Golden brown sugar is just light brown sugar with a fancied-up name. I use it all the time when recipe calls for light

Hi Dorothy! I am relatively new to your site but loving your recipes and your baking tips! Regarding brown sugar, I recently had a recipe I was baking for a guest and wanted to make sure it turned out perfect… the recipe called for light brown sugar, which I can’t seem to find in any of the stores near me! I read about the white sugar and molasses method (on another site) for making brown sugar light or dark, so I bought molasses and made my own light brown sugar. I do have a lot of regular/dark brown sugar, but I’m never sure if I should directly substitute when it comes to recipes… I’m also a bit of a perfectionist and worrier, lol. What I do see in the stores is golden/yellow sugar, but I think I have yet to ever come across a recipe that calls for this! So it puzzles me as to why I can find so much golden sugar but no light brown sugar!

I made this, and then immediately made caramel sauce out of it. It worked perfect!! I’m never buying brown sugar ever again!

Thank you for these great handy tips. I learned a lot.