I have several different types of sugar in my kitchen, including white sugar, brown sugar and a variety of coarse sugars. I had a terrible time trying to use raw sugar and cookies. Brown sugar is white granulated sugar that has had cane molasses added to it. For example, instead of one cup of white sugar, try 3/4 cup white sugar and 1/4 cup raw sugar. Plain sugar has a fine texture that is easy to cream into butter and beat into meringues and frostings. These raw/coarse sugars do have a good flavor that is not unlike a light brown sugar and they can be a nice addition to a recipe – particularly to a batch of cookies. Expert Insight According to GlobalGourmet.com, turbinado (a type of raw sugar) is "versatile and accommodating in all manner of cooking and baking." Crisp Your Cookie With This One Sugar Secret | The DIY Cook, Sugar: Why it's not always vegan, and what to do about it - Rivels and GritsRivels and Grits. Darker and less fine than regular granulated sugar, this ingredient definitely differs from the classic. The result is cookies that are thin and tender/crisp. Shortbread dough contains little moisture, so the raw sugar crystals remained whole and adversely affected the texture of the shortbread. The crystals did not cook well, remaining whole and crunchy. Acidic brown sugar, on the other hand, speeds gluten formation and egg protein coagulation, so the dough sets quickly, making cookies thick and tender/chewy. Doing this will allow you to use it just like regular white sugar and get the same results in terms of how your recipes come together. The difference between white sugar and raw sugar arises from the production process of each one. Sugars originate in the tissues of almost all plants. We wondered if they could be swapped into baked good recipes that call for granulated sugar. I have also had to use raw sugar in place of icing sugar in a recipe (someone was allergic to the processed white sugar but not raw) and I ground it down to a fine powder in a coffee grinder. Good Buy 2020 Sale: $10 Equipment Books, No Limit! Coarse sugars have a large crystal that takes a lot more effort to break down and they will take more moisture to dissolve. • Calorific value of raw sugar is just 11kcal per teaspoon whereas it is much higher (16kcal) in the case of white sugar. I’ve even started using coconut sugar in baking. Baking with Raw Sugars We baked muffins, sugar cookies, layer cakes, and shortbread with granulated sugar and Demerara and turbinado sugars and compared the texture, flavor, and appearance of each. Pourable cake batter contains enough moisture to dissolve the large crystals of raw sugar. Required fields are marked *. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. White Sugar vs Raw Sugar . To ensure success across the board, we recommend simply measuring and then grinding raw sugars in a spice grinder until fine and powdery before using them in baking recipes that call for granulated sugar. When using sugar in a recipe that doesn’t require creaming, such as sweetening a pie filling, white sugar and raw sugar can be interchanged without any impact on the finished product. Raw sugars should be fine in moist, pourable batters but won’t work in drier doughs. Perfectly Creamy Frozen Yogurt is Available for Pre-Order! This means that cookie doughs made with coarse sugar will be drier than those made with regular sugar and you’ll also need to work much harder to get the sugar to dissolve into a meringue or frosting. © 2020 America's Test Kitchen. Sugar is generally referred to as table or granulated sugar that is chemically known as sucrose. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. It didn’t dissolve into the batter the way that white sugar does, but in that case the hint of crunch worked quite nicely and didn’t detract from the final product. I used a coarse sugar making spice cake once because that was the only sugar we had. Natural cane sugar is made from sugar cane, while conventional white granulated sugar may be made from either cane or sugar beets. The color of raw sugar is brown due to the molasses content while white sugar gets its pure white color after being bleached with certain chemicals. Copyrights © 2017 Baking Bites &trade. Since both plants produce molecules of sucrose that are identical, this is not a significant distinction. The muffin batters and cookie doughs contained enough moisture to dissolve most of the raw sugar granules but not all. All Rights Reserved. It looks like brown sugar, but the crystals are less processed, resulting in larger, coarser, crunchier granules and a higher molasses content. Turbinado sugar is mainly used in sweetening beverages, but can also be used in baking. Both raw-sugar layer cakes had a moist and uniform crumb and were fluffier than the cakes made with granulated sugar. Turbinado sugar is raw sugar that has only had the surface molasses washed off. The raw-sugar muffins were denser and slightly squatter and tougher than those made with granulated sugar. Thankfully, organic fine granulated sugar exists! Using a sweetener other than what a recipe was designed to use usually results in compromising flavor in the baked item. Turbinado sugar isn't as high as refined sugar on the GI scale and tends to not 'color' your baked item's sweetness profile too excessively. When using sugar in a recipe that doesn’t require creaming, such as sweetening a pie filling, white sugar and raw sugar can be interchanged without any impact on the finished product. An average person consumes about 25 kilograms of sugar each year, which is equal to over 260 food calories per person, per day. Shoppers often buy “raw” sugars such as Demerara and turbinado because they are less processed and offer a more complex, molasses-like flavor than granulated sugar. White sugar, on the other hand, is produced after raw sugar undergoes further washing, filtration, and chemical processing of raw sugar. A tablespoon of raw sugar has 33 calories, while a tablespoon of white sugar has 45 calories. Another is to process the sugar in the food processor until the crystals break down and it has a finer consistency. This makes white sugar almost 100% sucrose. Main Difference – Raw Sugar vs Brown Sugar. Your email address will not be published. What are demerara, turbinado and muscovado sugars? Light brown sugar is used more often in baking, while dark brown sugar, with a … But when we’re looking at … One tweak you can make when using raw sugar is to add a couple of teaspoons of water to a recipe to get back a little of that lost moisture. Turbinado sugar (also known as raw sugar) is an ingredient you might have only seen at the condiment bar at your local cafe just waiting to be dusted over your morning oatmeal or stirred into a latte.