- 1 What can you use brown sugar for?
- 2 Can you bake with brown sugar?
- 3 Can you use brown sugar instead of granulated sugar for brownies?
- 4 What happens if you only use brown sugar in cookies?
- 5 Is the brown sugar healthier?
- 6 Can I replace brown sugar with white?
- 7 How does Brown Sugar affect baking?
- 8 What is the difference between brown sugar and granulated sugar?
- 9 Is brown sugar sweeter than white?
- 10 Can I substitute brown sugar for white sugar in caramel?
- 11 Can I reduce sugar in brownies?
- 12 Do you have to use brown sugar in brownies?
- 13 What makes cookies chewy vs cakey?
- 14 What makes cookies too cakey?
- 15 Is baking soda or baking powder better for cookies?
What can you use brown sugar for?
Common uses for brown sugar include sweetening baked goods, sauces, marinades, and even bacon. It’s also made into a sugar syrup, often with spices, to flavor beverages. Thanks to the granules and slightly acidic pH (as well as its sweet smell), brown sugar has also become a popular ingredient in body scrubs.
Can you bake with brown sugar?
Are they interchangeable in baking? 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.
Can you use brown sugar instead of granulated sugar for brownies?
Brown sugar can be substituted directly, in the same quantities, as white sugar in most brownie recipes. The only difference will be in flavor — brownies made with brown sugar will have a slight molasses flavor, especially if you pack the sugar when you measure it.
When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. Since the molasses in brown sugar also is acidic, it reacts with baking soda to help leavening; it will be puffier.
Is the brown sugar healthier?
While they are produced differently, resulting in distinct tastes, colors, and culinary uses, brown sugar is often simply processed white sugar with molasses. Contrary to common belief, they are nutritionally similar. Brown sugar contains slightly more minerals than white sugar but will not provide any health benefits.
Can I replace brown sugar with white?
Plain white sugar. When all else fails, you can replace brown sugar with an even measurement of granulated white sugar without fear of ruining your recipe. White sugar lacks the same rich flavor that brown sugar adds, but depending on the type of recipe, you may not notice much flavor change at all.
How does Brown Sugar affect baking?
Brown sugar makes cookies moister and chewier than does white sugar. The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.
What is the difference between brown sugar and granulated sugar?
Granulated sugar is the most refined form of sugar. Brown sugar is sugar that either has not had all of the molasses removed, or that has had it removed and returned back into the sugar. (Molasses is a byproduct of the sugar refining process.)
Is brown sugar sweeter than white?
Brown sugar and white sugar are both made from sugarcane. Brown sugar also contains molasses and water and has a slightly lower calorific value than white sugar. White sugar is sweeter than brown sugar so they are not substitutes.
Can I substitute brown sugar for white sugar in caramel?
If you want you’re caramel to come out a lighter shade of brown -orange then just substitute the brown sugar for white sugar, but the reason I use brown sugar is I find that it adds more flavor.
Can I reduce sugar in brownies?
The sugar in the brownies makes them light and tender. To prevent this, remove between 25 percent and 50 percent of the sugar. For example, if the recipe calls for 1 cup of sugar, use 3/4 cup or 1/2 cup instead. In recipes that call for both brown and white sugar, reduce the two evenly to keep the flavor balanced.
Do you have to use brown sugar in brownies?
Most brownie recipes call for only granulated sugar, although some call for a ratio of both granulated and brown sugars. The brown sugar adds too much moisture to allow the tops the dry out enough to produce that crust.
Creating the Cookies You Want There are three main types of cookie categories: crispy, cakey, and chewy. For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.
The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.
1. Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.