ANSWERS: 3
  • <h4 class="dechead">On One Hand: Substituting Sometimes Works

    Granulated sugar and brown sugar are nutritionally equal; brown sugar contains more molasses than white sugar, which slightly changes its taste and texture. You can often substitute equal amounts of lightly packed brown sugar for granulated sugar in baked goods like breads, cookies and some cakes.

    On the Other: Substitutions Can Affect Baked Goods

    Since the type of sugar may affect the texture and volume of baked goods, substituting brown sugar for granulated sugar may affect the final product. Using brown sugar instead of granulated sugar will reduce the volume of your baked goods and may change the flavor. Don't substitute brown sugar in white cakes, sponge cakes, or any other fancy dessert in which texture is very important. Sugar is more than a sweetener; it also contributes moisture, texture and tenderness to the end product.

    Bottom Line

    Consider what you are baking and why you are considering the substitution. If you're making thick, hearty breads or cookies, brown sugar will probably work; substituting brown sugar could, however, ruin delicately textured desserts. If you don't have enough granulated sugar on hand, consider reducing the amount of sugar you are using in a recipe, or use other sweeteners like honey or maple syrup.

    Source:

    All Recipes: Baking With Sugar and Sugar Substitutes

    C&H Cane Sugar: FAQ

    The Cook's Thesaurus: Sugar

  • Not really. But it depends on the dish
  • sure, you can do whatever you want

Copyright 2020, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy