How much would this need to be adapted for dark brown sugar? I'm making bourbon balls but want them to have a caramelly, deep flavor. I'm gonna roast the nuts before soaking them in bourbon, but the recipe calls for confectioners sugar mixed with butter.. I'm thinking that subbing half of the sugar weight with dark brown and creaming before stirring in the powdered sugar and nuts will achieve the effect, but I don't want crunchy sugar crystals.....

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