Originally Posted by
RedGarnet222
I am not here with a recipe for you but, I noticed that the recipes are only saying brown sugar. There is the light and dark type for sale, so I am sure the dark was the old original ingredient they are calling for. It would give a much darker richer flavor.
You are correct, dark brown sugar makes it darker and richer. However, I remember Mom used only light brown sugar because she thought the dark was too rich and she preferred a milder taste. If memory serves me right, women often used half light and half dark in recipes, too. But there was usually black strap molasses in the house, which Dad loved and would often drizzle over stuff. Since brown sugar is made with molasses, I guess he would have preferred dark brown sugar. Interesting thought!