Brown sugar is a staple ingredient in a lot of recipes. This molasses sugar is so good that it fits for cookies, cakes, breads, and different pastries. I use it a lot and an abundance of it can be use very fast so I'm going to show you a quick way on how to make more. Ill show you how to make light and dark brown sugar.
I really like to use dark brown sugar a lot because of the richer flavor inside of it. Light brown sugar is a most used product since it makes cookies look lighter, it cheaper to make, and it more abundant in grocery stores so bakers and cooks go for it. The main difference between light and dark brown sugar is the amount of molasses inside of them. This will also change some kind of taste in the recipe but not really a lot.
Light brown sugar= 1 cup of granulated sugar and 1 tbsp of molasses
Dark brown sugar= 1 cup of granulated sugar and 2 tbsp of molasses
The reason I like dark brown sugar is because of the richness that it has so when you bake with it, you'll have a darker sharp product and a richer recipe. Now I'm not saying you shouldn't use light brown sugar. Light brown sugar has it pros like keeping batters a lighter color and cheaper since your using less molasses.
The storage life on brown sugar is indefinite since it sugar but you never want to put it in the fridge. To be honest for maximum flavor I would use it before 2 years hits but always keep in a Ziplock bag or airtight container so it doesn't harden and make your life harder.