When a recipe calls for brown suger should I use light brown or dark brown sugar?

This is always perplexing to me as well. The same with butter. How do I know when to use salted or unsalted butter in recipes when it just calls for butter?When a recipe calls for brown suger should I use light brown or dark brown sugar?
With brown sugar - it means use what you like. The darker the brown sugar - the more molassas it contains. Some people don't like the taste of molassas.





Butter is different. Most recipes are assuming unsalted butter - especially if it calls for adding salt. If all I have on hand is salted butter - I reduce or skip the salt completely depending on how much salt is called for...





Hope this helps.When a recipe calls for brown suger should I use light brown or dark brown sugar?
I dont taste molasses in brown sugar thats how i am ...
Use light brown sugar unless the recipe calls for dark brown specifically. If you need dark brown and don't have it, add a little molassis to light brown sugar in the recipe. For butter, use unsalted butter in baking--this helps you control the amount of each ingredient (which is very important in baking). For cooking other than baking, either kind can be used; however, you may find you add more salt at the table if you use unsalted butter in regular cooking.
Light or dark sugar, it's about the same. Just as light or dark Karo syrup is the same. It really does make a difference, though, when the recipe calls specifically for unsalted butter. If it doesn't specify, then it's a matter of taste. Good luck in your cooking.
It depends i would choose light brown sugar because it isn't as sweet and dark brown sugar has much too much of molasses,also dark brown sugar makes things such as cookies chewier. When using butter though you should most likely use unsalted because salt is too unhealthy in a lot of meals unless the recipe calls for it, or unless the recipe already calls for salt then use unsalted.
Dark brown has a more intense flavor.


I've been taught to bake with unsalted and to use salted for things like buttering bread.