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Comments on How interchangable are white and brown sugars?

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How interchangable are white and brown sugars?

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I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of the two sugars and to what extent they are interchangable. Brown sugar has more of a flavor (from the molasses), but are their baking properties different? If I wanted to use only one type of sugar or only had one type, and used the same combined quantity, how would this affect how the dish bakes (fruit or topping or both)? Or would it only change the flavor?

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1 comment thread

Crystal size (2 comments)
Crystal size
Peter Taylor‭ wrote 7 months ago

I believe that for some baking applications, the different physical properties are relevant. Cake recipes which call for creaming butter and white sugar are using the hard edges and corners of the large sugar crystals to cut pockets in the butter, and some types of brown sugar have smaller crystals. However, I don't know enough about the details to make this a proper answer.

Monica Cellio‭ wrote 7 months ago

Thanks for the tip! I never thought about the physical properties being different, but they are and it makes sense that this would matter.