Fake Mrs Fields cookies need 1 cup ea brown and white sugar. I'm short on the brown. Can I use 1 1/2 white, 1/2 c brown? Or do I have to go t

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9 Comments

ChefJune June 5, 2015
You can use any combination of sugars you want. The recipe will vary in color and in sweetness, I often use all dark brown sugar, because I like the end result.
 
PieceOfLayerCake June 4, 2015
One can always make their own brown sugar too, and for certain things, I prefer to. The baking time should often be extended slightly, though.
 
Nancy June 5, 2015
how to make own brown sugar, please?
 
Susan W. June 5, 2015
Nancy, I do 1-2 tbs molasses (I don't use Blackstone) per cup of sugar and mix with a fork. I like a darker brown sugar and so I usually go 2 TBS. I have found you do need to bake things a little longer as POLC mentioned. You can also do the Alton Brown food processor method. 3 ounces of molasses to 1 lb sugar. That's for dark brown.
 
Nancy June 5, 2015
thanks Susan W. Useful to know
 
PieceOfLayerCake June 5, 2015
Yes, I more often do 2 T. per cup (unless dark brown sugar would be inappropriate), and since brown sugar is often one of the first ingredients in a recipe, I just use the mixer to mix it slowly while I prepare my other ingredients.
 
PieceOfLayerCake June 4, 2015
You can certainly make the substitution, however....you will end up with a slightly different product. As long as you don't mind the cookies having a little less chew to them, you'll be fine.
 
Traci206 June 4, 2015
Switched up recipes to use one with powdered sugar and less brown. Can kind of fudge the required 3/4 cup
 
PieceOfLayerCake June 5, 2015
Ahh yes, the cornstarch in the powdered sugar probably helps maintain that soft texture.
 
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