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Q&A How interchangable are white and brown sugars?

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 th...

3 answers  ·  posted 4y ago by Monica Cellio‭  ·  last activity 8mo ago by Karl Knechtel‭

#1: Initial revision by user avatar Monica Cellio‭ · 2020-06-07T19:26:07Z (over 4 years ago)
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?