Quick! Sub for white sugar? Brown or confect?

17 years ago

Help!

I have the chocolate and butter melted for Molten Lava Cakes and just found out I only have 1/2 cup of sugar in the house and need 1 1/2 cups total!

I have brown sugar and confectioners sugar though, so how much of which one should I use for the missing 1 cup of white sugar????

Thanks in advance!

Alexa

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Comments (13)

centralcacyclist
17 years ago
I'd use brown in the same quantity.
foodonastump
17 years ago
I would use 1 3/4 cups of confectioners in place of the cup of white. Same weight. I would not want to molasses taste. But what do I know.
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lakeguy35
17 years ago
Borrow a cup of sugar from the neighbors??? I'm thinking the brown will mess with the texture of the cake somewhat, maybe not.

David
centralcacyclist
17 years ago
The heavy cocoa taste will mask the brown sugar unless you have dark brown sugar. Still... I like a little of that caramel flavor with chocolate. With powdered sugar you are also adding cornstarch to your recipe. That might not be a good thing. The texture won't be altered much if any.
centralcacyclist
17 years ago
The skinny:

In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste.

Here is a link that might be useful: Subbing sweeteners.
foodonastump
17 years ago
Yes I realize there is cornstarch... 1/30th, according to my label... which would mean that for the quantity I mentioned you are talking approx 1 Tbsp. Too bad the link does not mention confectioners.

Maybe reduce the flour a bit? I am still not feeling brown sugar in a lava cake, but like I said before, "what do I know."

So Alexa, what did you do? And how was it?
User
17 years ago
Like Eileen, I would like use brown sugar. I often sub brown in chocolate recipes that call for white.

Ann
foodonastump
17 years ago
Well it seems that Ann, Eileen and, upon further examination, the rest of the Internet disagree with me. Now I know!

I guess the answer to "What do I know" is a resounding "Nothing!" Oh well I tried.
centralcacyclist
17 years ago
Food, it's a reasonable assumption! I have done a lot of baking and made a lot of substitutions along the way.
User
17 years ago
"Food", I wasn't telling you were wrong. Just that I would prefer brown sugar as the substitute.

Look what I found for you. A recipe for Molten Lava cakes using both confectioners sugar and brown sugar.

Check out the second recipe on this link.

Molten Lava Cakes - Lite Version

See you weren't wrong at all.

Ann
foodonastump
17 years ago
Thanks Ann, but there were plenty of sources that specifically said not to sub with confectioners. Including the FAQ on Domino's site.
caliloo
Original Author
17 years ago
Thanks everyone!

I ended up using brown sugar and they were just fine. I love that all of you will jump in with great suggestions, and bail out a member in need!

Thanks again!
Alexa
jannie
17 years ago
Brown has a molasses flavor. I wouldn't substitute it for white.

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Quick! Sub for white sugar? Brown or confect?

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centralcacyclist

foodonastump

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Quick! Sub for white sugar? Brown or confect?

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