White sugar supports aeration during creaming, browning, tenderness and moisture control. Crystal size can influence cookies, meringue and confectionery.
Granulated sugar
White sugar supports aeration during creaming, browning, tenderness and moisture control. Crystal size can influence cookies, meringue and confectionery.
Brown sugar
Brown sugar contains molasses, adding moisture, acidity and flavour. Packed volume measures can vary, making weight especially useful.
Liquid sweeteners
Honey, maple syrup and glucose syrup add water and have different sweetness and browning behaviour. Replacing dry sugar with a syrup changes the liquid balance.
Alternative sweeteners
High-intensity and sugar-alcohol sweeteners do not provide the same bulk or structure as sugar. Some can have digestive effects or be unsafe for pets. Use tested recipes and label ingredients.
Reduce sweetness thoughtfully
A modest change may work in some desserts, but large reductions can alter spread, set, freezing and shelf life. Look for formulas developed around the desired sweetness level.