what to use if you dont have brown sugar for cookies
You're telling anybody at work about the new brown sugar pound cake recipe you discovered — best ever! — and promise to bake it this evening and bring it in tomorrow. Only you lot go to brand the cake and whoops! No brown saccharide. DRAT (or words to that effect). "What tin can I substitute for chocolate-brown sugar?"
We've all been there, right? Super-enthused, ready to broil — and missing one everyday basic ingredient. Butter. Milk. Brownish carbohydrate.
Don't despair. Thankfully, at to the lowest degree in the case of brown sugar, there are many ways to get around this irritating conundrum (besides making an emergency trip to the supermarket).
In order to choose a adept substitute for this cardinal ingredient, we starting time need to sympathize what it is.
What is brownish saccharide?
Dorsum in the mean solar day, brown saccharide was sugar cane juice that was partially evaporated, so run through a centrifuge to remove some (but not all) of the natural molasses that gives it its colour. Once the brown sugar had been "harvested," the remaining sugar was further processed to go white granulated carbohydrate.
Today, the light chocolate-brown and night brown sugar you commonly buy is white granulated sugar with molasses added back in — upwards to 10% molasses, by weight.
Tin can I substitute calorie-free brown sugar for dark dark-brown sugar, and vice versa?
Yes. The but difference will be in color and gustatory modality. Just to state the obvious, calorie-free brown sugar makes baked goods with lighter color and milder flavor; night brown, darker colored baked goods with more assertive (simply still very mild) molasses flavor.
Structurally, the two sugars office the same. One might fence that nighttime brown carbohydrate, with its greater percentage of added molasses (and thus liquid) might make cookies spread more; but if that happens, it's and so minimal that y'all or I typically wouldn't observe the deviation between cookies made with light or nighttime brown carbohydrate.
What if I don't have either light or nighttime brown sugar?
If you have molasses and granulated white saccharide, you can brand your own substitute. For every cup of dark-brown sugar called for in your recipe, substitute 1 cup (198g) white granulated carbohydrate and 2 teaspoons (14g) molasses for light brown sugar; or one loving cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown saccharide. There's no need to mix the molasses into the sugar; simply add both to your recipe at the same time.
Note that brown carbohydrate (213g per cup) weighs slightly more than white sugar, but don't worry well-nigh that. Once y'all add the molasses, the weight of your DIY brown sugar will exist very close to the weight of "real" brown carbohydrate, and your recipe won't demand any further adjustments.
In a pinch you may exist able to substitute white granulated sugar for brown sugar, but to exercise and so is to tempt the culinary gods.
Tin I just swap white sugar for brown carbohydrate?
Too adding wonderful flavour and colour to baked goods, brown sugar is acidic and lowers pH — which is why you'll often find recipes with dark-brown sugar relying on blistering soda for their leavening. Depression pH brown saccharide + high pH baking soda = the reaction of leavening.
If you use white saccharide in place of brown, your cookies may spread less (or more, depending on the other ingredients in the recipe). Cake and muffins may non rise as well; or they may rise just fine, depending on their mixing technique (stir-together or creaming). In brusk, using white granulated sugar in identify of chocolate-brown carbohydrate will produce unpredictable results; sometimes the swap works just fine, sometimes not so well.
Want to sweeten your odds for success?
In recipes calling for baking powder (no baking soda), and where the amount of dark-brown saccharide is less than that of white carbohydrate, you lot can probably get abroad with the substitution.
Have our Cinnamon-Streusel Coffeecake, for instance. The cake itself calls for ane 1/2 cups (298g) granulated carbohydrate and 1/iii cup (71g) dark-brown saccharide; it likewise uses baking pulverization every bit leavening. The small proportion of brown saccharide has no impact on the cake's structure, thus allowing yous to substitute granulated carbohydrate.
The block's filling calls for a loving cup of dark-brown sugar, plus cinnamon and cocoa pulverization; no granulated sugar at all. Substituting white sugar here is OK construction-wise (filling doesn't really take any structure); but yous'll lose the wonderful caramelized flavor of chocolate-brown carbohydrate, and the coffeecake will exist that much the poorer for its absence. After all, at some betoken you exercise have to pay the piper.
Can I substitute a more natural brown saccharide?
Peruse the sugar shelves at your supermarket; you'll see the familiar light and night brown sugars, merely around the periphery you might as well spot packages labeled Sugar in the Raw, turbinado saccharide, or peradventure even Demerara or muscovado saccharide. These "natural" dark-brown sugars, ranging in color from light hazelnut to deep-dark mahogany, are manufactured by centrifuging partially evaporated sugar pikestaff juice, rather than adding molasses to white granulated sugar.
Unfortunately, the grain size of these sugars tin vary a lot from manufacturer to manufacturer, which can make a difference in your baking. About are packaged in a bag with a window, allowing you to check grain size. So long as the turbinado sugar you cull is fine-grained (like granulated sugar) substitution shouldn't be a trouble.
If the sugar is larger-grained (akin to coarse white sparkling saccharide or sanding sugar), it may be unreliable for blistering and is all-time used for decorating and garnishing. For instance, I've found the turbinado saccharide I typically use to sweeten my cup of tea works well when substituted for brown sugar in cake, only does make drop cookies (like the Buttersnaps pictured above) spread more.
What about one of the natural brown sugar alternatives?
We haven't tested the brown sugar replacements from Swerve or Truvia, the two brands that earn "natural" condition. Simply our experiments with their granulated carbohydrate replacements didn't become well; for the details, meet Sugar alternatives for baking.
What to substitute for brown sugar: the final word
What practise you practise if you're all gear up to bake but y'all don't have the specific brown sugar called for in your recipe? Here are your well-nigh reliable choices, in descending gild:
- Light brown and nighttime brown sugar can exist substituted for i another; the flavor and colour of your baked goods volition modify slightly.
- Combine white granulated sugar with molasses to brand a brown sugar equivalent.
- Utilize a "raw" carbohydrate; for best results, choose the 1 whose grain size is nearly equivalent to that of white granulated sugar.
- In certain cases (see above), substitute white granulated sugar for brown sugar; you'll lose chocolate-brown carbohydrate's flavor and color, and may end up with textural issues every bit well.
At the end of the day, your all-time bet is to never run out of brown carbohydrate! But if you practise find yourself lacking this central ingredient, now you know how to cope.
No matter your baking challenge, we're here for you. Call, chat with, or email one of our knowledgeable (and patient!) Baker's Hotline specialists — we'll get you through any crisis.
Source: https://www.kingarthurbaking.com/blog/2020/03/04/what-can-i-substitute-for-brown-sugar
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