by What if you find yourself in a situation where you need Substitute Brown Sugar, but there’s no brown sugar in your pantry? Don’t get stressed- here are five easy ways to make it!
- Using Fresh Cranberries:Place a can of whole berry cranberry sauce on a baking sheet and bake at 250 degrees Fahrenheit for 30 minutes. Stir every ten minutes until the cranberries have broken down into a chunky, syrupy consistency. This will take about 1 hour and 15 minutes total. Scoop the cranberries out of the can and set aside.
- Using Crushed Citrus: Place 3 tablespoons of granulated sugar into a small saucepan or bowl. Add 1/4 cup of water, bring to a boil, and cook for 5 minutes or until the sugar has dissolved.Add in 2 tablespoons of cornstarch or flour and stir well until mixed thoroughly. Pour this into a medium cup and place in the freezer for at least 5 minutes before using.
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Using Vanilla Extract: Take 1 teaspoon of vanilla extract, add it to a small bowl and stir in 3 tablespoons of sugar until it has fully dissolved.
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Using Powdered Sugar: Place 1 teaspoon of powdered sugar into a small saucepan or bowl. Add 2 tablespoons of water and bring to a boil for about 2 minutes. Remove from heat and allow to cool. Stir in 1 tablespoon of milk and repeat until the powdered sugar has dissolved.
- Using Brown Sugar: The last way to make brown sugar (and it’s best!) is by mixing granulated sugar with brown sugar! Before you do that though, you need to mix with about a quarter-cup or smaller than a single serving of granulated sugar.
Dissolve the granulated sugar in water in a small bowl. Then mix in brown sugar. Mix until the brown sugar has dissolved into the syrup.
This will make a thick syrup, which should be used for baking or sweetening foods.
You can use this as a substitute for regular sugar!
What is brown sugar?
Brown sugar is a mixture of white granulated sugar and molasses. It’s not a bad substitute for the original brown sugar, especially if you’re looking for something sweet!
Why is brown sugar used in baking?
Substitute Brown Sugar works really well with baking because it adds natural moisture. It also helps cut down on the bitter taste that is sometimes found in white sugar.
How much brown sugar to use?
The use of Brown sugar should be used in recipes in the same amount as white sugar. Remember though, that the flavour of brown sugar is more intense, so add accordingly!
Can you store brown sugar?
Yes! Brown sugar can be stored at room temperature for six months.
HOW IS BROWN SUGAR DIFFERENT FROM RAW SUGAR, CANE SUGAR, MUSCOVADO, AND TURBINADO SUGAR?
1) BROWN SUGAR – Is made by combining white sugar with molasses and is available in light and dark varieties.
2) RAW SUGAR – Also known as turbinado sugar, it is extracted from the first boiling of sugar cane juice. It has a soft brown colour and a mild flavour. The crystals are large and coarse which make it perfect for sprinkling over cereal or fruit, or in salads. Raw sugar is a good substitute for processed white sugars.
3) CANE SUGAR – Cane sugar is produced from sugar cane syrup by repeatedly evaporating the syrup to remove moisture. It is then cooled, crushed, and passed through pearlescent rollers or screens to produce a very fine granular form. It has a light brownish colour and mild molasses flavour.
4) MUSCOVADO SUGAR – A type of brown sugar made by bubbling glucose through molasses.
5) TURBINADO SUGAR – Also known as agave nectar, it is produced from the first boiling of syrup made from the juice of a plant called Agave. It is not to be confused with raw sugar and molasses because it has been heated over 100 degrees Celsius. Turbinado can be a great alternative to white sugar and works especially well in coffee.
Other Great Types of Sugar
1.Corn Sugar
2.Caster Sugar
3.Lactose (Milk Sugar)
What to Know About Brown Sugar Substitutes
1) Brown Sugar Substitutes – You can make your own brown sugar. The best way to do this is by reducing white granulated sugar until it turns into a syrup. It will take some time, but it’s the cheapest method.
2) Natural Brown Sugar – Agave syrup is another great alternative because of its low glycemic index and use in recipes like Mexican wedding cakes, sweetened margaritas, a “sneak-attack” on cravings, and many other Mexican desserts.
