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.
The recipes seem to mean to use light brown sugar unless specified differently. Or at least that's what the Amish recipe says. So far, I've only tried Happy2's recipe and used canned (Evaporated) milk and light brown sugar. Its
very good, but next time I will use dark brown sugar. Oh and I also added a dash of salt.