What to look for
Light brown sugar has a gentler molasses flavor; dark brown sugar tastes deeper. Either should feel moist rather than dry and rock-hard.
Store it thoughtfully
Seal it airtight with as little unused space as practical. If it hardens, soften only the amount you need rather than repeatedly adding moisture to the whole package.
How to use it
Pack it into a volume measure only when the recipe says packed, or weigh it for consistency. It works especially well in cookies, glazes, barbecue sauces, and crumbles.
When you need a substitute
Granulated sugar can provide sweetness but produces a drier, crisper result. A mixture of white sugar and a small amount of molasses is closer when a tested recipe allows it.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
