September 20th, 2007
When using processed white granulated sugar doesn’t cut it, try these helpful substitutions:
1 cup of white sugar=
- 1 cup turbinado/demera/rapidura sugar
- 6 fl oz maple syrup (reduce a liquid in the recipe by 1.5 fl oz and add 1/4 tsp baking soda)
- 6 fl oz barley malt syrup (reduce a liquid by 2 fl oz)
- 1.33 cup molasses (reduce a liquid by 1/3 cup and add 1 tsp baking soda) Turn oven down by 25 deg F and don’t replace more than half of the sugar with molasses because it imparts a strong flavor.
- 6 fl oz honey/agave (reduce a liquid by 2 fl oz and add 1/4 tsp baking soda) For honey, turn the oven down by 25 deg F. Honey will make it moister, chewier and darker. Agave will be somewhere in between.
- 1 3/4 cup packed powdered sugar (makes cookies less crispy). I have not used this sub, it seems strange but it’s out there.
- 1 3/4 cup rice syrup (reduce a liquid by 2 fl oz)
- 6 fl oz fruit concentrate (you know, that frozen stuff in the can) Keep in mind the flavor may come through. (reduce a liquid by 2 fl oz and add 1/4 tsp baking soda)
- 3/4 cup pitted, dried dates (or 6 fl oz blended)
1 cup of Brown Sugar = 1 cup of white sugar + 2 Tbl molasses
You can always just use less sugar than called for in recipes or add cinnamon, vanilla extract or almond extract. (They are fakers and make you think things are sweeter than they are).