Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there’s less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
What difference does brown sugar make in baking?
Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister. Also, your baked goods may come out darker than you would have expected if you use brown sugar in place of granulated white sugar.
What happens if I use brown sugar instead of white?
So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You’ll likely notice a more robust flavor and the color of the finished baked good may be darker as well.
What happens if you only use brown sugar in cookies?
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.
When baking do you use brown sugar?
Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.
What does brown sugar do in a recipe?
Brown sugar is used very similarly to granulated white sugar, but it provides a touch of extra flavor. Since molasses is hygroscopic (able to absorb water), brown sugar and the baked goods made with it retain moisture well. Common uses for brown sugar include sweetening baked goods, sauces, marinades, and even bacon.
Which is better for baking brown sugar or white sugar?
For this reason, white sugar is used in a number of baked goods that require adequate rising, such as meringues, mousses, soufflés, and fluffy baked goods. In contrast, brown sugar is used for dense baked goods, such as zucchini bread and rich cookies.
Which sugar is best for baking?
Granulated sugar
Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most commonly used in baking.
How does brown sugar help with baking and the baking process?
A brown sugar will lend more moisture than white sugar, because of the presence of molasses. Sugar also creates crunch in your baked goods. In the oven moisture evaporates from the surface of your treats, which allows the exterior sugars to recrystallize and brown.
What is the advantage of brown sugar?
Brown sugar is much lower in calories as compared to white sugar. In addition, it contains multiple micronutrients such as iron, calcium, potassium, zinc, copper, phosphorus, and vitamin B-6, which are essential for a healthy functioning body.
Can you substitute brown sugar in baking?
White Sugar
Yes, plain ol’ granulated sugar can replace brown sugar! It’s a straight one-to-one substitute, so for every cup of brown sugar called for, use a cup of granulated sugar. You will notice a difference in the end result. Brown sugar adds moisture to baked goods and gives them lots of chewy softness.
Can you substitute brown sugar in a recipe?
Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you’ll notice a difference in texture (like your cookies being crisper).
Does it matter if you use light or dark brown sugar in a recipe?
While light and dark brown sugar are interchangeable, they’re not exact substitutes. Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.
Why do recipes use both white and brown sugar?
“White and brown sugar are often combined to create the best flavor, color, and texture,” Koch notes.