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Are brown sugar and white sugar interchangeable in a recipe?

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Using brown sugar in place of white sugar will change the texture of baked goods. The most noticeable difference is that brown sugar makes baked goods moister, which is fine for cookies and quick breads, but it will also add a caramel flavor and darken the color of the baked goods. Cakes require white sugar for a dry and aerated texture. White sugar makes a crisp cookie. Brown sugar makes a softer cookie. To hit that happy medium, most cookie recipes use half white and half brown sugar. How do I substitute honey for sugar in a recipe? It is best to use a recipe specifically developed with honey as the ingredient because of its greater sweetening power and moisture content. When substituting honey for granulated sugar, substitute up to ½ of the sugar with honey. For each cup of honey used in baked goods, reduce the amount of liquid in the recipe by ¼ cup and add ½ teaspoon baking soda. Reduce the oven temperature by 25 degrees to prevent overbrowning of the baked goods. How should ... more
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