Brown sugar is thicker, often moister than granulated sugar, but it also has a more caramel-y flavor that could change the end flavor of your product. Many commercial brands of powdered sugar also include cornstarch to keep it from clumping, so it can make sauces or glazes thicker than if you used white sugar, but according to Betty Crocker, you can substitute it for white sugar in baked goods with no problem. Dark brown sugar. 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. The cake delivers a cartful of moist, carrot-ty goodness with that creamy cream cheese topping we crave. Light brown sugar works as a substitute in some cakes, though you should not use it in white or sponge cakes. Brown sugar used instead of white in shortbread or sugar cookies may also alter the white color to give the dough a more brownish cast. It also plays important roles in chemical reactions that occur during baking, and white sugar and brown sugar can interact with other ingredients differently. I agree with the other comments, you certainly can substitute one to one, but I don't think it wold be a good choice. The addition of molasses gives the sugar a dark color and rich, caramel-like flavor. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Different brands have varying amounts of molasses, and there's light and dark brown sugar; the former has less molasses, the latter has more. Some recipes call for brown sugar, rather than white sugar, and rely on its distinctive taste for part of their flavor. While there are many types, brown and white sugar are among the most popular varieties. Granulated white sugar is a dry, freely flowing grain that naturally fills the space into which it's poured. Different Types of Molasses and Which to Use There are different methods for creating molasses and each will result in a slightly different tasting product with various nutritional differences. Whether this is good, bad or indifferent depends on your tastebuds. In this recipe, the sugars are actually separated, with granulated sugar in the rich cream cheese swirl and brown sugar sweetening the moist chocolate brownie layer beneath. This ice cream is You can! The dark variety contains about 6.5% molasses by weight, while the light contains roughly It makes me wonder if you are under the mistaken impression that brown sugar is less refined than white. Brown sugar and white sugar both increase the blood sugar levels as they score 65 on the Glycemic Index. (You can also use them in this crustless pumpkin pie recipe. A tablespoon less should be plenty. White granulated sugar and maple syrup. Both brown and white sugars play with Granny Smith apples and all the other fun packed within the tube pan in this simple, but sweet and moist cake. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. The darker the brown sugar, the more molasses it contains. Brown sugar is granulated white sugar with added molasses. You may need to adjust cooking temperatures and time. In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. If the recipe calls for two different types of sugar, such as white sugar and packed brown sugar, use the combined total Baking, however, involves a bunch of chemical reactions that depend on the right quantities of the right compounds interacting in the right ways. Substitute equal amounts of white for the brown sugar in your recipe. For example, cookies made with brown sugar are softer Brown sugar makes baked goods more moist than white sugar because of the molasses content, says Pichet Ong, pastry chef and author of “The Sweet Spot: Asian Inspired Desserts.” 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. You may unsubscribe at any time. Honey can be substituted for white sugar when the flavor is meant to be more delicate instead of robust. Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. How to Substitute Date Sugar for Regular Sugar in Baking 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. You can use the same amount of light brown sugar that your recipe requires for white sugar. Use an equal amount of firmly packed light brown sugar as white sugar in the recipe. Brown sugar gets its rich flavor, as well as its deep color, from molasses. Brown sugar also contains slightly fewer calories than white sugar, yet the difference is minimal. The darker the brown sugar, the more it darkens the food it goes into. Raw sugar refers to sugar that has undergone only minimal processing, which means that it still has some of its natural molasses.Raw sugar can refer to different sugar types including muscovado sugar, but most often used to refer to the golden brown product sometimes sold under the brand name Sugar in the Raw.The best substitute for it will differ depending on the application. To complicate things even more, these are just examples of a single role that sugar plays, but it usually plays multiple roles in baking. Brown sugar is just granulated white sugar with the molasses added to it. Combine 1 cup of white sugar with 2 tbsp. It is usually a bid coarser than our usual table/baking sugar. First, since brown sugar contains more moisture, you may need to slightly decrease the amount of wet ingredients in your However, White sugar is made from either sugar cane or beets and is refined to get rid of impurities, writes Joanne Chang, pastry chef and co-owner of Flour Bakery + Café in Boston and Cambridge, Massachusetts, in her cookbook, “Baking with Less Sugar.”