can i use substitute one sugar for another?

lilbert

sometimes i dont notice any difference, sometimes they come out slightly 'grainy'. But i havent used caster for years now. granulated is much cheaper and its only for hubby/kids, they scoff it all the same If it were a special occasion i might buy caster though.

Taliahmai

Im another that never buys caster sugar and people love my cakes

Ben84

I've been using granulated in everything for years and the cakes all come out very light, I even use it in swiss roll. It may help that I beat the cakes well with an electric mixer, or maybe it would be fine anyway?

Sublime_2

I use whatever I've got in the house, whether caster, granulated, or demerara. Never had a problem.

zippychick

can i substitute one sugar for another should help. I whizz normal sugar in my hand blender little attachment thingmymabob.

these threads may also help

Grinding sugar to make caster sugar

Caster sugar vs granulated sugar

I'll merge this with the first link later :beer:

Zip

zippychick

how did your banana loaf work out? I've made this recipe many times and it's devine. Keeps really well too

mumtosix

I am about to make some chutney but realise I only have dark brown (saving for my Christmas cakes, baking Monday) and demerara sugar in the cupboard. The recipes says soft brown - would using demerara make a difference or am I destined to pop to Mr S this morning?
Thank you all in advance.

daisiegg

Doesn't demerara sugar have a different texture...more granulated? or is that muscovado... Racking brains...I have about 10 different types of sugar in my cupboards but can never remember which is which!

I'd probably use dark brown over demerara in place of light brown. It would probably change the taste a tiny bit but not too dramatically I shouldn't think.

I regularly interchange types of sugars in recipes depending on what I have in the cupboards and it's rarely a problem.

daisiegg

Oh I just read your post properly and noticed you said you want to save the dark brown for your Christmas cake... hmm. I reckon demerara would be ok but you should probably ignore me and wait for someone with more wisdom to come along!

VfM4meplse

I think demerara will be fine, it comes in larger crystals than granulated so will take longer to dissolve if you want to avoid a crunchy recipe, but realistically you will be cooking the chutney at a high temperature and for long enough so it shouldn't be a problem. Soft brown sugar will dissolve more easily and will add to the caramel taste and colour, but I would suggest is not critical to the recipe. Part of the joy of cooking is experimenting with different ingredients and methods so I would encourage your creativity here!

So don't bother with Sainsbo's this am....