Have granulated brown sugar- never used before. Is there any adjustments to be made when using in baking.

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7 Comments

innoabrd January 13, 2011
Most difficult thing for baking is if the crystals are larger and you're doing something that requires creaming. Those nice small crystals you get in the US are SO much harder to find outside the US and getting butter and sugar properly creamed is a mission.
 
maxwell9030 January 10, 2011
Yes the package reads brownulated, or shelf stable brown sugar. It just seems that its not really like the brown sugar I usually use. Size, moisture content and to tell the truth, doesnt seem to taste the same.
 
Fantastic M. January 10, 2011
Also, do you mean Domino's "Bownulated" sugar?
This is what it says from their website,
"This easy-to-measure brown sugar is a cup for cup replacement for regular light brown sugar."
http://www.dominosugar.com/Product.aspx?id=7
 
Fantastic M. January 10, 2011
You can substitute one for the other in a 1:1 ratio either by weight or volume. The same measurements of white and brown sugar have the same sweetness. Make sure that you pack the brown sugar into the measuring cup as it is less dense than white sugar.

No real adjustment needs to made to the recipe, but the resulting product will be slightly darker, have a butterscotchy flavor (from the molasses in brown sugar), and it will be a little more moist.
 
maxwell9030 January 10, 2011
Its domino brand, and they have labeled it granulated so it will not dry out like traditional brown sugar. Has a larger grain than regular sugar and is of course very dry.
 
usingSpoons January 10, 2011
There are 2 issues to bear in mind: the size of the crystals and how sticky the sugar is.
If the sugar crystals are a similar size to your usual white sugar, then you can measure it as you would normally. If it is coarser or finer, then cup measures will give you a different amount of sugar (weight measures will be the same).
The second issues is the 'stickiness' of the sugar. If it's dark and sticks together, then it has a lot of treacle/molasses in the sugar, and it will behave a bit differently, making baked goods moister, cookies more chewy. If the crystals run freely, much like white sugar, then it will behave in a very similar way, but with a bit more caramel flavour.
 
kathleen440 January 10, 2011
When you say "granulated," do you mean turbinado sugar? If so, just whiz it in a food processor to turn it into a finer grind.
 
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