. He says you can also use a combo like many cookie recipes do. In a separate bowl, combine flour, baking soda, and cinnamon. (See more substitutes for white sugar if you’re out of both granulated and powdered. Cooking is a lot more flexible, usually affording plenty of leeway when it comes to measuring and swapping ingredients. If you have any other ideas besides the three things I listed, please, do share. Regardless, we feel that these are the best alternatives to substitute for brown sugar in a pinch. Natural sweeteners are a better replacement for refined sugar you can think of. These berrylicious muffins have a little nutrition squished inside, tasty nutrition that is: blueberrries, for starters, almonds, and whole wheat flour. This results in the softer and more moist commercial brown sugar most people think of when they imagine the brown sugar on their kitchen shelves, as it’s much more commonly found in grocery stores and called for in baking recipes. Buy Cook's Science today: http://amzn.to/212U0nCThe Science of Good Cooking: http://amzn.to/1O8oGw7Watch Test Cook Dan Souza illustrate Concept #48, " Sugar … The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. Therefore cookies made with brown sugar “will absorb moisture from the atmosphere and soften on standing.” (So it’s key in chewy chocolate chip cookies, for instance.). Substitute 1 cup white sugar and 2 teaspoons molasses for every cup of light brown sugar the recipe calls for. White sugar cubes. Get our Cream Cheese Swirl Brownie recipe. Sugar is a natural ingredient that has been part of the human diet for thousands of years. ), Related Reading: A Guide to Types of Sugar. I might have it on hand. Brown sugar also contains molasses and water and has a slightly lower calorific value than white sugar. Can you replace white sugar for brown sugar? Brown sugar used instead of white in shortbread or sugar cookies may also alter the white color to give the dough a more brownish cast. When using a brown sugar substitute, know that all sweeteners (white sugar, brown sugar, honey, molasses) are not interchangeable in relation to weight and portions. There's one caveat here, though. Substituting turbinado or Demerara (the “natural” brown sugars usually sold as “raw sugar”) doesn’t work so well, says Ong. Header image courtesy of Michelle Patrick / EyeEm / Getty Images. Speaking of cookies, in her book “BakeWise,” Shirley Corriher notes that white sugar used in high proportions “makes a very crisp cookie that stays crisp,” while brown sugar is more “hygroscopic,” meaning it draws in water more easily from the air. 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. Even the most math-challenged of bakers should be able to handle it. I routinely do it, even when I have both on hand, when making pecan pie. Chocolate and peanut butter go together like white and brown sugar in these gooey cookies. 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). Some baked goods might be fine while others might not spread or rise correctly if you use white sugar as a substitute. If you do wish to substitute brown sugar for white sugar while baking, there are a few things to consider. 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. 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. For example, the golden type of brown sugar has much less molasses than the darker varieties. Fortunately, you can use healthy white sugar substitutes in baking and cooking. If a recipe uses baking soda, brown sugar interacts with it to produce carbon dioxide, causing baked goods to puff and soften. Brown sugar has more moisture than white sugar. Related Reading: The Best Baking Books to Sweeten Your Shelves. That's wh That's wh If you're on a sugar-free or reduced sugar diet, you know how difficult it can be to find the right sugar substitute for … If simple sounds better but you have no brown sugar, you can easily substitute white for borwn with the addition of molasses. Brown Swerve is sugar free brown sugar that tastes like brown sugar! In a pinch: Dark brown sugar + white sugar You can make an effective substitute for light brown sugar by combining dark brown sugar with refined white sugar. You can mix these ingredients together with a wooden spoon, in your KitchenAid mixer , or food processor. Expert Insight. When granulated white sugar is heated it browns to a toffee-like color and takes on a similar flavor. A teaspoon (about 4 grams) of granulated (white) sugar has 16 calories in it, while the same amount of brown sugar has 11. 2. Also, many sugar manufacturers just add molasses to refined white sugar and package it as brown sugar. If you are making a fudge that you have to boil and bring to proper temperature it will not matter as the excess moisture will boil off. Substituting brown sugar for white sugar can be ideal in yellow rather that white cakes. If you are making a fudge that you have to boil and bring to proper temperature it will not matter as the excess moisture will boil off. Try our Easy Carrot Cake with Cream Cheese Frosting recipe. Without getting all sciencey, sugar isn't just for making stuff deliciously sweet. If you have a bottle of the real stuff at home, use it in place of molasses. Brown Sugar Ice Cream is a delicious and creamy treat with an extra special flavor. However, I caution a 1:1 substitution in certain other baked goods because brown sugar has a higher water content, which could affect other recipes … They're less processed than brown sugar, but still contain some of their natural molasses. Coconut sugar is the Paleo sweetener that best mimics the texture and flavor of brown or cane sugar. The molasses content in brown sugar results in darker food than white sugar. ), Related Reading: 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread. That’s fine too. But he likes layer cakes to be more dry and aerated, so he sticks to white. But remember, when making a brown sugar substitute be sure to measure accurately for best results. 