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How can I safely reduce the sugar in a recipe?

nooodles | Jan 11, 200505:20 PM

If I have a cake/cookie recipe that calls for way more sugar than I like, can I simply cut the amount in half? Or will this do something strange to the texture of the baked good? Some answers I've gotten from friends (all theoretical; no one had a real answer):

yes--the sugar just melts in water anyway, so why can't you do it?

no--the sugar is a solid like flour, so if you take it away your batter will be more watery and your cake/cookie will be soggy. You need to substitute the removed sugar with something.

Any ideas?

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