4
votes
2answers
8k views

Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?

I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left. Can I substitute one of these for white granulated sugar? Which would be ...
3
votes
3answers
516 views

What is a close alternative to Graeffe brown sugar?

Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in stores in the US. Is there a brand close to ...
1
vote
4answers
3k views

How does “Brownulated” light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
5
votes
2answers
35k views

Brown sugar instead of white sugar

I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
3
votes
0answers
140 views

How can I store muscovado for longer once opened? [duplicate]

Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight ...
5
votes
1answer
2k views

I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?

I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar that is "revitalized" really impact cookie ...
20
votes
9answers
87k views

How to quickly soften brown sugar

I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
4
votes
1answer
903 views

Suggestions for caramel from dark brown (muscovado) sugar?

I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. ...
10
votes
2answers
2k views

Light vs Dark Brown Sugar

Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?