light or dark, opt for using the kind suggested. As for measuring brown sugar - always pack it into the measuring cup, this will remove air pockets and allow you to get the most accurate measurement.
Mmm...tasty!
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