Then, use muscovado sugar or demerara instead. Fortunately, if you ever find yourself in the process of whipping up a delicious brown sugar recipe only to find that the sugar in your cabinet has become hard and dense, there’s a simple solution. -Kim. A brown sugar substitute recipe you can make in minutes. . This recipe has been a life changer for me! I hope this helps. Can you tell me if this will “caramelize” like regular brown sugar. I hope this helps. I have a jug (yes, jug) of vegetable glycerine. Now in my mid 80’s I don’t have I googled the ingredients in Truvia and it says erythritol and stevia with natural flavors. For light brown sugar, use 1 tablespoon molasses for every 1 cup of granulated sugar. Required fields are marked *. But want you and your readers to know that Phosphoric Acid is a listed ingredient and none of the maple flavorings or extracts list this as an ingredient. Add more or less molasses to make the brown sugar darker or lighter for your needs. I am a new diabetic. -Kim. Cake, sweet dessert sauces, muffins, cookies are the popular place to use brown sugar also helps to increase the glamour and shine of the dishes. Hi, McDonna. I read your whole blog entry (which I never tend to read – not just yours… blogs in general… not because I don’t want to but – never mind, long story). Substitute for dark brown sugar. Brown sugar can get quite hard when it dries out – hard as a rock! Like white sugar, brown sugar is a sweetener produced from either the sugarcane or sugar beet plant. Why? On a low carb keto diet? I get it online directly from Sukrin USA, but can also get it on Amazon. I can’t eat sugar alcohols and Stevie tastes terrible. The brown sugar extract and molasses extracts smell like burned wood and chemicals. Does it have an after taste ? I am looking forward to following you. Coconut sugar has inulin that is known as a fiber for improving gut health and decreasing glucose absorption. Thanks for the recipe. -Kim. When cooked, due to the ratios of sugar, flour and butter, it turns into a semi firm candy like topping. Saving money is always a good thing. [NOTE] If you are allergic to stevia I suggest buying adding a few tiny spoonfuls of Nu Naturals Monk Fruit Sweetener to make a 1:1 brown sugar equivalent. Blackstrap molasses, in particular, is thick, dark and slightly bitter, which can add an interesting twist to your dishes and desserts. They have a similar moisture content and flavor and will work well as a substitute for brown sugar. The addition of molasses gives the sugar a dark color and rich, caramel-like flavor. When white sugar catch brown color by mixing molasses or other ingredients it’s called brown sugar. I’ve tried Erythritol golden and it crystallized. Since you like Sukrin the best, I am going to use your recipe and replace maple extract with malt. -Kim, THANK YOU for the brown sugar sub! Thank you so much for this recipe. I’ve heard Yacon & Erythritol make a good brown sugar sub. Your recipes will come out a little different in texture since the “sugar” component will be missing, but that doesn’t mean you can’t enjoy some great things. Thank you again. In fact, one of the easiest methods for how to soften brown sugar is to place a moist paper towel on top of the sugar and microwave for 20–30 seconds in a microwave-safe bowl. It’s the perfect option for those who can’t have the sugar and carbs in molasses. The Sukrin Gold does not have an after taste to my taste buds. Thanks again and have a wonderful day! For a more “clean” alternative, molasses or yacon syrup can be used instead. Keep reading for an in-depth look at the similarities and differences between brown and white sugar, along with some simple brown sugar substitute options that you can make in your favorite recipes. Is this recipe considered light or dark brown sugar? I have not seen anything regarding this subject, however, I have problems with my teeth (crunchy, hard salads and crunchy meat bits can cause a tremendous amount of intense pain in a nano-second) having the ability to make a bread treat is exciting! Opting for brown sugar brands that are organic or produced from sugarcane plants instead is an easy way to minimize your exposure to genetically modified plants. I tested this low carb brown sugar substitute in several baking recipes and it worked just fine. Our team includes licensed nutritionists and dietitians, certified health education specialists, as well as certified strength and conditioning specialists, personal trainers and corrective exercise specialists. Not only does each serving contain a high amount of brown sugar calories, but excess sugar consumption may also contribute to chronic disease and weight gain. & detox juicing guide. I have a sugar-free brown sugar for your favorite sugar-free recipes! Janice, you can pulse the erythritol in a coffee grinder to make it like confectioner’s sugar (powdered sugar) and use it that way. What is the difference between  brown sugar vs. white sugar? It doesn’t mean that it won’t be delicious, erythritol is just a little different is all. Angela, I am sorry to hear about your teeth hurting you. -Kim, I’ve been looking for a sub to use in BBQ rub, will your Recipy work, Absolutely, Len. I will order it now. Thanks Kim! -Kim. are clickable links to medically peer-reviewed studies. You will probably need to use pure monk fruit, pure stevia or liquid splenda. Can I use this recipe as a 1:1 replacement for real brown sugar? Hi Louis, first make sure that the Mapleine is mixed thoroughly into the erythritol and that no tiny globules of maple extract remain.

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