You're ready to whip up a batch of cookie dough, cake, or brownies, and you're rounding up all of the ingredients to measure, mix, and bake, only to realize you're out of granulated sugar. Use the Test Kitchen tips below about how to substitute brown sugar for white sugar, and add white sugar to your list for your next grocery shop instead of running to the store mid-bake.
The answer isn't a simple yes or no (apologies!), but more of a "yes, but"…
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
These color, flavor, and texture alterations come from how brown sugar is made. Brown sugar is white sugar with molasses mixed in, as much as 10 percent by weight, depending on the manufacturer. That molasses might make the texture more moist, so it may be helpful to slightly decrease the amount of wet ingredients (like milk or water) in your recipe or slightly increase the dry ingredients (such as flour, cocoa powder, or oats). You'll also probably notice a hint of caramel or butterscotch flavor.
Brown sugar generally works much better in quick breads than light and airy cakes—we're looking at you, angel food—since these take advantage of the more delicate texture of the white sugar. Substituting brown sugar for white sugar will be a win if you prefer softer and chewier cookies over crispier ones since the molasses lends that extra moistness.
Can You Substitute Light Brown Sugar for Dark Brown Sugar?
So now that you know you can, in most cases, substitute brown sugar for white sugar without causing a total baking fail, you might wonder if you can swap light brown sugar for dark brown sugar and vice versa.
That's an easy yes. Dark brown sugar offers a more robust molasses flavor, while light brown sugar has a milder flavor, but structurally, the two sugars will work the same. The difference in the amount of molasses is so minimal that no one will likely notice the difference.
Now that you know you can substitute brown sugar for white sugar in most baking recipes, you can get back to baking. Ready, set, preheat that oven!
Baking and cooking both take skill and experience, but when baking, following a recipe usually needs to be more precise than when making a Bolognese sauce or taco Tuesday feast. Measurements of ingredients like baking soda (not baking flour!) must be done carefully to ensure the right texture and flavor, and room-temperature butter (not margarine!) will mix up very differently from still-cold butter.
The right equipment is also crucial to successful baking. You may not think a cooling rack matters, but cookies won't crisp up properly if left to cool on a baking sheet. Another helpful tool not everyone uses is parchment paper, which makes clean-up much easier.
Whether you've baked hundreds of cookies and dozens of multiple-layer cakes or are just getting started creating breads, brownies, and other treats, our list of terms and definitions used in recipes is a great reference guide.
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.
Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.
The molasses contained in brown sugar retains moisture, so when used it results in softer but denser baked goods. For example, cookies made with brown sugar will be more moist and dense, while cookies made with white sugar will expand more, allowing more air into the dough and resulting in a more spongy texture.
White sugar is produced through a purifying process that removes a brown syrup called molasses. On the other hand, brown sugar either undergoes less processing to retain its molasses content or is produced by mixing white sugar with molasses.
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.
Molasses is hygroscopic, meaning that it likes to hang on to moisture. As a result, baked goods made with brown sugar end up moister, heavier, and chewier, while those made with white sugar end up lighter and crisper (read up a bit more on the science in this article about the best chocolate chip cookies).
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
Brown sugar is an integral part of cinnamon rolls. Rich and sweet brown sugar mixed with cinnamon and butter creates the decadent filling in these delicious pastries.
Our answer. Most rich fruit Christmas cakes use brown sugar in some form, as it it helps to retain moisture in the cake as well as adding a little extra flavour. Muscovado sugars are unrefined or less refined sugars and soft brown sugars are usually refined sugar with molasses added back in.
Sugar darkens as it caramelizes during baking. Brown sugar alternatives may be lighter in color. Brown sugar clumps and provides some bulk to baked goods.
Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result.
For people with diabetes, the use of brown sugar has no healthier effects than white sugar. Users should note that any added sugars should be limited as part of a healthy, well-rounded diet. Excess sugar intake is strongly linked to the risk of heart disease, type 2 diabetes, obesity, and fatty liver disease.
Prevents Low Blood Sugar Levels- Brown sugar provides quick energy like any other sugar. It can raise blood glucose levels and helps to prevent low blood sugar (hypoglycemia). Good for digestion: Brown sugar is also suitable for digestion, as molasses promotes a healthy digestive system and bowel movements.
Substitutions: Mirin - Substitute with sake or white wine with 1 teaspoon of sugar since mirin is slightly sweet. Soy sauce - For a gluten free version, substitute with tamari or liquid aminos. Sugar - Substitute with honey, brown sugar, or agave.
From a nutrition perspective, there's no advantage to using white sugar over brown sugar or vice versa, the Sugar Association says: "Nutritionally speaking, all natural sugars have relatively comparable nutritional value with approximately 15 calories per teaspoon (4.2 g)."
Brown sugar essentially does not go bad (unless contaminants have gotten mixed in), making it ideal for buying in bulk if you do a lot of baking. Hardened sugar isn't bad. It's just in need of moisture. However, brown sugar will perform best if used within two years of purchase.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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