Sugar helps make baked goodies puffy, golden brown and moist, but plain granulated sugar isn’t your only option. Whether looking to cut calories, use less processed ingredients or simply change up the flavor, here are some options.
Natural sweeteners
Don’t be fooled by brown and “raw” varieties of sugar. You might see them called “turbinado” or “cane sugar.”
Some of these varieties of turbinado and cane sugar may be slightly less refined than plain old sugar, but not to a significant degree.
They do have unique textures, which make them good for light sprinkling on top of your goodies just before baking.
Instead of the “white stuff,” try honey, maple syrup, brown rice syrup or agave nectar for a more natural alternative. These options won’t necessarily cut down calories, but each offers a different flavor to cakes, cookies, breads and muffins.
Artificial sweeteners
Sugar substitutes are another option, but they won’t provide the same volume and tenderness as sugar or the options mentioned above. Some also have an unpleasant aftertaste when heated.
If you have a diabetic in the family, these replacements offer helpful sugar-free and calorie-free sweetness. But remember: Most of these substances are chemicals and/or highly processed, so they’re best consumed in strict moderation.
If you’re going to use them, be cautious with the measurements. Many artificial versions are much sweeter than sugar.
Here are some highlights on the most popular kinds:
Saccharin (aka Sweet ‘N Low): Use it in baking but beware of the strong aftertaste.
Sucralose (aka Splenda): Heat-stable for baking, you can also replace half the sugar with Splenda or buy a blend of the two. Splenda also makes a brown-sugar blend with 50 percent brown sugar and 50 percent sucralose.
Aspartame (aka Equal or NutraSweet): Not recommended for baking; use this for sweetening beverages instead.
Stevia: You can swap many of the new stevia products for equal parts of sugar in most recipes (always check packaging).
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