How much brown sugar should I substitute for white sugar? [duplicate]

I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce sweeter. What quantity of brown sugar do you suggest?

sugar

Best Answer

Dupe, but a good question. See Satanicpuppies answer here: Brown sugar instead of white sugar

I know you asked re: cranberry sauce specifically, but this is a great article regarding the differences in sugars, generically, which might help in the future:

"Sugar can be a single molecule made up of carbon, hydrogen, and oxygen—like glucose and fructose. Other sugars, like sucrose, or white table sugar, are made up of multiple molecules (in this case, one glucose and one fructose), tied together with chemical bonds. Now, when sucrose is heated with an acid, it breaks back down into the two smaller sugars, glucose and fructose, resulting in something we call invert sugar. This small chemical change makes a big difference: While sucrose is hygroscopic, invert sugar is even more water-loving.

And this can make a tremendous difference when, say, you want to bake a chewy, rather than crunchy, cookie."

http://www.americastestkitchenfeed.com/cooking-science/2012/10/we-prove-it-sugar-changes-texture-and-sweetness/

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Quick Answer about "How much brown sugar should I substitute for white sugar? [duplicate]"

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.

Can I use brown sugar in a recipe that calls for white sugar?

In most cases, you can use brown sugar and white sugar interchangeably. However, you may notice a difference in the texture of your baked goods. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister.

What is the substitution of 1 cup brown sugar?

For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar.

Can you substitute brown sugar for white sugar in chocolate cake?

Substituting the white sugar to brown doesn't just affect the flavor of your cake. While brown sugar will give your chocolate cake a subtle molasses flavor to it, it's such a slight change that you might not notice it under the chocolate flavor. What it will do is also help it become more moist.

What can I substitute for 2 cups of white sugar?

You can also use powdered sugar to replace up to 2 cups of granulated sugar, using 1 3/4 cup unsifted powdered sugar for each cup of sugar. This substitution is best for moist quick breads and muffins. Avoid powdered sugar, if possible, for recipes that require creaming together the butter and sugar.

Betty's Quick Tip 119 -- How to Make a Substitute for Brown Sugar

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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