The darker sugarz.

Hobbit0815

Hey guys, I need some help with converting the proper measurements from a certain sugar to the next.

My mom always used turbinado (sugar in the raw) for her recipes, while delicious and healthier than processed brown sugar, we just don't have enough money flying around to pay $2.50 for a small 2lb box of raw sugar.

What I was hoping for (which I already scoured google for) is for you guys to help me convert the amount that my mother used in her recipes with turbinado, to light brown sugar.

Now I know I might just be really stupid here and there -isn't- any conversion, but I thought of the fact that the turbinado is really grainy, and the light brown sugar is really.. well.. not. Processed, it is. Very powdery. I was thinking if I used, say, 1 cups of raw sugar for my cookies, how much would it be for the powdered sugar? Would I use half? Stay with 1 cup?

I know the taste will differ most likely, but man, I'm not made of money.

MagicPrime

Hobbit0815 wrote: »

Hey guys, I need some help with converting the proper measurements from a certain sugar to the next.

My mom always used turbinado (sugar in the raw) for her recipes, while delicious and healthier than processed brown sugar, we just don't have enough money flying around to pay $2.50 for a small 2lb box of raw sugar.

What I was hoping for (which I already scoured google for) is for you guys to help me convert the amount that my mother used in her recipes with turbinado, to light brown sugar.

Now I know I might just be really stupid here and there -isn't- any conversion, but I thought of the fact that the turbinado is really grainy, and the light brown sugar is really.. well.. not. Processed, it is. Very powdery. I was thinking if I used, say, 1 cups of raw sugar for my cookies, how much would it be for the powdered sugar? Would I use half? Stay with 1 cup?

I know the taste will differ most likely, but man, I'm not made of money.

Honestly, a cup is a cup is a cup. For the most part - if these are Better Homes and gardens recipes there is no conversion if its home made recipes then your best bet would be measuring by weight.

Find out how much a cup of raw sugar weighs then weigh out the same amount in light brown sugar.

Or just guesstimate and put in a little less of the brown sugar. if it doesn't work out just right you'll know for next time and compensate.

VisionOfClarity

Turbinado, according to wiki, is a natural brown sugar so the same measurements should be fine.

EggyToast

Worst case scenario, it tastes a little more or less molassesy or a little more or less sweet.

Should be 1/1. The "Sugar in the Raw" product is actually harder to work with due to the larger grains; the sugar often doesn't melt entirely unless you ensure you watch it. As far as baking, Light Brown should be pretty equivalent for taste and easier to work with. You could also use regular white sugar with a dab of molasses.

Hobbit0815

I've definitely had trouble getting all the larger grains to melt making cake frostings, which resulted in sad cake-fiends like myself. The brown sugar will be a nice change!

Anyway, thanks guys!

Hahnsoo1

One thing you might try is substituting an equivalent amount of white sugar (1 cup of turbinado -> 1 cup of white sugar) and adding a touch of molasses (less than a tablespoon, adjust to taste).