can i use substitute one sugar for another?

Vaila

dont use splenda, caster sugar is fine but brown sugar has more flavour, nothing a touch of syrup or cinammon wont fix though. i use a recipe from an old radiation cookbook
8oz oats, 6oz melted butter, 6oz sugar at gas 5 for 30 mins, versatile too i add dried fruit or cocoa powder, choc chips

Penelope_Penguin

Herbaholic wrote: »

I understand some peoples reluctance to use artificial sweeteners, so don't all shout at me when I say this... My Dad is diabetic and splenda is recommended for use in a diabetic diet

Sorry, didn't mean to offend There's another thread here on using sugar substitutes, (eg canderel) if that's any help

As this has fallen from the front page of OS, I'll add it to the existing thread to keep sugar substitution ideas together.

murphydog999

Do I really have to buy caster sugar for a baking recipe? It's a banana loaf, not a sponge-type light cake, will it really make a difference to use standard?

T.I.A.

jackieglasgow

No it won't, but if you have a food processor you can give your sugar a whizz in that to make it a bit finer

seabright

Agree with the above. I'd probably use caster sugar for a really light cake, or one I was making for a special occasion where I really wanted it to come out nicely, but otherwise I just use granulated.

I've whizzed granulated up in a blender too, that works well converting it to caster

Kittikins

I never bother buying caster sugar, and my cakes always turn out scrummy, both loaves and 'real' cakes.

milliemonster

Yes me too, I gave up buying caster and always use granulated now as it's so much cheaper, the cakes don't come out any different to me and the kids still scoff them lol!

MaggieBaking

It does make a difference in cakes - granulated gives it a coarser texture which in some cases can taste even better. In a banana loaf, which can be quite heavy anyway I think I would rather go for caster sugar. But give it a try and see what you think. It will still be edible, still taste nice - it just might be even better with caster sugar.

If you have a pestle and mortar you can grind it down so it's a bit thinner.

xangeleyes

If I haven't got any caster sugar, I just use granulated sugar, doesn't make much of a difference to be honest.

Bitsy_Beans

I stopped buying caster sugar for baking a couple of years ago. Haven't noticed a difference TBH, no complaints either.