Sweetener Substitutions (2813)

Sugar is responsible for the texture, flavor and tenderness of a baked product; the color of the crumb changes with increases or decreases in sugar content.

Substitutions for sugar include brown sugar, maple sugar, maple syrup, honey, sorghum syrup, cane syrup and corn syrup.

Brown sugar can substitute for white sugar, except in white shortened cakes and in sponge cakes. The texture will be different. Brown sugar causes the grain to be coarse, and the volume may not be as great. Brown sugars are usually used in bakery products, cereal coatings, table syrups, baked beans, mincemeat, hams, bacon, and popcorn coatings. Use one cup firmly packed brown sugar for each cup granulated sugar.

You can use various syrups in cake batter, but there will be a difference in the appearance and taste of the baked product.

In many cake or cookie recipes, you can replace half of the sugar with corn syrup without seriously affecting the results. Reduce the liquid in the recipe by one-fourth cup for each cup of syrup used.

Maple syrup can substitute for sugar in some recipes. Use one and one-half cups maple syrup for each cup of granulated sugar. Add one-fourth teaspoon soda for each cup of maple syrup used. Cut the liquid by one-half.

You may use molasses in recipes calling for brown sugar. Substitute one-fourth cup molasses and three-fourth cup granulated sugar for one cup brown sugar.

You can substitute sorghum for molasses. Use one-half teaspoon soda for each cup of sorghum. This amount of soda and sorghum has leavening power equal to one and one half teaspoons baking powder.

Lower baking temperature 25 degrees when you use molasses and sorghum in baked products.

Do not use sweeteners such as brown sugar, molasses or sorghum for canning, freezing fruits or for jelly-making, since their flavor overpowers the fruit flavor and their sweetness varies.

Non-sugar sweeteners are synthetic sweetening compounds. You cannot substitute them for sugar in all recipes. Follow manufacturer's directions as to correct amount.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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