Emergency recipe substitutions sugary sweets or ingredient equivalents for sugars and molasses

It’s a delight to bake sweets, but running out of a crucial recipe ingredient can really screw up the job. Knowing the “equivalent” or substitution of an ingredient can save the day. Many cake and cookie recipes can be adapted by using modern sweeteners if you don’t have the ingredients called for in old cookbooks or Grandma’s desert recipe. Today, Mom helps cooks in the kitchen with tips on granulated, brown, powdered sugars, and molasses.

Granulated sugar – Most sugar is obtained from sugar cane or sugar beets. The plants are squeezed, the liquid is boiled several times to separate the molasses, and the remaining clear liquid crystallizes into the familiar white granules on our tables. If you don’t have 1 cup granulated sugar, use 1 cup packed brown sugar OR instead of 1 cup granulated sugar, use 2 cups powdered sugar.

You can also substitute granulated sugars for sweet syrups, but you will need to remove some of the liquid in your recipe to maintain the correct moisture level. If you are baking, it helps to add a leavening agent like baking soda. If you don’t have the soda and you’re not baking then you can probably leave it out and still be fine. But this can affect the texture and cooking times, so keep a closer eye on your creation.

If you don’t have 1 cup granulated sugar, use 1 cup honey + 1/4 teaspoon soda and reduce liquid in recipe by 1/4 cup. Honey is sweeter than granulated sugar. Or, instead of 1 cup granulated sugar, use 1 1/2 cups molasses plus 1/4 teaspoon baking soda and reduce liquid in recipe by 1/4 cup. 1 pound (package) of granulated sugar = about 2 1/4 cups of granulated sugar.

Powdered sugar – Superfine or powdered sugar is granulated sugar that has been turned into a powder. It is used for a slightly softer texture, especially in fluffy icings and meringues. When measuring you will need a little more powder to compensate for its fine grain. If you don’t have 2 cups of powdered sugar, use 1 cup granulated. 1 pound (package) of powdered sugar = about 3 1/2 cups of powdered sugar, unsifted (unpackaged).

confectioner’s sugar – Confectioner’s sugar has been processed beyond the powdered sugar stage, into an even finer powder. Today the terms are used interchangeably, so check your packaging.

brown sugar – Brown sugar, or raw sugar, has a little more brown syrup or molasses than white granulated sugar and is a little less sweet. As a result, brown sugar has a more smoky flavor and a darker color. Golden brown sugar has less molasses than dark brown sugar. The two can be used interchangeably, but keep in mind that the darker sugar will have a richer flavor and color, and is generally better if you’re cooking pork.

If you don’t have brown sugar, use granulated sugar instead using the exact same measurements. You can also make brown sugar by combining 1 cup of sugar with 1/2 cup of molasses, but this can remove liquid from your recipe, so be careful using this substitution when baking cakes.

Brown sugar will stay soft if kept in an airtight container. To soften brown sugar, place in an ovenproof container and heat to 250 degrees until soft, or microwave on high for 30 seconds at a time until soft. Use it immediately as it will be harder than before when it cools down! A 1-pound package of brown sugar equals about 2 1/4 cups of firmly packed brown sugar.

Molasses – Molasses has a dark, sweet and smoky flavor. It is created during the sugar refining process. Molasses is slightly less sweet than granulated sugar. Until sugar prices fell in the 1930s, molasses was the primary sweetener in American kitchens. Sulfur dioxide is sometimes used to sweeten molasses. The term ‘sulfur-free molasses’ simply means that no sulfur was used in the creation of your molasses and it should be the lighter, sweeter type. Measuring molasses is easier (and more accurate) if you first grease the measuring cup with a little cooking spray or butter. A 12 fluid ounce jar of molasses equals 1 1/2 cups. One cup equals 8 fluid ounces.

If you are making a vintage recipe, I highly recommend purchasing a jar of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes, and BBQ sauces. Granulated sugars will not taste the same. If you have a jar left over, you can use molasses in baked beans, ham, oatmeal, ice cream, or add to syrup and butter on pancakes. One tablespoon of molasses provides 8% of your recommended daily iron and 4% of your calcium!

One cup of molasses is equal to 1 cup of honey. Note that honey is sweeter than molasses and will change the flavor slightly. Or instead of 1 cup molasses, try 3/4 cup granulated sugar (preferably brown) plus 1/4 cup water. Additional water (or other liquid) is required to make up for the moisture in the molasses. It is important to replace it if you are baking cakes or breads. Blackstrap molasses is the thickest, darkest and least sweet type of molasses and is not recommended for baking.

Baking Sugar Tip: Baking is based on a little more science than the average frosting recipe. Ingredients not only add flavor, they can also serve a specific function, like making your cake rise or binding ingredients together. For best results when baking, measure all of your ingredients accurately; such as leveling the measuring cup with a knife edge and placing the cup on the counter when measuring liquids. When using a substitution, keep in mind that its texture or taste may be slightly different. For more mom cooking tips and apron humor, visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!