Brown Sugar woes....

Okay so maybe woe is a strong word....BUT.... can someone explain what the equivalent of US brown light/dark is in the UK?

I mean there is light brown sugar-soft and muscovado and dark brown and dark brown muscavado and a few others. 

So I bought light soft brown sugar and it does not clump together as much as US light brown sugar.  Should I have bought the muscavado light brown?

Still I have used it and it seems to give a similar result......

The soft brown sugar that I've used in the past is equally as lumpy as the stuff I used in the US.  Maybe I just got the lucky lumpy box. 

lol.....

if you don't like it lump it I guess.... well I still don't get the muscavado thing....

maybe I can find links....

hmmmm... wanders off...

"Muscovado sugar  (also called Barbados or moist sugar) :   Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

Light and Dark brown muscovado sugars contain molasses; the darker the colour is, the more molasses and therefore the stronger the flavour. They are used in the same way as light and dark brown soft sugars. (if you can’t get muscovado, use a good quality dark brown sugar)"

Well there ya go... just depends on how molassasy (made up word by me) you want the food in question. 

You, woman, are barking mad!

I think I use the light muscovado.

Hee hee hee hee.. well if that's what goes into those brownies of yours then I shall run, not walk, (hell I can drive to the Superstore) and get some of that muscavodo sugar.