Decisions.....decisions....

An inquisitive text led me to verify my response and to make a post for any of you with this same query. Does it make a difference whether you use light or brown sugar? Well, it turns out {and yes, my guess was correct} that the main difference is the amount of molasses. Dark brown sugar contains more molasses than its lighter brethren, so it boils bakes down to a simple flavour preference. Although, I must admit that 99 times out of 100 I use light brown, dark brown would likely work well with gingerbread, or some other molasses rich dessert.