What type of sugar do American recipes refer when they say brown sugar? Dark soft? Light soft? or Demerara?

It really depends on the type of cookie but it usually refers to light unless it states otherwise. I find that the darker cookies (I.e. gingersnaps) will be much better with the dark, while the lighter cookies, such as chocolate chip, need a milder, lighter sugar.

I have never heard of demerara sugar or seen it in the store. Your recipe will usually specify whether the brown sugar needs to be dark or light, and you buy that. You can substitute whatever you prefer. Make sure to store your brown sugar in an airtight container! Plastic bags will not do, use a glass jar with a lid or an airtight plastic container.

If your brown sugar has already hardened, sprinkle a few drops of water on top and microwave for a few seconds or until it has gotten soft. Break it up and stir it, and use it immediately. Your leftover brown sugar will harden again right away.

When you measure your brown sugar, pack it firmly in the cup and even off the top.

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We use the soft, light brown stuff. And if the recipe isn't specific, you should PACK it into the measuring cup or spoon.

Its DEFINITELY not demerara--we don't even have that here, LOL!

you can never tell what a bakery really uses

they get their stuff wholesale.

as for cookbooks sometimes I think they get paid by the word

the fancier the names wow

If I was the boss

ONLY pure cane C&H

I can smell the dirt with sugar beets and it seems I always find clumps ,,,that means moisture and mold.

I have never heard of Demerara and I'm 67

It depends on the recipe, and I have never heard of the one you refer to (and I read cookbooks for fun!!) I think light brown sugar is the most universal.

American Recipes Uk

Brown sugar comes as light or dark depending on the amount of molassas content. Demerra is raw cane sugar, as is used in the Islands to flavor rum, etc.

Yes. Dark brown has more molasses and a stronger caramel taste than light, but you can use them interchangeably.

I think what you're looking for is plain old castor sugar.Brown sugar normally used in baking. I used to be a dessert chef in a popular restaurant in dublin!