I like to experiment a lot - why not try out different kinds and stay (for a recipe) with the one you like best?

Because I keep forgetting which is which.

That's why a straight up conversion chart for American brown sugar vs UK brown sugar {and cream types} would really help.

:thankyou:

this will definitely come in handy ;D

I completely agree:  :thankyou:

@raphjd:

Now if only I could find a conversion chart for things in other countries.

yep - that would certainly a big help!

On the other hand:

@raphjd:

In the US, you have various types of cream, but which ones do they match in the UK?  Which of the 20 or so types of UK brown sugar is the basic American brown sugar?

I like to experiment a lot - why not try out different kinds and stay (for a recipe) with the one you like best?

We once (about 20 years ago) had a "ready" dessert in Germany (some canned fruit and I don't know what else in it) - the can said mix with 150 ml milk and 150 ml light whipping cream - I experimented a bit and we all liked it best with 300 ml whipping cream instead of the milk and cream mix

Alas it's not available any longer

Cream is basically 2 types also; Heavy or Whipping Cream and Half & Half. Half and Half being 1 part Heavy Cream and 1 part whole milk. We  have canned milk that is used in recipes also. Canned milk is evaporated usually ( water removed ) and some use this for milk or Cream in recipes. There is also a Sweetened Condensed Milk that we use also and really that is it.

In the US, you have various types of cream, but which ones do they match in the UK?  Which of the 20 or so types of UK brown sugar is the basic American brown sugar?

this will definitely come in handy ;D