tag:blogger.com,1999:blog-6955116067520235636.post3937679639464450578..comments2024-03-27T00:45:27.310-05:00Comments on The Beginning Farmer's Wife: Brown Sugar Confession/QuestionThe Beginning Farmer's Wifehttp://www.blogger.com/profile/13714739614104380838noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6955116067520235636.post-90849415096170412902009-04-17T07:45:00.000-05:002009-04-17T07:45:00.000-05:00Thanks for pointing out the difference... I never ...Thanks for pointing out the difference... I never knew that brown sugar was made from beets. (kinda feel like an idiot now) I personally never have bought the light brown sugar. I was raised in a family that only used dark brown. I never realized the difference there either. I guess it is left to personal taste, or history. Thanks for the info.<br />JamieJamie Allenhttps://www.blogger.com/profile/07481127068460515544noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-44851103523243286232009-04-14T09:36:00.000-05:002009-04-14T09:36:00.000-05:00The darker, the better! Why would you buy sugar th...The darker, the better! Why would you buy sugar that has less flavour?<br /><br />I'll give you ONE exception though.. white bread! If you use dark brown sugar in white bread (you know, just the 10 grams to have the yeast do its thing) it will totally ruin the appearance and make it look very gray-ish....<br /><br />other than that.. brown sugar, yum!<br />Greetings from the netherlands ;)Lindahttps://www.blogger.com/profile/06021892170202864510noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-24171881253301796242009-04-13T11:24:00.000-05:002009-04-13T11:24:00.000-05:00I make my own "brown" sugar by adding mollasses to...I make my own "brown" sugar by adding mollasses to white sugar and blending with a fork. It ends up tasting like dark brown and costs pennies extra and is fresh when I need it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-54610740564616722702009-04-13T08:02:00.000-05:002009-04-13T08:02:00.000-05:00I use only dark brown sugar for everything because...I use only dark brown sugar for everything because it is soooo much better than the light. I have no idea why they even have 2 kinds of brown sugar.Krishttps://www.blogger.com/profile/14526370532399068659noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-69539063946298770462009-04-10T14:28:00.000-05:002009-04-10T14:28:00.000-05:00I love the dark and buy it when it's on sale. I l...I love the dark and buy it when it's on sale. I love the richer, fuller tastes it gives to everything! No recipe changes needed. Yum!!!Kristine Farleyhttps://www.blogger.com/profile/00794012072505222261noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-44256329885456416982009-04-10T05:28:00.000-05:002009-04-10T05:28:00.000-05:00I use dark in everything. I NEVER buy light brown...I use dark in everything. I NEVER buy light brown sugar. It tastes much better. I second the idea that it just has more molasses. I think that is the reason. <BR/>I'm sure you know this, but beet sugar is much better for you than regular sugar. If you're used to beet sugar, I'd stick to it!Carahttps://www.blogger.com/profile/08032604593323772650noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-46618236733491047192009-04-09T21:22:00.000-05:002009-04-09T21:22:00.000-05:00I love the dark brown in my oatmeal at breakfast.I love the dark brown in my oatmeal at breakfast.Beckyhttps://www.blogger.com/profile/07553330657363385668noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-14934410204073990202009-04-09T20:57:00.000-05:002009-04-09T20:57:00.000-05:00I agree with kimchi...I've read somewhere that dar...I agree with kimchi...I've read somewhere that dark has more molasses. My dad swears by the dark version and only uses it when he bakes or cooks and needs brown sugar. I usually just use whatever type is called for in a recipe. Maybe I'll bake some cookies this weekend and do a comparison and let you know how it turns out.Amyhttps://www.blogger.com/profile/09705809678738565983noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-28970251555280974222009-04-09T19:48:00.000-05:002009-04-09T19:48:00.000-05:00I use the dark brown for just about everything. O...I use the dark brown for just about everything. Of course, everyone here likes the dark, molasses flavors. My children even like sorghum. I have never noticed that much of a difference in how it cooks, I just like the flavor better.<BR/>JudyJudy Thttps://www.blogger.com/profile/01121300109427407095noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-22130078192695426582009-04-09T18:12:00.000-05:002009-04-09T18:12:00.000-05:00I like the dark brown sugar - I think it has more ...I like the dark brown sugar - I think it has more molasses in it. I find that it does make my chocolate chip cookies (that uses brown sugar and no white sugar) a lot darker and my husband does not prefer this. I love it in granola, oatmeal, or anything where a molasses flavor would be complemented. It has been fabulous in barbecue sauce, pork rubs, and my Asian marinades. I have experimented with throwing a bag of dark brown with light brown sugar into my container and using the mixture to bake with - I think that might be my solution!kimchihttps://www.blogger.com/profile/17447531230107485877noreply@blogger.comtag:blogger.com,1999:blog-6955116067520235636.post-85663263316570753142009-04-09T17:38:00.000-05:002009-04-09T17:38:00.000-05:00I pretty much think they are interchangeable. Dar...I pretty much think they are interchangeable. Dark brown is soo delicious in cream of wheat or oatmeal, or Zoom. Dark brown make nice flavor in homemade granola too.McKrola Familyhttps://www.blogger.com/profile/09344371215631916002noreply@blogger.com