Few things are worse than getting halfway through a recipe for the perfect chocolate chip cookie and realizing you’re out of brown sugar
1. Blend of white sugar and molasses is the Very Best bet to get a brown sugar replacement, as that is what brown sugar is Made from
To produce your very own light brown sugarmix 1 cup (200 g ) of granulated white sugar 1 tbsp (15 ml) of molasses. Should you require dark brown sugarincrease the molasses to two tbsp (30 ml).
2. White sugar and walnut syrup
Traditionally, the brown sugar is created utilizing a mixture of granulated white sugar and molasses.
If you do not have molasses available, it is simple to swap it out for maple syrup using practically no modification to your own recipe’s final item.
Blend 1 cup (200 g ) of granulated white sugar 1 tbsp (15 ml) of pure maple syrup to create a brown sugar substitute which could fool even the most intricate colour.
3. Coconut sugar
It is often marketed as a much healthier sugar option, as it includes minerals, vitamins, and fiber which aren’t seen in much more elegant sugar resources (2Trusted Source).
Though coconut sugar tastes and looks much like brown sugar, it does not hold as much moisture. This can influence the feel of certain baked products, possibly making them marginally dryer or more compact than intended.
To enhance the moisture content, consider adding a tiny bit of additional fat, like butter or oil, to your original recipe. It is also possible to try melting the coconut oil onto a stovetop before adding it to a recipe.
Since these substitutions are liquid, so you’re going to want to take into consideration the way the excess moisture might influence the result of your recipe — particularly when it comes to baking.
Precise substitution dimensions vary depending on the particular recipe question, however you can use these simple suggestions to begin:
For each 2/3 cup (160 ml) of liquid sweetener employed, decrease other liquid resources by about 1/4 cup (60 ml).
You might also need to think about reducing cooking time with a couple of minutes, since these kinds of sugar replacements can caramelize faster than brown sugar.
5. Raw sugars
Raw sugars such as turbinado or demerara create great brown sugar replacements, because their naturally mild floral colours and moderate caramel tastes are like the actual thing.
In most recipes, it is possible to exchange raw sugars to get brown sugar at an even percentage without noticing much difference.
But, raw sugars are drier and more rough than brown sugar, which might affect your recipe’s result.
The raw raw sugar granules do not always blend into bread or batter as as brown sugar, leaving behind a grainy texture. This is particularly true for low-moisture baked products or people meant to have a very delicate feel.
In case you’ve got a spice grinder or mortar and pestle, then you are able to manually grind the sugars into a nicer texture which will more easily incorporate into your own recipe.
It is also possible to try partially purify the sugars in a small number of warm liquid — like melted butter, oil, or water before adding them into a batter.