Never use a brown sugar instead of refined granulated sugar if you are not a professional candy maker. Never let brown sugar to exceed half the volume of sugar. The brown sugar acts as among the flavor agents of course, if you may not stick to the advice you will have "Penuche". Secondly, you can never substitute unrefined sugar to granulated sugar. Exactly the same way matches substituting powdered sugar as opposed to refined sugar. Simply speaking, only use granulated sugar.
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