Is turbinado sugar directly interchangeable with regular white sugar in recipes for baked goods? Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Turbinado sugar contains more moisture than regular white sugar, so the resulting baked good may have more moisture -- which may be better for cakes and muffins, but less so for cookies.
It works pretty well. It is a less refined sugar and more natural sugar. When used in baking one can tell the difference. It would depend what you are doing as to the result. I use turbinado a lot for brûlée. I also mix the sugars at times. Turbinado burns more quickly.
Please enter a valid email address.
Well played. You deserve a cookie.
Where counter meets stove, and other danger zones.
Clean Your Nooks & Crannies
An Easy, Rustic Flatbread
The Greatest Hits
Welcome Spring Produce with 12 Bright, Fresh Dishes
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.