Brown Sugar Substitute
To get the best brown sugar substitute, simply use one cup of white sugar and two tablespoons of molasses as brown sugar is already produced by mixing white sugar with refined or natural molasses- molasses give the brown sugar its distinctive texture and flavor.
• If you need dark brown sugar, simply increase the amount of molasses in the mixture, say two and a half to three tablespoons for a cup of sugar. If you need light brown sugar, decrease the amount of molasses from two tablespoons to one or one and a half tablespoons
• If you only have dark brown sugar in your pantry and you need light brown sugar for your recipe, all you need to do is to mix half a cup of dark brown sugar with a half a cup of white sugar to get a cup of light brown sugar.
• It is possible to have artificial sweeteners, maple syrup or honey as brown sugar substitutes but the flavor of your recipe will definitely be different. Powdered sugar is probably your better bet if you need a brown sugar substitute and you don’t have molasses and white sugar to make brown sugar at home.
• Moist and fine textured Barbados sugar and dry and coarse texturedturbinado and demerera sugars are also good substitutes for brown sugar and they taste similar as well.
Brown Sugar Facts:
• Brown sugar particle size varies but often less than white sugar.
• In the late 19th and early 20th century, brown sugar was believed to be of inferior quality to white sugar due to campaigns by powerful white sugar producers, then this belief changed over time.
• One hundred grams of brown sugar contains 373 calories, which is 23 calories less than white sugar. However one tablespoon of brown sugar is48 calories as compared to 45 calories of white sugar, due to smaller particle size and being more dense than white sugar.
• Several studies aimed to find nutritional differences between brown and white sugars and none could be found, brown sugar is also empty calories with no nutritional value and should be eaten in very small amounts.
• Brown sugar, just like white sugar, is addictive and turns into fat easily in your body when not burnt.
• Brown sugar is not the less refined version of white sugar as many people believe.
• It is quite popular in sauces, marinades, baked beans, cakes, cookies, candies, breads and puddings as they add a different sweet flavor to your cooking than white sugar or sweeteners.
• Light brown sugar includes 3.5% molasses and dark brown sugar almost twice that amount- 6.5%, but it is up to you to choose light or dark brown sugar in your recipes as they are similar in flavor.
• If your recipe requires you to use brown sugar, anything else other than brown sugar will change the flavor and texture of your cooking.
• Nowadays brown sugar is a popular culinary item, although in most cases it is nothing more than normal sugar with molasses added to it. It can be either sold in the granulated soft form or liquid form, and it is usually OK to use either in your recipes, it is just a personal preference.
• Please note that white sugar, brown sugar and honey are not interchangeable in terms of portions and weight. So do be careful when you are using a brown sugar substitute in your recipe.
• Brown sugar attracts moisture and tends to keep baked goods from drying out.
• It should be stored in a cool and dry place in an airtight container.