Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Comments on How interchangable are white and brown sugars?

Post

How interchangable are white and brown sugars?

+10
−0

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?

History
Why does this post require attention from curators or moderators?
You might want to add some details to your flag.
Why should this post be closed?

1 comment thread

Crystal size (2 comments)
Crystal size
Peter Taylor‭ wrote 8 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 8 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.