Subsitute for brown sugar?!
I want to make this recipe:
http://www!.bettycrocker!.com/recipes/reci!.!.!.
But i don't have brown sugar or mollases!. Plz help!?Www@FoodAQ@Com
http://www!.bettycrocker!.com/recipes/reci!.!.!.
But i don't have brown sugar or mollases!. Plz help!?Www@FoodAQ@Com
Answers:
You have two options (and I am not including mollases or golden syrup because they will change the consistency of the bars)!.
1!. Use Raw Sugar!. This is a little more refined but has more flavour than white sugar!. Obviously the bigger crystals are going to be a bit different and if they don't melt properly into the bars you *may* have little sugary bits, but this would probably be what I would use!.
2!. Use White Sugar!. Not going to have the same yummy flavour, but should blend in better!. You may need to use just a tiny bit less of this than the brown sugar!. I would probably use just 2 cups and leave out the extra 1/4!.Www@FoodAQ@Com
1!. Use Raw Sugar!. This is a little more refined but has more flavour than white sugar!. Obviously the bigger crystals are going to be a bit different and if they don't melt properly into the bars you *may* have little sugary bits, but this would probably be what I would use!.
2!. Use White Sugar!. Not going to have the same yummy flavour, but should blend in better!. You may need to use just a tiny bit less of this than the brown sugar!. I would probably use just 2 cups and leave out the extra 1/4!.Www@FoodAQ@Com
Wow!.!.great recipe but a lot of sugar!. What I would do is use HALF the amount of WHITE sugar instead and mix it with a tablespoon of instant coffee powder so you get the brown coloring if that's what you prefer!.Www@FoodAQ@Com
The brown sugar is going to give you the caramel taste and textured, I would wait until you have the brown sugar before baking!.Www@FoodAQ@Com
For this recipe there is no substituted for the brown sugar - you need it to make the caramel and give it the caramel taste!.
SACWww@FoodAQ@Com
SACWww@FoodAQ@Com