Substitute Brown Sugar –
“What can I substitute for brown sugar?”
Here are some delicious alternatives to brown sugar:
- White Sugar: Substitute cup for cup with brown sugar.
- Unsweetened Applesauce: Substitute a heaping ¼ cup unsweetened applesauce for each cup of packed brown sugar. Stir in an equal amount of unsweetened applesauce as you would the brown sugar called for in the recipe.
- Unsweetened Vanilla Almond Milk: Substitute 1 cup almond milk for each cup of packed brown sugar. Stir in ½ to ¾ teaspoon pure vanilla extract.
- Ginger Syrup: Substitute cup for cup of brown sugar with ginger syrup. If your recipe doesn’t call for spices, add 1/8 teaspoon ground ginger and ¼ teaspoon ground cinnamon with the ginger syrup.
- Molasses: Substitute one-third cup for each cup of brown sugar.
- Orange Juice: Substitute ¼ cup orange juice for each cup packed with brown sugar. Add ½ teaspoon grated orange zest to the recipe. Use only if the recipe doesn’t call for citrus fruit or lemon juice.
Which Brown Sugar Substitute Is the Best to Use?
The best substitution is molasses! It adds moisture to the bread, which helps keep it soft.
How to Make Brown Sugar?
Here’s how to make brown sugar: You can make your own brown sugar. The best way to do this is by reducing white granulated sugar until it turns into a syrup. It will take some time, but it’s the cheapest method.
1) Start by placing about 1 cup of fine granulated sugar into a saucepan, along with 3/4 cup of water. Put over medium heat and stir occasionally until the sugar has completely dissolved. Do not allow it to reach a boil.
2) Once all of the sugar has dissolved, remove from heat and set aside to cool for about 10 minutes indoors.
3) After 10 minutes, test the sugar by dropping a small amount (about 1 teaspoon) onto a plate. If you rub it between your fingers, it will feel gritty. and If it does not feel gritty, then return to the saucepan and continue cooking until it does. after that it does feel gritty and you want larger crystals, cook a bit longer.
4) When it has reached the desired texture, remove from heat and let cool completely. Refrigerate overnight or until it is completely cool. Then store in an airtight container.
You should have light brown sugar the next morning! If it’s not light enough, repeat steps 1 through 4 until you get the desired colour and texture.
Organic or Natural Substitute for Brown Sugar
Brown Sugar Substitute –
- Ingredients: Granulated sugar, organic maple syrup, organic molasses
- Method: Put water and granulated sugar into a saucepan and bring to a boil. Continue boiling for about 10 to 20 minutes until the syrup feels firm when you remove the spoon from it. The syrup should be between 230°F and 240°F. Take off the heat and add maple syrup, molasses, and stir well. Pour this mixture into a container with a tight lid (a mason jar is ideal).
Make Your Own Brown Sugar
- Ingredients: 1 cup white sugar, 1 cup water
- Method: Combine sugar and water in a saucepan. Heat on medium heat, stirring until all the sugar is dissolved (approximately 5 to 10 minutes). Continue cooking, stirring occasionally so that it doesn’t burn. The mixture will start to thicken and you will notice the colour change from clear to a dark amber. The darker the syrup becomes, the darker your brown sugar will be. Continue cooking until the desired colour is reached. Remove from heat and let cool before storing.
IS BROWN SUGAR OKAY FOR CHILDREN?
This Brown sugar is not to be give to children under the age of 2 because it can cause digestive issues for some people. Children that are on a low-sugar diet should not have brown sugar either because it will feed their addiction.
As long as you’re watching what your child eats, then brown sugar is ok! The only problem is if they already have a problem with their health, then that’s when you need to worry.
The Best Substitutes for Brown Sugar
- Oatmeal
- Honey
- Molasses
- White Sugar
What is the difference between brown sugar and white sugar?
Brown sugar has been refined less than white sugar. As a result, it is more coarse and contains more moisture and molasses. When measuring brown sugar, you should add ¼ cup of granulated sugar to make up for the difference in moisture content.
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So Now You Know The Truth About Substitute Brown Sugar
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