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.
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.
Although they can sometimes be used interchangeably, doing so can affect the color, flavor or texture of the final product with the dish. The molasses contained in brown sugar retains moisture, so when used it results in softer but denser baked goods.
The molasses content of brown sugar leads to baked goods that are softer and moister. You can still swap them, but you'll need to use less brown sugar in a recipe that calls for white. Brown sugar will add a caramel-ish hint to your baked good and darken its color.
Moisture Master: Brown sugar has more moisture than white sugar, thanks to the molasses content. This extra moisture contributes to a soft and chewy texture in cookies and muffins.
Combining white sugar with molasses may be a better brown sugar substitute, but if you don't have molasses, other liquid sweeteners like honey, maple syrup, or agave nectar will work as well. You should mix a tablespoon or two of the liquid sweetener into a scant 1 cup of white sugar to replace a cup of brown sugar.
(You know those raw sugar packets found in coffee shops? Yes, that's turbinado sugar.) It has a much larger grain than light brown or dark brown sugar and is drier than both. Don't substitute turbinado for light or dark brown sugar—that large grain size could throw off your recipe.
You can opt for coconut sugar, honey, maple syrup, and agave nectar, which are some good and healthy options. Another good option is shakkar, an unprocessed sugar rich in nutrients like zinc, iron, potassium, and magnesium. You can also use jaggery to sweeten up your desserts and beverages.
Their main differences are their taste and color. Brown sugar contains slightly more minerals and marginally fewer calories than white sugar. However, the nutritional differences between the two are insignificant.
Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture. Because acidic molasses reacts with baking soda, using dark brown sugar in place of light might cause a higher rise and/or a wider spread.
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.
When pastry chefs and experienced bakers craft their finest creations, they turn to C&H® Baker's Sugar. It's made especially for baking. Unlike white granulated sugar, the grain size is much finer. So it mixes, blends and melts more evenly, making it ideal for cakes, cookies, pastries, brownies, frostings and glazes.
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.
If brown sugar is used instead of granulated white sugar the result will be more flavourful and moister, but the browning temperature will be lower. Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.
Brown sugar adds a rich, sweet, and nutty flavor to baked goods, desserts (and even some savory dishes, too). Molasses is the key element that distinguishes brown sugar from granulated sugar, and it's this ingredient that makes brown sugar shine in banana bread, gingerbread cookies, and scores of other recipes.
Benefits of brown sugar replacements include: Eating fewer calories. Some sweeteners used to replace brown sugar in recipes save you calories. You don't have to give up flavor to make healthier choices in your recipe.
Over time, even in an airtight container, brown sugar can harden and/or start to turn white (as the sugar dries, some of the molasses separates. Creating a humid environment will allow the brown sugar to rehydrate to become pliable and brown. TECHNIQUE: 1.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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