However, it can change some characteristics of the finished product. But your product might be a bit dry. Beat in the flour mixture alternately with the … Pour batter into prepared pan. There's one caveat here, though. I would recommend measuring by volume rather than weight (be sure to pack the brown sugar tightly) since the moisture makes brown sugar heavier. Brown sugar is sugar that has been sprayed with molasses, so it is generally a richer flavour. Using brown sugar instead of white sugar won't affect the sweetness of the finished product, but it does alter the taste a bit. The darker the brown sugar, the more it darkens the food it goes into. Sucanat, Turbinado and Demara sugars –are very similiar and made by heating sugar cane juice, then spinning it in a centrifuge to extract moisture and molasses for large, golden crystals. But that doesn't mean brown sugar necessarily makes all foods softer and fluffier. You can make brown sugar from white sugar if you don't have brown sugar on hand. The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. If you have molasses and granulated white sugar, you can make your own substitute. 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. Brown sugar packs down a lot and you may end up using more (by mass) sugar than you intended. But in other recipes (more robust cakes and bakes) you can substitute different sugars in pretty easily. You may need to bake it a little longer, but not too much longer. Brown sugar has the tendency to lump and become hard. First, you need to determine how much white sugar the original recipe needs. When using a sugar substitute, you might have to alter your baking methods and amounts of other ingredients, and even with these adjustments, a sugar-less cake will have a different texture and flavor. Eric Mohrman is a food and drink, lifestyle, and travel writer. Even the most math-challenged of bakers should be able to handle it. He spent 10 years working front- and back-of-house in a few casual and upscale restaurants, adding professional experience to his love of eating and cooking. 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. 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. Lv 4. Q: What can I use as a substitute … But brown sugar has a higher moisture content that causes it to clump and sit in lumps. 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. Sometimes, for extra depth, I'll switch it out in my butter cake. Powered sugar by the way, is too light for cheesecake. It tastes neutral. It is usually a bid coarser than our usual table/baking sugar. Sir in the chopped pecans. It's more or less noticeable depending on what you're making. What's the recipe? But if you want to substitute brown sugar for white sugar, you're in luck; it works, and it's simple and straightforward. I'd bet you don't have molasses in your pantry. Opting for a brown sugar alternative affects the appearance and flavor of the finished product. Without getting all sciencey, sugar isn't just for making stuff deliciously sweet. When using date sugar as a substitute for regular white or brown sugar, a good rule thumb is to use 2/3 to 1 cup of date sugar for every cup of regular sugar … You can use the same amount of light brown sugar that your recipe requires for white sugar. When measuring it, pack it down into the cup or spoon so it actually fills the entire space. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. For example, the darkening stands out more in normally pale sugar cookies than in a deep brown pumpkin spice loaf. But there is a difference between what brown sugar and white sugar will do to … For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. So, when baking, you can't just blindly substitute one ingredient in a recipe for another. Use an equal amount of firmly packed light brown sugar as white sugar in the recipe. Brown sugarcontains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same. If it calls for 2 cups of white sugar, substitute 2 cups of brown sugar. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. 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. Granulated white sugar is a dry, freely flowing grain that naturally fills the space into which it's poured. In some cases, it enhances it, as with the warm, fall flavors of gingerbread, pumpkin, apple, chai, cinnamon, nutmeg and clove. Molasses is hygroscopic which means it holds on to moisture and you … Baking cake and only have half of what need for white sugar. 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. So, when you trade brown sugar for white sugar, it's kind of a roll of the dice how it will alter the end product. Have tons brown though. Beat in the flour mixture alternately with the milk, mixing just until incorporated. If this is a problem, you may need to opt for another substitute. The darker the brown sugar, the more the molasses flavor comes through. 0 0. jewett. Erythritol is about 70% as sweet as sugar, so always use a little more compared to sugar (about 1.3 times more). You could likely use light brown sugar and have some success but dark brown sugar contains more molasses so the taste is different. Muscovado is raw sugar and looks a lot like regular brown sugar, but … Even the most math-challenged of bakers should be able to handle it. For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. Stir together and use according to your recipe. No way. Other Sugars. In baked goods, turbinado sugar can replace granulated white sugar using a 1:1 ratio. Different types of sugar Brown sugars. 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. I would substitute by weight rather than volume. The golden-brown colour of many cakes owes much to white and brown sugar caramelising as it cooks. Brown sugar is granulated white sugar with added molasses. 57 views. Remember, this is going to affect the chemical reaction which occurs during baking. To avoid this, store in a glass jar or plastic bag in a cool dry place. As explained on Cook's Country (paywall):. Lv 5. Raw sugar is darker in colour than white sugar, but is not brown sugar. Molasses adds color and texture to the white sugar, which makes it similar to brown sugar. molasses. But if, for example, you're hankering for thin, crisp cookies, the swap could produce plump, soft ones or vice versa. True muscovado sugar can only come from a sugar refinery. 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. You can make brown sugar at home by combining white sugar with molasses; you cannot make a true muscovado sugar at home. Cooking is a lot more flexible, usually affording plenty of leeway when it comes to measuring and swapping ingredients. The dense, compacted consistency of brown sugar doesn't create nearly as many air pockets during creaming, giving you a denser finished product. 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. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor. Your cake will be tasty. In these recipes, the loose grains of white sugar aerate the dough for softer, fluffier results. 