Can I Use Regular Sugar Instead of Brown Sugar
You're telling everyone at piece of work about the new brown sugar pound block recipe y'all discovered — best e'er! — and promise to bake it tonight and bring it in tomorrow. Just y'all go to make the cake and whoops! No dark-brown sugar. DRAT (or words to that effect). "What can I substitute for brown sugar?"
We've all been there, right? Super-enthused, ready to bake — and missing one everyday basic ingredient. Butter. Milk. Brown sugar.
Don't despair. Thankfully, at least in the instance of brown sugar, there are many ways to get around this irritating puzzler (likewise making an emergency trip to the supermarket).
In gild to cull a good substitute for this cardinal ingredient, we first need to sympathise what it is.
What is brown sugar?
Dorsum in the day, brown sugar was carbohydrate pikestaff juice that was partially evaporated, then run through a centrifuge to remove some (just not all) of the natural molasses that gives information technology its color. Once the brownish sugar had been "harvested," the remaining saccharide was further processed to go white granulated carbohydrate.
Today, the light brown and dark brown sugar you lot commonly buy is white granulated saccharide with molasses added back in — up to 10% molasses, past weight.
Can I substitute low-cal brown sugar for dark brown saccharide, and vice versa?
Yes. The but difference will be in color and taste. Merely to state the obvious, light dark-brown sugar makes broiled goods with lighter color and milder flavour; dark brown, darker colored baked appurtenances with more assertive (but still very mild) molasses flavour.
Structurally, the 2 sugars function the aforementioned. I might argue that night brown sugar, with its greater percentage of added molasses (and thus liquid) might make cookies spread more; only if that happens, it's so minimal that you or I typically wouldn't observe the difference between cookies made with light or dark brown sugar.
What if I don't take either light or night dark-brown carbohydrate?
If yous have molasses and granulated white sugar, you can make your own substitute. For every loving cup of chocolate-brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and two teaspoons (14g) molasses for light brown sugar; or ane cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for nighttime dark-brown carbohydrate. There's no need to mix the molasses into the carbohydrate; simply add both to your recipe at the same time.
Notation that brown carbohydrate (213g per cup) weighs slightly more than than white saccharide, but don't worry about that. Once you add the molasses, the weight of your DIY brown sugar will exist very close to the weight of "existent" brown sugar, and your recipe won't need any farther adjustments.
In a compression you may exist able to substitute white granulated saccharide for brown sugar, simply to practise and so is to tempt the culinary gods.
Can I simply swap white sugar for dark-brown sugar?
Besides calculation wonderful flavor and colour to baked goods, chocolate-brown carbohydrate is acidic and lowers pH — which is why yous'll ofttimes find recipes with brown saccharide relying on blistering soda for their leavening. Low pH brown sugar + high pH baking soda = the reaction of leavening.
If you use white sugar in place of brownish, your cookies may spread less (or more than, depending on the other ingredients in the recipe). Cake and muffins may not rise besides; or they may rising just fine, depending on their mixing technique (stir-together or creaming). In brusk, using white granulated sugar in place of dark-brown saccharide volition produce unpredictable results; sometimes the bandy works just fine, sometimes not so well.
Want to sweeten your odds for success?
In recipes calling for blistering powder (no baking soda), and where the amount of brown sugar is less than that of white sugar, you lot can probably get away with the substitution.
Take our Cinnamon-Streusel Coffeecake, for example. The cake itself calls for i ane/2 cups (298g) granulated carbohydrate and 1/3 loving cup (71g) chocolate-brown sugar; it likewise uses blistering powder equally leavening. The small proportion of brown sugar has no touch on on the cake's structure, thus allowing you to substitute granulated sugar.
The block's filling calls for a cup of brownish carbohydrate, plus cinnamon and cocoa pulverisation; no granulated carbohydrate at all. Substituting white sugar here is OK construction-wise (filling doesn't really accept whatsoever structure); only you'll lose the wonderful caramelized season of brown sugar, and the coffeecake volition be that much the poorer for its absence. After all, at some bespeak you lot practise have to pay the piper.
Can I substitute a more natural dark-brown sugar?
Peruse the sugar shelves at your supermarket; you'll encounter the familiar light and dark brownish sugars, but effectually the periphery you might also spot packages labeled Sugar in the Raw, turbinado sugar, or perhaps even Demerara or muscovado sugar. These "natural" dark-brown sugars, ranging in color from light hazelnut to deep-dark mahogany, are manufactured by centrifuging partially evaporated sugar cane juice, rather than adding molasses to white granulated carbohydrate.
Unfortunately, the grain size of these sugars tin can vary a lot from manufacturer to manufacturer, which tin can make a difference in your baking. Well-nigh are packaged in a bag with a window, allowing you to cheque grain size. Then long as the turbinado saccharide you lot choose is fine-grained (like granulated saccharide) substitution shouldn't exist a problem.
If the sugar is larger-grained (akin to coarse white sparkling carbohydrate or sanding sugar), it may be unreliable for baking and is all-time used for decorating and garnishing. For instance, I've found the turbinado sugar I typically use to sweeten my cup of tea works well when substituted for brown carbohydrate in block, only does brand driblet cookies (similar the Buttersnaps pictured above) spread more.
What virtually one of the natural dark-brown sugar alternatives?
We haven't tested the brown sugar replacements from Swerve or Truvia, the ii brands that earn "natural" status. Simply our experiments with their granulated sugar replacements didn't become well; for the details, see Sugar alternatives for blistering.
What to substitute for brown sugar: the final word
What practise you lot do if you're all ready to bake just y'all don't have the specific chocolate-brown sugar called for in your recipe? Hither are your most reliable choices, in descending order:
- Light brown and dark brown sugar can be substituted for one some other; the flavour and color of your baked appurtenances volition change slightly.
- Combine white granulated sugar with molasses to make a brown sugar equivalent.
- Use a "raw" sugar; for best results, cull the one whose grain size is nigh equivalent to that of white granulated sugar.
- In sure cases (see above), substitute white granulated carbohydrate for chocolate-brown sugar; you'll lose chocolate-brown carbohydrate's flavor and color, and may end upwardly with textural issues also.
At the end of the day, your all-time bet is to never run out of brown sugar! But if you do find yourself lacking this key ingredient, now y'all know how to cope.
No matter your baking claiming, nosotros're hither for you. Phone call, chat with, or email one of our knowledgeable (and patient!) Baker's Hotline specialists — we'll get you through any crunch.
Source: https://www.kingarthurbaking.com/blog/2020/03/04/what-can-i-substitute-for-brown-sugar
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