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. Fun fact: Powered sugar or confectioner’s sugar is just regular white sugar that has been pulverized to a fine, fluffy texture (so if you need powdered sugar and only have white granulated sugar at home, simply blitz it in the food processor or blender until it turns into the powdered stuff). 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. Use the measurement of volume, such as cups rather than ounces. For example, in recipes that call for creaming butter with sugar, the effects are reversed. In those recipes, substitute golden or amber agave -- which has a pleasantly mild caramel flavor -- instead of pale nectar. While dark brown sugar may contain too much of the molasses flavor or have too dark a color for some recipes, cutting it with an equal amount of refined white sugar … It is often harder to dissolve, though you can find it more refined nowadays, making it easier to use. Powdered sugar , also known as confectioner's sugar , is among the most challenging ingredients to replace because the sugar-free options are either granulated or brown sugar. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. Substitute the plain white stuff for that brown sugar, and everything changes. White sugar does not have the same pH as brown sugar, which can lead to uncertain results. If you are making the kind with the evaporated milk and marshmallows then you need to … Can I substitute light or dark brown sugar instead of white sugar in making fruitcake? To make dark brown sugar, for every cup of white sugar, add in 1/4 cup of molasses. You will typically find two varieties of brown sugar: dark and light. The dark variety contains about 6.5% molasses by weight, while the light contains roughly 3.5%. When measuring it, pack it down into the cup or spoon so it actually fills the entire space. It has a sweet, butterscotch-like flavor that’s more nuanced than brown sugar, although it shares a similar appearance. But if, for example, you're hankering for thin, crisp cookies, the swap could produce plump, soft ones or vice versa. I can attest that the flavor is much better. Stack Exchange Network Stack Exchange network consists of 176 Q&A communities including Stack Overflow , the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. White sugar is sweeter than brown sugar so they are not substitutes. -To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. The dense, compacted consistency of brown sugar doesn't create nearly as many air pockets during creaming, giving you a denser finished product. Best Brown Sugar Substitute For 1 cup brown sugar, substitute white sugar in an equal amount. Flavor: roasted, caramel, brown sugar What It Does : adds moisture and richer flavor than cane sugar; decrease other liquids in recipes by ¼ cup Use It to Make : candy, pudding, ice cream, marinades, glazes It's not a total loss, though, since white sugar excels at making cookies tender/crisp. Although the texture is similar to its refined counterparts, it excludes the bitter aftertaste and is great for all your baking purposes. Mix together brown sugar, eggs, vanilla, oil, and milk. Try our Almond-Whole Wheat Blueberry Muffin recipe. Roxanne Webber is a former editor at CHOW. Related Reading: 11 Ingredients That Will Take Your Baking to the Next Level. Remember, this is going to affect the chemical reaction which occurs during baking. White sugar comes in a number of different granule sizes, but most recipes call for granulated white sugar which features medium-sized granules. Always store your brown sugar in a sealed plastic bag or airtight container and if you ever find that it has turned into a brick, check out our list of easy ways to soften it in no time. Baking recipes mostly call for powdered/confectioners’ sugar, or brown sugar. There's one caveat here, though. Sugar is sugar. Almond-Whole … But remember too that brown sugar in a recipe also contributes color as well as sweetness and moisture, so here is where you can consider using … 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 … It requires both white granulated sugar and brown sugar. 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. Would be to substitute one for one, bad or indifferent depends on your tastebuds topping we crave: Guide... He sticks to white they score 65 on the Glycemic Index on this. And more, sent twice a week receive a commission the recipe calls for 1 cup regular white,. On the Glycemic Index and is great for all your baking purposes in darker food than white sugar among... 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But I do n't need to do a little advance prep first way granulated or.