This week I went to the store and real brown sugar was on sale. Since I usually buy the generic stuff that is made from beets, I decided I better get some. I also noticed that the dark brown sugar was on sale. I have known about it but never tried it since the generic doesn't carry the dark brown. So I got a package of that too out of curiosity and since it is the same price as the golden.When I got home, I decided to see what the difference was. I opened up the package and tried a pinch. It was REALLY good. I am already very familiar with the taste of regular brown sugar, but I decided to check that too just to compare them side by side. :)
My vote was in. The dark brown sugar won the taste test. I have been continuing to confirm my vote too, so much so that I really need to put the package away.
So now a bunch of brown sugar questions have popped up in my mind. I really like the dark brown sugar (when taken straight) better. It is obvious from the shelf supply that the golden brown is more popular though. Do they bake differently? Also, if you use dark brown, what do you use it for? Are there certain recipes where golden brown is better than dark and where dark is better than golden brown?
I would love to be flooded with your knowledge about the differences. Until then, however, I better go put my package in the cupboard before I get a sugar headache . . .