Yes, you can substitute white granulated sugar for cane sugar, since most sugars do come from cane. The important thing is to use granulated (not powdered), and to use white if that's what's called for, and to use brown sugar if that's what's called for.
Yes, you can substitute white granulated sugar for cane sugar, since most sugars do come from cane. The important thing is to use granulated (not powdered), and to use white if that's what's called for, and to use brown sugar if that's what's called for.
Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.
I'm assuming that you meant substitute. To substitute white sugar for brown the formula is as follows: to replace one cup light brown sugar- mix one cup granulated sugar and one Tablespoon molasses. To substitute one cup dark brown sugar- mix one cup granulated sugar and two tablespoons molasses.
A good substitute for Jaggery is Palm Sugar apart from the normal granulated sugar you get in the market.
A suitable substitute for rock sugar in a recipe is regular granulated sugar or brown sugar.
Granulated sugar shouldn't be used as a substitute where caster sugar is specified in a recipe; granulated sugar will be too coarse.
You can substitute regular granulated sugar for confectioners sugar in a recipe by grinding it into a finer powder.
Unrefined sugar (like "Florida Crystals"). It works just as well in recipes and is less glycemic than white sugar.
Confectioners sugar (also called Powdered sugar) differs from "regular sugar" (Granulated sugar) in two ways. Confectioners sugar it's milled to a much finer grain and, and it has cornstarch in it to prevent caking. If you run of of Granulated sugar, you can substitute with Confectioners sugar. Multiply the amount of granulated sugar needed by 1.75. It takes 1 3/4 cup of powdered sugar to substitute for 1 cup of granulated sugar.
You should be able to substitute granulated sugar doe castor sugar without any significant detriment to the resulting product.
Confectioner's Sugar (powdered sugar) has a completely different consistency and quality than granulated sugar. You cannot substitute one for the other.
No. Powdered sugar absorbs water, whereas granulated sugar does not. This makes a huge difference in baking, since interchanging these can turn the texture into something brick-like. (It is similar to attempting to substitute sweetcorn kernals for cornflour).