What type of sugar do American recipes refer when they say brown sugar? Dark soft? Light soft? or Demerara?

It really depends on the type of cookie but it usually refers to light unless it states otherwise. I find that the darker cookies (I.e. gingersnaps) will be much better with the dark, while the lighter cookies, such as chocolate chip, need a milder, lighter sugar.What type of sugar do American recipes refer when they say brown sugar? Dark soft? Light soft? or Demerara?
I think what you're looking for is plain old castor sugar.Brown sugar normally used in baking. I used to be a dessert chef in a popular restaurant in dublin!What type of sugar do American recipes refer when they say brown sugar? Dark soft? Light soft? or Demerara?
Just plain old dark brown sugar !!!
We use the soft, light brown stuff. And if the recipe isn't specific, you should PACK it into the measuring cup or spoon.





Its DEFINITELY not demerara--we don't even have that here, LOL!
It depends on the recipe, and I have never heard of the one you refer to (and I read cookbooks for fun!!) I think light brown sugar is the most universal.
I have never heard of demerara sugar or seen it in the store. Your recipe will usually specify whether the brown sugar needs to be dark or light, and you buy that. You can substitute whatever you prefer. Make sure to store your brown sugar in an airtight container! Plastic bags will not do, use a glass jar with a lid or an airtight plastic container.





If your brown sugar has already hardened, sprinkle a few drops of water on top and microwave for a few seconds or until it has gotten soft. Break it up and stir it, and use it immediately. Your leftover brown sugar will harden again right away.





When you measure your brown sugar, pack it firmly in the cup and even off the top.
Brown sugar comes as light or dark depending on the amount of molassas content. Demerra is raw cane sugar, as is used in the Islands to flavor rum, etc.
demerara...My family is from Guyana and most recipes that call for demerara are the equivalent to ';brown sugar'; in recipes here
you can never tell what a bakery really uses


they get their stuff wholesale.


as for cookbooks sometimes I think they get paid by the word


the fancier the names wow


If I was the boss


ONLY pure cane C%26amp;H


I can smell the dirt with sugar beets and it seems I always find clumps ,,,that means moisture and mold.


I have never heard of Demerara and I'm 67
Dark brown has a much richer molasses flavor and will render a sweeter cookie.
it depends on how you like it, the dark one is sweeter than the light one so if you want it really sweet use dark
Its not a white sugar.... Its a light brown, Or dark brown sugar.... You can find in any store... @
Light soft
Dark and light brown sugar are interchangeable.