I like using brown sugar in a lot of cookies in lieu of white but I did learn this. Brown sugar can harden if left open to the air, so it is best stored in an airtight container. If you use white sugar in place of brown, your cookies may spread less (or more, depending on the other ingredients in the recipe). January 3, 2014. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister. Join the discussion today. Dark brown sugar actually contains nearly twice as much molasses as light (6.5% as compared to 3.5%), which gives it a richer caramel flavor. Make-Ahead Brownies Recipe from Micheal Ruhlman’s Egg ». The darker the brown sugar, the more molasses is in the mixture. Your email address will not be published. The presence of sugar in baked goods and other foods helps in retaining moisture and keeping them soft. Brown sugar is a refined sugar that varies in color from light to dark brown and has a full-bodied flavor and soft moist texture. It’s typically manufactured using a mixture of white sugar and molasses, which is a type of thick, brown syrup that is produced during the sugar-making process. « What’s the Difference Between Beet Sugar and Cane Sugar? This is fascinating! Great information! There are two types of brown sugar, according to Sussi: factory or natural brown sugar, which maintains the natural cane juice, or refinery brown sugar, which is white sugar … Either white sugar or brown sugar can be used successfully in baking. Your email address will not be published. Brown sugar: Brown sugar is mainly used for baking, caramels, toppings, sauces preparation and is ideal on hot cereals (porridge). What is White Sugar? The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. But. Do use coconut sugar as a 1:1 substitute for white or brown sugar. Dark Brown vs Light Brown Sugar in Baking. White sugar’s flavor is pure and does not add any additional flavors. Brown sugar is better at producing softness. 1/8 tsp nutmeg. However, brown sugar is not that sweet. The raw-sugar cookies were slightly mounded rather than flat and were a touch dry. There are many different types of sugars we add to our baking or hot drinks such as white sugar, brown sugar, raw sugar and honey. White sugar is better at producing a crisp crust, whether to add crispness to a cookie or a crackly crust on a brownie. After harvesting the sugarcane, the juice is extracted and boiled down to remove moisture. Follow the recipe if you can, but if you need to substitute one for the other, you can do so with equal amounts. Regular brown sugar contains up to 10% molasses, usually derived from sugar cane. Brown sugar is prized for its deep, rich flavor and color. Do use brown sugar with baking soda in your cookie recipes. Read the Baking with White Sugar vs. Brown Sugar discussion from the Chowhound Home Cooking food community. Posted on December 1, 2011 June 16, 2013. Sugar serves many functions in baking including holding onto moisture, tenderizing baked goods, assisting with leavening, stabilizing egg whites, and decorating the tops of baked goods. So brown sugar has equal health risk factors like white sugar and must not to be recommended for diabetic patients or to … • White sugar is refined and free flowing while brown sugar is unrefined and moist. Manufacturers are now adding molasses to refined white sugar crystals to turn it into brown sugar. While white sugar only contains sugar crystals, brown sugar is made from sugar crystals and molasses. Both sugars are hygroscopic, so they compete with flour to soak up moisture from the dough, but brown more so than white. very tiny pinch of salt. 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