From what I remember of Stella Park's notes on toasted sugar (you can find it on Serious Eats website): toasted sugar should behave no differently than white granulated sugar. That is, you would not have to use more or less than what the recipes list. It is still a 1:1 substitution.
It is the flavor profile that would differ. Toasted sugar has a subtle caramel-like flavor.
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It is the flavor profile that would differ. Toasted sugar has a subtle caramel-like flavor.