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The Sweet Truth About Sugar: When to Use Brown vs. White

Are you wondering if you can swap brown sugar for white sugar in your recipes? The answer is yes, but it’s not that simple. Brown sugar and white sugar have different effects on your baked goods, and understanding the differences can make all the difference in your baking.

What Sets Brown Sugar Apart

Brown sugar is only partially refined, which means it still contains molasses, giving it a distinct flavor and texture. Many sugar manufacturers also add molasses to refined white sugar to create brown sugar. This molasses content is what sets brown sugar apart from its white counterpart.

The Impact on Your Bakes

When you use brown sugar, your baked goods will be softer and moister due to the molasses content. Brown sugar will also add a caramel-like flavor and darken the color of your bakes. However, this means you may need to adjust the proportions of other ingredients in the recipe, such as decreasing the wet ingredients or increasing the dry ones.

When to Use White Sugar

On the other hand, white sugar is better suited for baked goods that require a lighter, crisper texture. Pastry chef Pichet Ong notes that white sugar is ideal for layer cakes, which need to be drier and more aerated.

The Role of Turbinado and Demerara Sugars

Turbinado and Demerara sugars, often marketed as “raw sugar,” don’t melt like granulated white or conventional brown sugar in a recipe. Instead, they’re better suited for adding texture to cakes and cookies.

Powdered Sugar: A Different Story

Powdered sugar, or confectioner’s sugar, is simply regular white sugar that’s been pulverized to a fine texture. You can make your own powdered sugar at home by blending granulated sugar in a food processor or blender. Commercial varieties often include cornstarch to prevent clumping, making them ideal for sauces and glazes.

Making Your Own Brown Sugar

If you don’t have brown sugar on hand, you can make your own by mixing granulated sugar with molasses. Award-winning blogger Deb Perelman shares her recipe: mix 1 cup of granulated sugar with 1 1/2 tablespoons molasses for light brown sugar or 1/4 cup molasses for dark brown sugar.

5 Recipes That Combine Brown and White Sugar

Try these recipes that showcase the perfect balance of brown and white sugar:

1. Almond-Whole Wheat Blueberry Muffins: A nutritious twist on traditional muffins, featuring blueberries, almonds, and whole-wheat flour.
2. Easy Carrot Cake with Cream Cheese Frosting: A moist and delicious carrot cake recipe that requires both granulated sugar and brown sugar.
3. Peanut Butter and Chocolate Cookies with Ganache Filling: Chewy cookies that combine peanut butter and chocolate, featuring both white and brown sugar.
4. Apple Dapple Cake: A simple yet sweet cake recipe that showcases the combination of brown and white sugars with Granny Smith apples.
5. Cream Cheese Swirl Brownies: Rich brownies featuring a luxurious cream cheese swirl, with granulated sugar and brown sugar working together in harmony.

The Takeaway

Brown and white sugars both add sweetness to your bakes, but the molasses content of brown sugar makes it ideal for chewy, caramel-flavored goods. By understanding the differences between these two sugars, you can take your baking to the next level.