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Sub for brown sugar?


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Sub for brown sugar?

dixieday | Nov 1, 2002 07:51 AM

Just wondering--what can you use as a substitute for brown sugar in baking recipes, especially for streusel-y fillings or toppings for cinnamon rolls or coffee cake? Feels like regular granulated sugar or raw sugar wouldn't get dark and "syrupy" enough. Sugar plus treacle? Demerara sugar? Any other English or Euro products that would work? THanks!

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