In my kitchen/pantry, I have several kinds of sugar...
- powdered/confectioner (or 10X as my grandmother called it)
- brown (usually dark)
- and a cone of something hard/dark that I bought on a whim
How interchangeable can they be? I switch out the white in chocolate chip cookies for all brown... for flavor and chewiness (I think??). Powdered has corn starch in it, I think?... could it be subbed for regular in a DIRE emergency?
Why is plain white granulated cheaper than sugar "of color"?? Isn't that what white sugar starts as?
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