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When
you run out of something, what do you do ? The solution is to
substitute an ingredient called for in a recipe with another one, but
be careful because it doesn't always work.
More |
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OTHER (Cream of tartar,
etc.) |
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| FOR: |
SUBSTITUTE WITH: |
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BROWN SUGARS (one cup) |
When
a recipe calls for dark or light brown sugar, packed, here is the
substitution: For each
1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2
tablespoons molasses plus 1 cup granulated sugar.
To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed
dark brown sugar and 1/2 cup granulated sugar.
For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1
tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.
NOTE: Here's how to combine the sugar and molasses: You
don't want to dissolve the granulated sugar with the molasses, so as you
toss the granulated sugar with a fork, slowly drizzle the molasses over it.
Keep tossing until the sugar granules are covered completely. |
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CANE SYRUP |
2 parts dark
corn syrup and 1 part dark molasses. |
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CORN SYRUP, LIGHT AND DARK |
You can exchange one corn
syrup for the other. Dark will give you a more caramel color and taste.
| 1 cup dark corn syrup |
=
3/4 cup light corn syrup + 1/4 light molasses |
| 1 cup light corn
syrup |
=
1 cup maple syrup or honey |
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CORN SYRUP, LIGHT AND DARK |
1 for 1 with honey, maple
syrup or molasses. Recipes using corn syrup will be less sweet, and the
finished recipe will have different flavor characteristics. |
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CORN SYRUP, LIGHT AND DARK |
8 tablespoons glucose
equals 9 tablespoons light corn syrup. |
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GRANULATED SUGAR |
| 1 for 1 with any other granulated
sugar, however the recipe may change. |
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| 1 cup corn syrup or honey (decrease
liquid called for in recipe by 1/4 cup). May not work. |
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Sugar Substitute |
Amount to Use |
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Sucanat |
same amount |
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malted barley |
same amount |
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honey |
2/3 of sugar amount |
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rice syrup |
2/3 of sugar amount |
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maple syrup |
2/3 of sugar amount |
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date sugar |
2/3 of sugar amount |
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molasses |
1/2 of sugar amount |
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fructose |
1/2 of sugar amount |
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fruit juice concentrate |
1/2 of sugar amount |
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FruitSource |
same amount |
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HONEY, MAPLE SYRUP (one cup) |
1 cup honey = 3/4 cup
granulated sugar plus 1/4 cup liquid. Does not always work.
1 C. sugar = 3/4 C. honey minus 1/4 C. liquid
or plus 4 Tbs. flour plus 1/4 tsp. baking soda
1/2 C. sugar = 6 Tbs. honey minus 2 Tbs. liquid or plus 2 Tbs. flour plus
1/8 tsp. baking soda
1/3 C. sugar = 1/4 C. honey minus 1 1/2 Tbs. liquid or plus 1 1/2 Tbs. flour
plus 1 1/2 tsp. baking soda
1/4 C. sugar = 3 Tbs. honey minus 1 Tbs. liquid or plus 1 Tbs. flour plus
1/16 tsp. baking soda |
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MOLASSES (one cup) |
| Substitute 1 cup molasses with 3/4 cup packed dark
brown sugar (dark brown sugar has molasses in it) plus 1/4 cup liquid.
Increase the spices used in the recipe. |
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| You can also use 1 cup dark corn syrup, 1 cup maple
syrup or 1 cup honey for 1 cup of molasses. |
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RAW SUGAR: Evaporated
cane juice crystals, raw sugar, date sugar or any crystalline raw sugar
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Use packed dark brown
sugar, 1 for 1 |
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ARTIFICIAL SWEETENERS
Information from the NutraSweet Company. |
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Sugar |
Equal® packets |
Equal® |
Equal® |
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2 teaspoons |
1 packet |
about 1/4 teaspoon |
2 teaspoons |
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1 tablespoon |
1 1/2 packets |
1/2 teaspoon |
1 tablespoon |
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1/4 cup |
6 packets |
1 3/4 teaspoons |
1/4 cup |
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1/3 cup |
8 packets |
2 1/2 teaspoons |
1/3 cup |
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1/2 cup |
12 packets |
3 1/2 teaspoons |
1/2 cup |
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3/4 cup |
18 packets |
5 1/2 teaspoons |
3/4 cup |
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1 cup |
24 packets |
7 1/4 teaspoons |
1 cup |
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1 pound |
57 packets |
5 tablespoons + 2
teaspoons |
2 1/4 cups |
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SPLENDA® Granular
www.splenda.com |
It measures and pours, cup for cup - spoon
for spoon, like sugar
1 packet = 2 teaspoons
In recipes where the amount of sugar is quite
high, such as meringues, caramel, pecan pies, and angel food or pound cakes,
complete substitution of SPLENDA® Granular for all the sweeteners may not
yield the best results.
In recipes where sugar provides bulk
structure to the product, such as yellow or chocolate cakes, cookies,
muffins, quick breads, you may need to make a few slight changes in your
recipe for best results.
Baked goods made with little or no sugar do
not brown like recipes made with sugar. The addition of molasses, cocoa or
other dark ingredients can help you achieve browning in recipes like those
for cookies and cakes. For browning, add 1 tablespoon of molasses for
every cup of SPLENDA® Granular used.
Cakes
Successfully make a cake sweetened with SPLENDA® Granular
by following these tips:
For every 1 cup of SPLENDA® Granular, add
1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda.
Add sifted nonfat dry milk and baking soda to the remaining
dry ingredients. Otherwise follow the recipe's
directions. Baking:
Check for doneness 7 to 10 minutes earlier than the recipe calls for.
Bar Cookies, Brownies,
Muffins and Quick Breads
Successfully make bar cookies, brownies, muffins, and quick
breads sweetened with SPLENDA® Granular:
For every 1 cup of SPLENDA® Granular, add
1/2 teaspoon of baking soda. Add SPLENDA® Granular
to the butter, and cream the mixture well. Add baking soda to the recipe's
directions. In muffins and quick breads, the
addition of 1 to 2 tablespoons of honey or molasses will add some flavor
and moistness. Baking:
Check for doneness 3 to 5 minutes earlier than the recipe calls for.
Fruit Fillings, Sauces,
Puddings, and Custards
These recipes may not be as thick as when
they are made with sugar because sugar lends a viscous quality. These
recipes may cook a bit faster. Adding additional
flavor, such as 1/2 teaspoon of vanilla extract per cup of SPLENDA®
Granular, can boost the flavor.
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STEVIA |
Since Stevia
is 10 to 15 times sweeter than sugar, this is a fair replacement factor.
Since the crude herb may vary in strength, some experimentation may be
necessary. The high Stevioside extracts are between 200-300 times sweeter
that sugar and should be used sparingly.
Stevia
Powder - Green: Replace 1 cup
of sugar with 1 1/2 to 2 tablespoons of Stevia. Results may vary, depending
on the brand and grade of the product used.
Stevia
Extract Powder (White): Replace 1 cup of sugar with approximately
1/4 teaspoon of Stevia extract. Results may vary, depending on the brand and
grade of the product used |
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GLUCOSE |
Sweeteners high in glucose include corn
syrup, granulated sugar and honey. Exchange 1 for 1. |
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