can i use substitute one sugar for another?

slash69

just about to start making some smartie cookies and the recipes asks for light brown soft sugar and i've only got dark brown soft sugar...local corner shop only had demerara which i 've also got already could i substitute the light for dark or would there be a big taste/colour difference???
thanx in advance

Penelope_Penguin

slash69 wrote: »

could i substitute the light for dark or would there be a big taste/colour difference???

That's what I'd do There may be a slight difference, but IMHO a difference for the better

Penny. x

Money_maker

Half normal white, half dark?

Butterfly_Brain

Half caster sugar/ half brown or just use caster sugar

slash69

thankx pp, mm & bb,
will try the recipes with all 3 suggestions , separately i hasten too add lol

pelirocco

I have substituted dark brown for light brown and imoh it wasnt good , I have found using ordinary white sugar has made nicer cookies

Jojo_the_Tightfisted

I'd go half and half, because dark brown alone will give it a deeper chewy, almost burnt toffee like taste (good for me, but not popular with DDs).

littlepinkstars44

I am planning on making some cupcakes this afternoon, and all the recipes i have been looking at online are asking for caster sugar.

I don't have any in the house, just plain old morrisons granulated sugar

will this make much difference in the cupcakes?

helyg

Not too much difference, caster sugar is finer so creams better with the butter, but I have used granulated before and it has been fine.

angchris

i have never ever bought castor sugar, have always used normal granulated sugar for all my cooking and everything comes out fine.

Baileys_Babe

I only use granulated, never had a problem. Also one less thing for me to run out off.