February 27, 2012 - 4:50pm
Sugar Substitute???
K, so I just realized I am out of sugar and honey... This is probably due to the fact that we drink alot of sweet tea in this house and also that I have been baking a different recipe every day, but here's the problem... Can I use brown sugar in palce of regular sugar or honey? My recipe tonight calls for sugar or honey, but I have searched this kitchen top to bottom and all I have is brown sugar... Other than packing up two babies and a dog to go to the store, what do I do???
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I substitute brown sugar in quite often. If you have light brown sugar, there's very little difference. Of course, dark brown sugar will darken the dough, respective of the amount used.
In fact, I am always trying all sorts of various sugars, syrups, honeys, etc, when making various recipes. Even though they sometimes sit many months, I always have many, many sweeteners on hand.
Thanks, Mrfrost!!! Much abliged!!! So glad I don't have to pack up my Griswald family just to go get some sugar LOLOLOL
Honey is a strong anti-crystalizer and may have been specified for more than just its sweetening power. In a pinch, invert sugar can be subbed. It has pretty much the same anti-crystalizing strength and sweetness. In fact, honey can be seen as invert sugar made by bees.
To make your own invert sugar:
Boil 480g Water, 1000g Sugar, and 1g cream of tartar or citric acid (you can use a tbs (15ml) lemon juice in a pinch). Once the mix starts boiling, wash the sides of your pot with cold water and a pastry brush. Don't worry about adding more water while brushing. Once the sides are clean, drop heat to medium and continue boiling, without any further stirring, to 114C (236F). Remove from heat and cover. Store in refrigerator for up to 6 months.
That having been said, joyofbaking.com suggests the following as subs for 1 cup honey:
Read more: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz1ngICUqGq
Cheers