Brown or yellow sugars are used for caramels, dark-colored cocoanut, taffy, and pulled molasses candies generally.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
He could cook all we wanted to eat and make molasses taffy that was just like a dream.
"Lucy Maud Montgomery Short Stories, 1902 to 1903" by Lucy Maud Montgomery
She made molasses cookies and vinegar taffy for them.
"Boys and Girls of Colonial Days" by Carolyn Sherwin Bailey