How to Substitute for Brown Sugar in Baking
If you're in the middle of making up a batch of cookies or a cake, adding the ingredients as you work from a recipe in your cookbook, you may find that you are lacking something and need to make a substitution. If that something you are missing is brown sugar, there aren't really a lot of options for substitution, but the method below works reasonably well. Does this Spark an idea?
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Instructions
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Determine how many ounces of brown sugar you need by looking at the recipe. One cup of brown sugar equals 8 oz. by weight.
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Pour 1 oz. of table sugar and 1 tbsp. of molasses into a bowl for each ounce of brown sugar the recipe calls for, and mix thoroughly.
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Add this mixture to the other ingredients at the point where the recipe calls for brown sugar.
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Comments
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The point of finding a substitute is not always for the taste issue. There are recipes that call for brown sugar for a reason. I have baked oatmeal cookies and certain muffins with brown sugar and white sugar and have seen the difference in texture and taste. The ones baked with white sugar turn out crunchier and harden up faster than the ones baked with brown sugar, those stay fluffier and do not harden as fast.
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xanxei
Dec 15, 2009
Or, you know, just substitute white sugar. If you can taste the difference in the finished cookies, I'll eat this post. The health aspect is negligible as well. Brown sugar and white sugar are entirely interchangable. [This is where I usually ask people: Did you know that Portobello (Portabella) mushrooms are just common cremini mushrooms grown overlarge and rubbery? They couldn't *sell* these things before they slapped a fancy sounding Italian name and a spicy price tag on them. Brown sugar isn't *quite* as ridiculous, but it's close.]
