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if you want to, but better not. white sugar is better because brown sugar can taste sour like too much salt.
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∙ 10y ago
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∙ 11y agoyes
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Do you use brown or white sugar for toffee?
Either is fine but i suggest brown sugar because of the consistency.
When making oatmeal cookies what can I use to substitute for brown sugar?
Brown sugar can be substituted with white sugar with molasses added for the desired color.
How do you use in place of in a sentence?
If you use brown sugar in place of white sugar, the cookies will still taste good.
Does coffee go with brown sugar?
Yes, coffee goes nicely with brown sugar. You can use white sugar in coffee, if you like, but brown sugar (particularly Demerara) has a little more flavour that complements the coffee.
Why is brown sugar better then white sugar?
Neither brown or white sugar have any health benefits for you. The idea that brown sugar is healthier than white sugar is a myth born of the fact that brown rice, wheat breads, and wheat pasta, amongst other brown versions of whiter foods are healthier for you. In fact, brown sugar is merely white sugar with molasses added to it. When raw sugar is harvested from sugar cane it can have a slightly brown appearance because of the presence of molasses. The raw sugar becomes white from bleaching to remove the molasses, and the brown sugar that we use for baking is simply white sugar with an amount of molasses added, more or less, to make dark or light brown sugar, respectively. Though molasses in the brown sugar does have minerals such as iron, potassium, and calcium, the amounts are so small as to have no nutritional value to the human body. Both brown and white sugar are nearly 100% pure sucrose. Therefore, whether brown is better than white is nothing more than personal taste. Brown sugar has a richer flavor because of the presence of molasses, and brown sugar used in products such as cookies can give them a softer, chewier texture than white sugar. That is the only real difference between the two versions. So, to answer the question "why is brown sugar better than white sugar", in two words: it isn't.
Can you substitute granulated sugar for white sugar?
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.
Which sugar will make the plant grow faster brown sugar or white sugar?
both are not good for you. however, alot of people thinks that brown sugar is actually better, but this is not true. "Brown sugar, through clever marketing, has no nutritional differences than white sugar." See link for Food Genetics
Can brown sugar be a substitute for castor sugar?
Yes you can, but it depends on the recipe you are making. If you want to be able to see the sugar granules then go for the usual sugar. But if you want a smoother, better bake then pick castor. Hope I helped ^_^
What happens when you use unsuitable sugar in making cakes?
It depends on why the sugar is "unsuitable". If it has spoiled or gone bad, the cake can turn out tastign very bad or even make a person sick. If you use the wrong type of sugar (brown, white, cane, raw, refined, granulated, powdered, ect.) you can end up with the wrong taste or consistency.
What is the use of golden castor sugar?
In color it is like light brown sugar, but it is much finer, dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, souffl
How is white sugar used when it comes to baking?
In baking cookies, white sugar makes them crisper. The darker the sugar, the softer the cookie. In sauces, like teriyaki, it makes very little difference, I use whatever I have on hand. Cakes that are dark, no difference; lighter cakes stick to the recipe, you may taste the molasses in the darker sugar.
Do i really need brown sugar to make peanut butter cookies?
Yes, just make sure that you use the total measurement of sugar for both white and brown. Both white and brown sugars can be used interchangeably with each other without affecting the sweetness of the cookie. However, each sugar does effect the texture. More brown sugar will make a moister, chewier cookie.
