Can You Substitute Sugar For Brown Sugar
Olivia Luz
The only potential difference will be the strength of brown sugar flavor and color in the finished product but it should be pretty minimal.
If a recipe calls for 1 tablespoon of granulated white sugar substitute 1 tablespoon of brown sugar. Still because raw sugar crystals are very coarse they don t always mix into batters and. At the end of the day your best bet is to never run out of brown sugar. You can make your homemade sugar free brown sugar substitute as needed or you can make a large batch to store for later.
You can substitute light brown sugar for dark brown sugar and vice versa. Try a test batch before making the entire recipe. For 1 cup brown sugar use 1 cup granulated sugar plus 2 tbsp. With most recipes you can reduce the sugar by at least one third without changing the taste and texture.
But if you don t have light or dark brown sugar it s time to get creative. In a pinch white sugar in an equal amount will work fine as a brown sugar replacement. The brown sugar to white sugar conversion is easy because the measurements remain the same. You don t even have to mix them together first.
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Summary raw sugars like demerara or turbinado can be substituted for brown sugar in equal proportions. In certain cases see above substitute white granulated sugar for brown sugar. Just like you would store your regular brown sugar this sugar free substitute can be stored in an air tight container or a freezer bag. A brown sugar substitute for people with diabetes is comparatively healthier than normal white sugar as it serves fewer calories and carbs but in terms of vitamins and nutrients both of the sugars are the same.
For every cup of dark brown sugar in your recipe you can add 2 3 cup white and 1 3 cup light brown sugar to make it sweeter. You ll lose brown sugar s flavor and color and may end up with textural issues as well. For example if you don t have dark brown sugar and your recipe specifies dark brown sugar as the main ingredient you can add light brown sugar and white sugar to make it as sweet as the dark one. Even the most math challenged of bakers should be able to handle it.
Stir together and use according to your recipe.
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