brown sugar confusion

Hi all,

So, I've tried searching the forum (this: http://talk.uk-yankee.com/index.php?topic=7199.0  seemed closest to my question), but I am still kind of bewildered.  When I went shopping, it seemed like the muscovado sugar was the closest to the brown sugars that I am used to from the US, but, for lack of a better description, they're too molassesy?  Or something - whatever it is, I didn't like the taste it gave the cookies (and blondies) I made.  So, back to the store, and this time I bought some dark brown sugar, which is good, but it's, you know - dark brown.  Which I don't always want.  They also sell what is labeled as "light brown sugar", but it looks/feels in the box like it is super-granulated, and doesn't have that lumping-together quality that I'm used to from brown sugar.

Am I missing something?  I'd like to avoid the muscovado if I can help it because of the strong taste, but will the granulated light brown sugar really work in baking? 

Thanks in advance for any insights!   

I don't know about US equivalents as I haven't used any brown sugar in the US before, but I've always used light brown sugar in cooking in the UK rather than dark brown or muscavado sugar - quite a few of my UK baking recipes (biscuits/cakes etc.) call for light brown sugar, so it's definitely not unheard of in cooking .

You can get the same kind of light brown sugar here as you get in the US, the soft, packable stuff that comes in a bag.  I think my MIL got some from Morrisons.  I used it in my pumpkin  pies and it was just the same. 

You can get the same kind of light brown sugar here as you get in the US, the soft, packable stuff that comes in a bag.  I think my MIL got some from Morrisons.  I used it in my pumpkin  pies and it was just the same. 

I got some at Asda and then Tesco last year (I did a LOT of baking!). I asked Tim to pick up brown sugar, and he brought me the stuff that looks like Sugar in the Raw! 

Muscovado and dark brown sugars are lovely for a lot of things! But, the others are right - the equivalent to your US brown sugar is what's called Soft Light Brown Sugar over here.

Thanks for the responses!  I stopped at the store this morning and picked up what was labeled as soft light brown sugar.  It smells and tastes exactly like the US light brown sugar that I was looking for, but is incredibly fine and free-flowing.  Is this just weird labeling on the part of Scotmid, do you think?  (Which I would not put past them...)  Does it matter?  I'm just worried that the US recipe I'm using takes into account the moisture that is normally found in American brown sugar, and might have weird results with this?  (It's also possible I am completely overthinking this at this point.)