The Difference Between Light Brown Sugar and Dark Brown Sugar Learn when to use each in your cooking. Plus, find out where other brown-colored sugars—like demerara, muscovado, and turbinado—fit in. In This Article View All In This Article Light Brown Sugar Dark Brown Sugar Muscovado Sugar Turbinado Sugar Demerara Sugar Brown sugar adds a rich, sweet, and nutty flavor to baked goods and desserts (and even some savory dishes, too). Molasses is the key element that distinguishes brown sugar from granulated sugar, and it's this ingredient that makes brown sugar shine in banana bread, gingerbread cookies, and scores of other recipes. But aside from color, is there a difference between light and dark brown sugars? And what about other sugars that are brown in color but texturally different, such as demerara, muscovado, and turbinado sugar—how do they fit into the mix? Read on to learn how to discern between these sweet staples. The Secret to Storing Brown Sugar So It Stays Soft, According to a Pro Baker Credit: Quanthem/Getty Images Light Brown Sugar Light brown sugar is the most common of the five sugars we'll discuss. The light brown sugar found on the shelves of your grocery store is made by mixing together refined white sugar with a small amount of molasses—about 3.5 percent. (Bear that in mind, if you need a DIY solution in a pinch while baking at home.) Molasses is what gives light brown sugar its color, caramel flavor, and moist texture. It also lends your creations a subtle decadence. Try light brown sugar in this Bourbon-and-Brown-Sugar Cake with Berries, Brown-Sugar Butternut-Squash Pie, and Buckwheat Chocolate-Chip Cookies with Sea Salt. When you're out of an ingredient, you can make your own light brown sugar by mixing one cup of granulated white sugar with about one tablespoon of molasses. Adjust the molasses quantity for a deeper flavor if needed. Dark Brown Sugar Dark brown sugar is made and used the same way as light brown sugar, but has a higher level of molasses. In fact, it contains nearly double the amount of molasses compared to light brown sugar (approximately 6.5 percent). In addition to making the final product a darker shade of brown, the larger dose of molasses also enhances its rich flavor. Dark brown sugar is generally called for in recipes that have a pronounced caramel flavor, such as Brown-Sugar-and-Bacon-Glazed Brussels Sprouts and Bananas in Brown Sugar and Rum. Muscovado Sugar Muscovado sugar is the most similar in moistness, flavor, and color to light and dark brown sugars. It is an unrefined cane sugar with naturally occurring molasses, and is usually more expensive than light and dark brown sugars. It adds a super-rich, roasted flavor to sweet and savory recipes, so consider keeping it on hand. Turbinado Sugar Turbinado sugar is less processed than brown sugar and is the immediate result of the first pressing of sugar cane. It's also known as raw sugar. (You know those raw sugar packets found in coffee shops? Yes, that's turbinado sugar.) It has a much larger grain than light brown or dark brown sugar and is drier than both. Try using turbinado as a decorative sugar, sprinkling it atop baked goods like Morning Glory Muffins or Peanut Butter Sandwich Cookies. Don't substitute turbinado for light or dark brown sugar—that large grain size could throw off your recipe. Demerara Sugar Demerara sugar is similar to turbinado sugar but with lighter-colored, larger, drier crystals and a toffee-like taste. This popular raw sugar can be used in the same dishes as turbinado, for mixing into beverages, or as an alternative to sanding sugar, as used in these Old-Fashioned Sugar Cookies. It's less refined than the white sugar used to create both light and brown sugars. Explore more: Food & Cooking