Hint: It’s not white sugar.
Caitlin Bensel; Food Styling: Torie Cox
We’ve likely all experienced running out of an ingredient mid-recipe.
Read on to find out more about how to substitute brown sugar in baking.
Credit:Caitlin Bensel; Food Styling: Torie Cox
What Is Brown Sugar?
It helps to understand what brown sugar is when trying to find a substitute.
Its white refined sugar with up to 10 percent molasses (by weight) added in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Molasses is a byproduct of the sugar refining process.
This is why brown sugar must be substituted carefully.
The default in baking, however, is considered light brown.
Credit:Hannah Zimmerman
In a pinch you could substitute dark brown for light, and vice versa.
Just know that the amount of molasses will impact the color and flavor of the final result slightly.
This means putting that bottle of molasses you purchased forgingerbreadwho knows how many holidays ago to good use.
I always useStella Parks trusty formula.
Her ratio of about 1 3/4 cups white sugar to 2 tablespoons molasses hasnt failed me yet.
However, its not a good idea, at least in baking.
White sugar alone can result in flatter and crisper baked goods, which isnt always the goal.
In some cases they work, and in many others, they dont.
You might say, why dont I just use less honey to make up for the extra moisture?
