Brown sugar (light or dark)

Because it contains more moisture than granulated “regular” sugar, brown sugar tends to clump and harden when exposed to air. Dark brown sugar has more color and a stronger molasses flavor than the lighter varieties. The rich flavor of dark brown sugar lends itself to use in gingerbread, mincemeat, plum puddings, strongly flavored sauces, and other deeply flavored foods. Lighter types are generally used in baking and in making butterscotch, condiments, and glazes.