Can You Use Brown Sugar In Place Of White Sugar
Camila Farah
Some baked goods might be fine while others might not spread or rise correctly if you use white sugar as a substitute.
The brown sugar also add to the golden brown color this is why it is preferred in many apple desserts. When brown sugar is replaced with white sugar you may end up with a slightly crispier result. White sugar does not have the same ph as brown sugar which can lead to uncertain results. You can make brown sugar from white sugar if you don t have brown sugar on hand.
Still this isn t necessarily a bad thing. As explained on cook s country paywall. If you have molasses on hand our test kitchen suggests this alternative. In a pinch white sugar in an equal amount will work fine as a brown sugar replacement.
However the pioneer woman claims that it s still possible to make a swap. So if your recipe calls for 1 cup white sugar swap 1 cup brown sugar. 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 the molasses flavor comes through.
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Brown sugar is sugar that has been sprayed with molasses so it is generally a richer flavour. But essentially they are the same. In most baking recipes you can substitute brown sugar for white sugar in a one to one ratio. If you really want brown sugar and all you have on hand is white granulated sugar you can make it at home as long as you have molasses writes award winning blogger and home cook deb perelman in the smitten kitchen cookbook you can make your own brown sugar by mixing 1 cup of granulated sugar with 11 2 tablespoons molasses for light brown sugar or 1 4 cup molasses for dark brown sugar and measuring what you need from this mixture perelman says.
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. In the test kitchen we ve found that pulsing 1 cup of granulated sugar in the food processor with 1 tablespoon of molasses makes a fine substitute for light brown sugar. Follow the recipe if you can but if you need to substitute one for the other you can do so with equal amounts. 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.
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