Different substitutes for white sugar include brown sugar, liquid sweeteners like maple syrup or honey, and artificial sweeteners for cutting calories. Adjustments to the recipe may be necessary when using liquid sweeteners. Brown sugar can be used in equal amounts but alters the taste and texture. Non-calorie sweeteners can be used in drinks or baking, but some are not suitable for baking.
The best substitute for white sugar depends on the dish you are preparing. You can substitute brown sugar for white sugar in cookies or cakes, but you can expect a different texture from the finished baked product. Another option is to use a liquid sweetener, such as maple syrup or agave nectar, as a substitute for white sugar in baking or as a sweetener in drinks. Liquid sweeteners alter the composition of baked goods and may work better when added to beverages. To cut calories, use an artificial sweetener as a substitute for white sugar.
Some liquid sweeteners, like honey or maple syrup, can add small amounts of nutrients to a good baked recipe because the sweeteners aren’t as refined as white sugar. Using a liquid sweetener as a substitute for white sugar may be the best option if you want to add a dash of flavor to a baked product as well, as the flavor of the maple syrup or honey will be evident in the dish.
If you decide to use a liquid sweetener, you’ll need to make adjustments to the rest of the recipe, which can be difficult. While you’re substituting a dry ingredient for a liquid, you’ll need to reduce the amount of liquid in the rest of the recipe by 3 tablespoons (45 mL). Honey and maple syrup are also much sweeter than white sugar, so you’ll want to use less. Reduce the amount of honey you use by 1/8 (0.125) or the amount of maple syrup you use by 1/4 (0.25).
Another substitute for white sugar is dark or light brown sugar. This substitution may be the easiest, because you can use an equal amount of brown sugar as white sugar. For example, if the recipe calls for 1 cup (225 mL) of white sugar, use 1 cup (225 mL) of brown sugar instead. The brown sugar has molasses added, so it will alter the taste of the recipe. The finished product can also be softer, darker in color and have a moist crumb.
If your goal is to reduce the amount of calories in a cooked product or beverage, you can use a non-calorie sweetener as a substitute for white sugar. In a drink like coffee, add artificial sweetener to taste. You may find that you need much less to get the drink as sweet as you want. Some non-calorie sweeteners, such as sucralose, are designed for baking and should be used as directed on the package. Other non-calorie sweeteners, such as aspartame, may not work well in baked goods and shouldn’t be used.
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