Think of muscovado sugar as the darkest of dark brown sugar. Rich, moist, and saturated with molasses, it has the texture of wet sand and a robust, almost bitter flavor.

Compared to light brown sugar, the darker version is normally used for very specific recipes. Its deep caramel flavor can be very overwhelming when paired with light, airy desserts or subtle flavors.

Dark brown sugar is approximately 6.5% molasses by weight, with a subsequent caramel flavor stronger than its light brown counterpart. Dark brown sugar is great for adding deeper flavor and richer ...

Dear Heloise: I was making a family recipe, and it called for light brown sugar. I didn't have any, so I used the dark brown I had on hand, and my recipe did not taste as good as it usually does.