You can use light or dark molasses for this, but not blackstrap molasses. Your best bet: Make your own dark brown sugar. Thinking about brown sugar brings to mind sweet potato casserole, coffee cake and honeybaked ham—recipes that wouldn’t be the same with plain ol’ granulated sugar. Dark brown sugar actually contains nearly twice as much molasses as light (6.5% as compared to 3.5%), which gives it a richer caramel flavor. At 338 degrees a lighter caramel color is achieved. Light brown sugar has less molasses per total volume of sugar (about 3.5% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5%). https://www.marthastewart.com/1542129/brown-sugar-types-explained In either case, you can make your own dark brown sugar by adding some molasses to it. The exact formula is 1/4 cup of molasses per cup of white sugar. Microwave the brown sugar with a moist paper towel. You can easily see the difference in their makeup using just your eyeballs: dark brown sugar is darker in color and looks more like molasses syrup. Choose this option if you want to reduce the molasses taste in your baked goods by cutting the dark brown sugar with white as a replacement for light brown. Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. Dark brown sugar is white sugar with 6.5 percent added molasses. Here's how to soften brown sugar when it's gone hard—and keep it that way. The ingredient that separates brown sugar from the others is molasses, added after white sugar is refined. Many recipes will tell you what type of sugar concoction you are to gain. Molasses is the key flavor in brown sugar, so dark brown sugar has a richer, more caramel-y flavor than light brown. https://livbreatheketo.com/how-to-make-keto-brown-sugar-at-home For caramel, you want a liquefied brown, and for pralines or nougat you want a dark brown liquid. If your recipe does not specify which kind of brown sugar to use, you can probably use whatever you have on hand, but pick the one you think is better suited to the recipe. For flan or caramel cages, you'll look for a temperature between 320 and 356 degrees. For candies, you want a clear liquid. If you need soft brown sugar immediately, don't fret! The darker the brown sugar, the more molasses it contains.

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