What are the benefits and drawbacks of substituting other sweeteners for white sugar in recipes?
There are many alternate sweeteners available now, such as honey, agave nectar, brown rice syrup, blackstrap molasses, xylitol and date sugar. What are the advantages and disadvantages of substituting one or more of the alternate sweeteners for white sugar when following recipes?
each presents it's own unique flavor, the best way to find out is to experiment. also one of mine is 1 oz dark rum with 25mg of stevia and 1/4tsp of kosher salt. this is a very close approximation of a 1/4 cup of brown sugar.
The benefits of some of the suggestions you made--you could add maple syrup to your list as well--are that they have nutritive value that regular sugar does not have.
The disadvantages would be 1) change in flavor of your end product. These alternatives might add a delicious new level of flavor to your recipe, but they would definitely change it. 2) the creaming action between butter and granulated sugar adds volume to baking goods 3) you would need to address the issue of proportion changes between liquid ingredients and dry ingredients since molasses, honey, etc are liquid and sugar is dry.
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by Blb26925 years ago
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