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Brown sugar can be substituted with white sugar with molasses added for the desired color.
Depending on the recipe, honey can substitute for molasses most of the time.
Honey is a good alternative.
= Brown Sugar Substitute = For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar. To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar. For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.
no but you can use a mix of cream and sugar to substitute
No, generally, if a recipe calls for molasses than palm sugar would not be a good substitute. Molasses is used for the flavor it gives, not so much as a sweetener. If you used equal parts palm sugar in place of molasses, the flavor of the end-product would not be what is intended, and for baking, the texture, etc. might be affected. If there is only a little bit of molasses called for in a non-baking recipe, than I'd say you could substitute a smaller amount of palm sugar for the sweetness the molasses would have imparted to the dish, but only if additional sugar is not already included. Many times, small amounts of molasses could be left out entirely. If there is a significant amount of molasses in a recipe, however, then it is not interchangeable with any type of sugar.
I really dont understand the question here, but both regular white sugar as well as light brown sugar is used in baking, it just depends on the recipe. Light brown sugar has less of the "molasses" flavour than darker brown sugar. Both of them can and are used in baking. There are a number of "grades" or "darknesses" of brown sugar and as the colour darkens the flavour becomes more intense. If your recipe needs the punch of a darker sugar then go ahead and use it. The colour has no effect other than taste in baking.
I guess you could - just use twice as much. But it might make the filling cloudy-looking. MUCH better to substitute the same amount of brown sugar (1 c. if the recipe calls for 1 c. of granulated sugar). Brown sugar has a hint of molasses that makes the pecan pie richer.
You could substitute splenda or another sweetener.
Sugar Honey Treacle Maple Syrup Corn Syrup brown 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.
Brown sugar, through clever marketing, has little nutritional benefit compared to white sugar.Brown sugar is simply an unrefined (or partially refined) soft sugar with added molasses, and this is what makes the sugar look brown.See link for Food Genetics.