carbonel

Interesting on the margarine vs. butter texture results. I've cooked with both, but I don't think I've ever done a side-by-side comparison.

I always buy dark brown sugar, because I like the slightly more caramel taste.

My problem with brown sugar is that unless I remember to triple-bag it after I buy it and use it for the first time, the next time I want to use it, I have to rehydrate it from the rock candy state. Discovering that leaving it with a slice of bread will soften at least the area nearest the bread is one of the best life hacks I've ever learned. (I currently have one small bag of brown sugar that's in good shape but almost used up, and about half of a large Costco bag of brown sugar that's a solid rock. I made the mistake of trusting that the sturdy plastic bag with a Zip-type seal would be sufficient. Yeah, no.)