General Discussion 10


kseiverd | Aug 30, 2014 08:50 AM

In my kitchen/pantry, I have several kinds of sugar...

- powdered/confectioner (or 10X as my grandmother called it)
- white/granulated
- brown (usually dark)
- raw/turbinado
- 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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