I'd bet you don't have molasses in your pantry. If you have molasses and granulated white sugar, you can make your own substitute. For example, the darkening stands out more in normally pale sugar cookies than in a deep brown pumpkin spice loaf. Using brown sugar instead of white sugar won't affect the sweetness of the finished product, but it does alter the taste a bit. Different types of sugar Brown sugars. It should work! I would substitute by weight rather than volume. Beat in the flour mixture alternately with the milk, mixing just until incorporated. To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. If a recipe uses baking soda, brown sugar interacts with it to produce carbon dioxide, causing baked goods to puff and soften. Yes, you can, but please note that itdoes not make them any healthier. How to use liquid sweetener Take care to fully read the chart because there are tips below the measurements about adjusting the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Shouldn't be a problem- brown sugar has more moisture, which can effect recipes, but most cakes have enough moisture that it won't be very significant. Lv 5. If I think it will suit the flavor, I do it all the time. Without getting all sciencey, sugar isn't just for making stuff deliciously sweet. A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1). Even the most math-challenged of bakers should be able to handle it. Molasses adds color and texture to the white sugar, which makes it similar to brown sugar. Your cake will be tasty. AddieMom13. When measuring it, pack it down into the cup or spoon so it actually fills the entire space. You can use the same amount of light brown sugar that your recipe requires for white sugar. This can impart a slightly acidic bite and a mildly bitter flavor, but it's typically not pronounced enough to detract from the quality of the food. However, it can change some characteristics of the finished product. I would recommend measuring by volume rather than weight (be sure to pack the brown sugar tightly) since the moisture makes brown sugar heavier. Granulated sugar can be substituted for brown sugar in most recipes — but expect baked goods to be a bit crisper and flatter due to the absence of that extra moisture. For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses. There's one caveat here, though. However, you can also omit the molasses, if necessary. Neutral white sugar inhibits gluten formation, so dough spreads, thins and crisps more, while acidic brown sugar encourages gluten development and egg protein coagulation, so the dough sets faster, becoming thicker and chewier. Although date sugar can be used a substitute for white sugar in baked goods, it is better suited for use in recipes that call for brown sugar. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. The darker the brown sugar, the more it darkens the food it goes into. Can You Substitute Brown Sugar for White Sugar? In baked goods, turbinado sugar can replace granulated white sugar using a 1:1 ratio. I LOVE substituting brown sugar for white sugar in recipes. I LOVE substituting brown sugar for white sugar in recipes. You can use just plain white sugar, but since brown sugar adds a moistness and a taste of it's own, and white sugar adds only sweetness, your end product won't be as good. Pour batter into prepared pan. It's more or less noticeable depending on what you're making. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. All brown sugar consists of white sugar with a little molasses added. For instance, brown sugar is acidic, and white sugar is neutral. Raw sugar is darker in colour than white sugar, but is not brown sugar. Muscovado is raw sugar and looks a lot like regular brown sugar, but … Cooking is a lot more flexible, usually affording plenty of leeway when it comes to measuring and swapping ingredients. Stir together and use according to your recipe. So, the substitution won't yield the same thin, crispy cookies you had the last time you made the recipe with white sugar. So, when baking, you can't just blindly substitute one ingredient in a recipe for another. His stories on food and beverage topics have appeared in numerous print and web publications, including Visit Florida, Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and others. As you probably know, baking and cooking are very different processes. PieceOfLayerCake May 3, 2017. First, you need to determine how much white sugar the original recipe needs. Other substitution options include sucanat, date sugar and powdered sugar. The golden-brown colour of many cakes owes much to white and brown sugar caramelising as it cooks. But there is a difference between what brown sugar and white sugar will do to … If you want something healthy make carrot cake; you can use your brown sugar there. That's because brown sugar is just regular old granulated sugar that's been processed with molasses, so all you have to do to make brown sugar is add a couple tablespoons of molasses to white sugar. You can use the same amount of light brown sugar that your recipe requires for white sugar. The darker the brown sugar, the more the molasses flavor comes through. As explained on Cook's Country (paywall):. Beat in the eggs one at a time, then stir in the vanilla. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. Sometimes, for extra depth, I'll switch it out in my butter cake. First, you need to determine how much white sugar the original recipe needs. Brown sugarcontains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same. The flavor might be a bit different but I bet it will be just as delicious. Molasses is hygroscopic which means it holds on to moisture and you … For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. Just like brown sugar, it is moist and can be used as a substitute for brown sugar in recipes. It also plays important roles in chemical reactions that occur during baking, and white sugar and brown sugar can interact with other ingredients differently. Darker sugars can be subbed into the place of white sugars, but it might make the final result of a cake darker and slightly moister. Have tons brown though. If it calls for 2 cups of white sugar, substitute 2 cups of brown sugar. 0 0. jewett. Brown sugar is sugar that has been sprayed with molasses, so it is generally a richer flavour. Q: What can I use as a substitute … In a pinch, white sugar in an equal amount will work fine as a brown sugar replacement. Don't panic â the substitution won't ruin anything. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. Brown sugar packs down a lot and you may end up using more (by mass) sugar than you intended. Brown sugar has had a bit of molasses added. If a recipe calls for light brown sugar and you’re out, mix 1 cup granulated sugar … When you substitute brown sugar for white sugar, the most significant effects â and the hardest to predict â are usually related to certain characteristics. Erythritol is about 70% as sweet as sugar, so always use a little more compared to sugar (about 1.3 times more). For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. You can either dump the ingredients into a food processor or blender to get the right, sticky consistency, or you can just mix with a spoon. In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste. Syrups, artificial sweeteners and honey can stand in for the white stuff. Opting for a brown sugar alternative affects the appearance and flavor of the finished product. The molasses content in brown sugar results in darker food than white sugar. When baking, can you substitute brown sugar for white sugar and vice versa? Beat in the eggs one at a time, then stir in the vanilla. But if you want to substitute brown sugar for white sugar, you're in luck; it works, and it's simple and straightforward. It is usually a bid coarser than our usual table/baking sugar. But your product might be a bit dry. Brown sugar is granulated white sugar with added molasses. Pros. You can easily swap erythritol with white sugar. A Web Experience brought to you by LEAFtv, Joy of Baking: Baking Ingredient Substitution Table, Better Homes and Gardens: How to Substitute Brown Sugar for White Sugar, Serious Eats: Cookie Science - The Real Differences Between Brown and White Sugars, 3 Easy Steps On How To Substitute Sparkling Water In Baking, How to Make Cookies Crack on Top When Baked, The Difference Between Strudel & Streusel. It tastes neutral. Source(s): https://shrinke.im/a9tNr. Other sugars, such as honey, brown faster and make much darker cakes. Beat in the flour mixture alternately with the … When substituting brown sugar for white sugar, be mindful if you are measuring by volume. There is no need to alter any other ingredients in the recipe. If I think it will suit the flavor, I do it all the time. In some cases, it enhances it, as with the warm, fall flavors of gingerbread, pumpkin, apple, chai, cinnamon, nutmeg and clove. Sort of, is the quick answer. Sir in the chopped pecans. No way. Determine whether raw sugar, white granulated sugar or unsulfured light molasses are in your pantry to use as the substitute ingredient for the brown sugar. You may need to bake it a little longer, but not too much longer. If you have molasses on hand, our Test Kitchen suggests this alternative: For 1 cup brown sugar, use 1 cup granulated sugar plus 2 Tbsp. 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