You can! White sugar in an equal amount will work fine, but your cookies will be a little crisper than if they had been made with brown sugar.
Or, if you have molasses on hand, add 2 tablespoons molasses to every cup of substituted white sugar and you will not be able to tell the difference.
Yes, you can use cane sugar instead of white sugar in this recipe.
you can use regular sugar or you can use raw sugar depending on your recipe because both are cane sugar.
yes
Cane sugar can easily be substituted in cooking with beet sugar. In fact, white granulated sugar which you see in the marketplace can be either -- they are not distinguishable from each other by appearance or taste. If the recipe calls for brown sugar, that is normally cane sugar, since beet sugar in that stage does not have the right characteristics.
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.
White satin sugar is made from beets.
Cane sugar and white sugar are both derived from sugarcane, but white sugar undergoes further processing to remove impurities and color, resulting in a more refined product. Cane sugar is less processed and retains some of its natural molasses content, giving it a slightly different flavor and color compared to white sugar.
No, white sugar is not made from cow bones. White sugar is typically made from sugar cane or sugar beets, which are plants. The process of making sugar involves extracting the natural sugars from these plants and refining them into the white sugar crystals that we commonly use.
No. According to dietbites.com there is only 211.66 grams of sugar in brown sugar. More in regular cane sugar.
It is either pure cane sugar, or it is a white substance that is an illegal drug.
Yes, you can use dark brown sugar instead of dark cane sugar, as they are quite similar in flavor and texture. Both types of sugar contain molasses, which gives them their rich color and taste. However, dark brown sugar may have a slightly higher molasses content, resulting in a more intense flavor. Adjustments in your recipe might be necessary depending on the specific sweetness and moisture levels desired.