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. I LOVE substituting brown sugar for white sugar in recipes. To complicate things even more, these are just examples of a single role that sugar plays, but it usually plays multiple roles in baking. Pros. He lives with his family in Orlando, Florida. This means you may have to adjust some of the other proportions in the recipe if you sub in brown sugar for white, like slightly decreasing the wet ingredients or upping the dry ones. Granulated white sugar is a dry, freely flowing grain that naturally f… 0 0. If it calls for 2 cups of white sugar, substitute 2 cups of brown sugar. ), but more of a “yes, but”… In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. Brown sugar will also add a hint of rich caramel flavor and affect the color. Don't panic – the substitution won't ruin anything. Can You Substitute Brown Sugar for White Sugar? For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar. It should work! Other sugars, such as honey, brown faster and make much darker cakes. 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. For instance, brown sugar is acidic, and white sugar is neutral. However, you can also omit the molasses, if necessary. 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). I LOVE substituting brown sugar for white sugar in recipes. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. If I think it will suit the flavor, I do it all the time. It’s the same as normal caster sugar, but it’s unrefined, so has more caramel flavours. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. If you want something healthy make carrot cake; you can use your brown sugar there. 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. So, the substitution won't yield the same thin, crispy cookies you had the last time you made the recipe with white sugar. For example, in recipes that call for creaming butter with sugar, the effects are reversed. All brown sugar consists of white sugar with a little molasses added. In baked goods, turbinado sugar can replace granulated white sugar using a 1:1 ratio. You may need to bake it a little longer, but not too much longer. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Molasses adds color and texture to the white sugar, which makes it similar to brown sugar. First, you need to determine how much white sugar the original recipe needs. AddieMom13. Other substitution options include sucanat, date sugar and powdered sugar. However, you can also omit the molasses, if necessary. 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. When baking, can you substitute brown sugar for white sugar and vice versa? Source(s): https://shrinke.im/a9tNr. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). The answer is not exactly a simple yes or no (apologies! Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. Brown sugar has had a bit of molasses added. You can easily swap erythritol with white sugar. You can use the same amount of light brown sugar that your recipe requires for white sugar. There is no need to alter any other ingredients in the recipe. Measure the same amount of turbinado sugar. If I think it will suit the flavor, I do it all the time. You may notice a slight texture difference, but it should be fine. When substituting brown sugar for white sugar, be mindful if you are measuring by volume. Beat in the eggs one at a time, then stir in the vanilla. Pamela Follett/Demand Media 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. For just one more common example, if a recipe uses softened or melted butter, the two types of sugar have different effects on gluten development during baking. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. The cake recipe you refer to calls for dark brown sugar. Alas, it will still be a fruitcake. It's not that simple, unfortunately. 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. The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. As you probably know, baking and cooking are very different processes. Sort of, is the quick answer. Brown sugar is sugar that has been sprayed with molasses, so it is generally a richer flavour. 4 years ago. Beat in the eggs one at a time, then stir in the vanilla. Different brands have varying amounts of molasses, and there's light and dark brown sugar; the former has less molasses, the latter has more. Yes, you can, but please note that itdoes not make them any healthier. Both kinds can stand in for granulated sugar in baking — just be prepared for a different texture in the results, depending on how the sugar reacts with the other ingredients. Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. Baking, however, involves a bunch of chemical reactions that depend on the right quantities of the right compounds interacting in the right ways. But again, while the substitution may affect characteristics that play to personal preference, it's still safe to use; it won't render the finished product inedible. There's one caveat here, though. PieceOfLayerCake May 3, 2017. Measure the same amount of turbinado sugar. 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. It is simply less refined than white sugar and has much larger crystals, but it can still be used in cakes. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. Erythritol is a sugar alcohol with fewer calories than table sugar. 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. When you substitute brown sugar for white sugar, the most significant effects – and the hardest to predict – are usually related to certain characteristics. Light brown sugar works as a substitute in some cakes, though you should not use it in white or sponge cakes. 10 years ago. If a recipe calls for light brown sugar and you’re out, mix 1 cup granulated sugar … And brown sugar is no healthier than other sugars. 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. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. The flavor might be a bit different but I bet it will be just as delicious. It also plays important roles in chemical reactions that occur during baking, and white sugar and brown sugar can interact with other ingredients differently. If a recipe uses baking soda, brown sugar interacts with it to produce carbon dioxide, causing baked goods to puff and soften. In a pinch, white sugar in an equal amount will work fine as a brown sugar replacement. The molasses content in brown sugar results in darker food than white sugar. The simplest method would be to substitute one for one. Golden caster sugar: loosely packed and sandy in texture with a warm, golden colour, golden caster sugar is a fine sugar that is ideal for use in creamed sponge cakes. Light brown sugar offers the least amount of molasses and therefore can serve as a replacement for white sugar with only a minor effect on flavor. Bear in mind that the small amount of molasses in light brown sugar can give a light brown hue to some paler foods. Syrups, artificial sweeteners and honey can stand in for the white stuff. Just like brown sugar, it is moist and can be used as a substitute for brown sugar in recipes. 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