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- Sugar tenderizes baked products, helps them to brown, and adds sweetness. Reducing the sugar by more than 1/3 in a baked product can reduce tenderness, moisture, browning and sweetness. The volume of a loaf of bread may decrease if the amount of sugar in the recipe is decreased; sugar provides food for the yeast to grow.
- Granulated white sugar, the most common sweetener in baked products, is refined cane or beet sugar. If a recipe calls for sugar without specifying which one, use granulated white sugar.
- Powdered (confectioner's) sugar is granulated sugar that has been ground to a fine powder. Cornstarch is added to prevent the sugar from clumping together. It is used in recipes such as frosting where regular sugar would be too grainy.
- Brown sugar is granulated sugar that has some molasses added to it. The molasses gives the brown sugar a soft texture. Light brown sugar has a smaller amount of molasses and a more delicate flavor than dark brown sugar. Use light brown sugar in recipes unless specified to use dark brown sugar.
- Granulated sugar should be stored covered, in a dry place.
- Store both brown sugar and powdered sugar in a resealable plastic food bag or airtight container.
- Sugars do not spoil. However, moisture may cause them to harden and form lumps.
- Substitute for 1 cup granulated sugar:
- 3/4 cup honey (reduce liquid in recipe by 1/4 cup). The product will be moister because honey absorbs moisture from the air.
- 1/2 cup corn syrup or molasses (reduce liquid in recipe by 1/2 cup). The flavor may be affected, especially if using molasses.
- 1 cup firmly packed brown sugar. The flavor will be slightly different. You may taste a slight molasses flavor.
- Substitute for 1 cup powdered sugar:
- Place 1 cup granulated sugar plus 1/8 teaspoon cornstarch in food processor or blender. Process on High until finely powdered.
- Substitute for 1 cup light brown sugar:
- 1 cup granulated sugar plus 2 tablespoons molasses.
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