Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. I would substitute by weight rather than volume. 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). The darker the brown sugar, the more the molasses flavor comes through. For instance, brown sugar is acidic, and white sugar is neutral. When baking, can you substitute brown sugar for white sugar and vice versa? Brown sugar has the tendency to lump and become hard. It is usually a bid coarser than our usual table/baking sugar. 0 0. jewett. However, you can also omit the molasses, if necessary. Cooking is a lot more flexible, usually affording plenty of leeway when it comes to measuring and swapping ingredients. Other substitution options include sucanat, date sugar and powdered sugar. Eric Mohrman is a food and drink, lifestyle, and travel writer. His stories on food and beverage topics have appeared in numerous print and web publications, including Visit Florida, Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and others. Sucanat, Turbinado and Demara sugars –are very similiar and made by heating sugar cane juice, then spinning it in a centrifuge to extract moisture and molasses for large, golden crystals. But your product might be a bit dry. Lv 4. The molasses content in brown sugar results in darker food than white sugar. As explained on Cook's Country (paywall):. Golden caster sugar: loosely packed and sandy in texture with a warm, golden colour, golden caster sugar is a fine sugar that is ideal for use in creamed sponge cakes. Just like brown sugar, it is moist and can be used as a substitute for brown sugar in recipes. Erythritol is a sugar alcohol with fewer calories than table sugar. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. In some cases, it enhances it, as with the warm, fall flavors of gingerbread, pumpkin, apple, chai, cinnamon, nutmeg and clove. To complicate things even more, these are just examples of a single role that sugar plays, but it usually plays multiple roles in baking. You can easily swap erythritol with white sugar. But if you want to substitute brown sugar for white sugar, you're in luck; it works, and it's simple and straightforward. Stir together and use according to your recipe. If you have molasses on hand, our Test Kitchen suggests this alternative: For 1 cup brown sugar, use 1 cup granulated sugar plus 2 Tbsp. It tastes neutral. Different types of sugar Brown sugars. Other Sugars. For example, the darkening stands out more in normally pale sugar cookies than in a deep brown pumpkin spice loaf. Brown sugar is granulated white sugar with added molasses. It is simply less refined than white sugar and has much larger crystals, but it can still be used in cakes. 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. Both kinds can stand in for granulated sugar in baking — just be prepared for a different texture in the results, depending on how the sugar reacts with the other ingredients. Pamela Follett/Demand Media Determine whether raw sugar, white granulated sugar or unsulfured light molasses are in your pantry to use as the substitute ingredient for the brown sugar. When you substitute brown sugar for white sugar, the most significant effects – and the hardest to predict – are usually related to certain characteristics. The golden-brown colour of many cakes owes much to white and brown sugar caramelising as it cooks. 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. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). What's the recipe? True muscovado sugar can only come from a sugar refinery. Syrups, artificial sweeteners and honey can stand in for the white stuff. The dense, compacted consistency of brown sugar doesn't create nearly as many air pockets during creaming, giving you a denser finished product. For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. But brown sugar has a higher moisture content that causes it to clump and sit in lumps. You may need to bake it a little longer, but not too much longer. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. The cake recipe you refer to calls for dark brown sugar. 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