LIGHT AND DARK BROWN SUGARS

Brown sugars are either made by directly boiling a brown sugar syrup or mixing white sugar with various amounts of molasses.
Light brown sugar is often used in sauces and most baked goods.
Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar—the rich, full flavor makes it ideal for gingerbread, baked beans, barbecuing and other full-flavored foods.
Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.

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