Can i replace white sugar with brown sugar

Brown sugar is granulated white sugar with added molasses. Different brands have varying amounts of molasses, and there's light and dark brown sugar; the former has less molasses, the latter has more. Opting for a brown sugar alternative affects the appearance and flavor of the finished product. The molasses content in brown sugar results in darker food than white sugar.

The darker the brown sugar, the more it darkens the food it goes into. It's more or less noticeable depending on what you're making. For example, the darkening stands out more in normally pale sugar cookies than in a deep brown pumpkin spice loaf. Using brown sugar instead of white sugar won't affect the sweetness of the finished product, but it does alter the taste a bit. The darker the brown sugar, the more the molasses flavor comes through.

This can impart a slightly acidic bite and a mildly bitter flavor, but it's typically not pronounced enough to detract from the quality of the food. In some cases, it enhances it, as with the warm, fall flavors of gingerbread, pumpkin, apple, chai, cinnamon, nutmeg and clove. When you substitute brown sugar for white sugar, the most significant effects — and the hardest to predict — are usually related to certain characteristics. By Karla Walsh Updated October 26, Save Pin FB More.

Brown Sugar. Credit: Blaine Moats. Comments Add Comment. Back to story Comment on this project. Tell us what you think Sugar adds volume, bulk and structure to baked goods. When you mix sugar with fat it adds air to the batter. Then when you add your leavening agent those air bubbles enlarge making your baking rise. Brown sugar is a refined sugar just like white sugar.

The brown color comes from the added molasses. I'm sure you've seen that brown sugar comes in different shades, which all reflect the taste of the molasses. And the extra puffiness and darker hue it gives may even enhance the final result of these foods. Plus, most cake recipes include baking soda- which reacts with brown sugar to thicken the dough.

Both maple syrup and honey may add a darker color to your baked goods, but they still make excellent substitutes for white sugar. Molasses come in three varieties; light, dark and black strap. Light molasses is milder in flavor, while blackstrap is the most concentrated. If you have a jar or sachet of Stevia in your pantry, you can use it as a substitute for white sugar. Many fruit juices come in a concentrated form that can be used as a replacement for white sugar.

And the flavor and sweetness are determined by the fruit, so use your discretion. Yes, you can. Both brown and white sugar is made of the same thing. Brown sugar works well as a substitute for white sugar in tea. But to get the best results, use the organic varieties instead. Brown sugar is simply white sugar mixed with molasses.

So, it carries the same risks as every other type of sugar for those with diabetes.