molasses+light brown sugar--substitute for dark brown?


Hi all,

I am planning to make the Butternut Blondies from the whole-grain baking book. The recipe calls for dark brown sugar, but I only have light brown. I also have molasses. Can I sub in light brown sugar with a little molasses? How much of each? Any idea about how to do this by weight? I much prefer to use weights in my baking. I know that I could just use the light brown sugar, but I think that the dark brown would give a richer taste, and would like to use up the molasses since we are moving soon.

badge posted by: kb_mw on April 06, 2011 at 1:38 pm in Q & A
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reply by: KitchenBarbarian aka Zen on April 06, 2011 at 1:57 pm
KitchenBarbarian aka Zen

I haven't been able to find dark brown sugar for ages. Kind of ticks me off, there's a real taste difference. I'd rather have dark brown and no light, personally

Anyway add 1 T molasses and 1 C light brown sugar to substitute for 1 C of dark brown sugar. A low-sulfur variety of molasses is probably best.

reply by: kb_mw on April 06, 2011 at 2:06 pm

Thanks! I live in Southwest Florida and generally have no trouble finding dark brown sugar...maybe it's a regional thing? I prefer it too, I'm not even sure how I ended up with the light brown.

reply by: KitchenBarbarian aka Zen on April 07, 2011 at 7:43 pm
KitchenBarbarian aka Zen

Possibly. I haven't been able to find it in WV, NC, and I'm pretty sure MO to boot (though I couldn't swear to that as I hadn't been baking regularly there).