Alright, let’s not pretend there are no rules. There’s one big exception: wet or sticky recipes where the molasses is a key ingredient for structure, like in some sticky toffee puddings or gingerbread cakes. In those cases, using light sugar is like bringing a spoon to a knife fight—it’s not the right tool.
Also, if you’re making a glaze or sauce where color matters, dark brown sugar gives that deep, rich mahogany hue. Light sugar will result in a paler, less dramatic look. Your sauce will still taste good, but it won’t have that “Instagram-worthy” glow.
But for 95% of everyday baking—cookies, muffins, quick breads, granola—go ahead and swap. The baking gods will not smite you.
