The baking industry is currently seeing a trend towards using less highly refined granulated sugar and instead opting for less refined options. The home baker has a multitude of options and reasons when it comes to alternative sweeteners.
Now, all sweeteners are in some way refined or processed even if it is just the acts of harvesting and packaging honey. These sweeteners are not completely unrefined, but instead minimally processed. The fact that these sweeteners are not highly refined means that they bring different baking and flavor qualities to your finished product. Below is a list of the main alternative sweeteners that are readily available for the home.
It should be noted that substituting alternative sweeteners in delicate products, e.g. sponge style cakes, is not recommended unless you test the new sugar before moving into any production for saleable goods. Sugars with a larger granulation can have an adverse affect on delicate baked goods.
- Evaporated cane juice: This is the best straight substitute for refined granulated sugar. It is usually substituted 1:1 for granulated sugar.
- Demerara, Turbinado, and Muscavado sugar: These sugars are very similar but have been refined to different levels. Each has a much larger granule size than refined white sugar, but can substitute both white and brown sugar. Since the granule size is larger you actually have less sugar per cup of these products so you may find yourself using slightly more sugar per cup (but not per pound) to attain the same level of sweetness in your product.
- Sucanat: Sucanat is basically dried cane juice and is a replacement for brown sugar. You can generally substitute this at a 1:1 ratio for brown sugar. Sucanat is more granulated than brown sugar so you may have to change your mixing procedures to avoid an overly grainy finished product.
- Agave: Agave can be used as a substitute for both liquid sweeteners and granulated sugar. As a substitute for granulated sugar you use 2/3 cups of agave to 1 cup of granulated sugar and decrease the liquids in your recipe by 1/4 to 1/3 of a cup. As a replacement for liquid sweeteners, you can substitute agave for maple syrup and honey at a 1:1 ratio. Agave is a great sweetener because unlike honey and maple syrup, it does not have a strong flavor that it brings to your product.
- Honey and Maple Syrup: These liquid sweeteners can basically be used interchangeably in a recipe where they are already called for. To substitute for granulated sugar, they work just like agave. When working with any liquid sweetener it is advised to decrease your oven temperature by 25°F to keep your product from browning excessively.
There are other alternative sweeteners but the ones listed here are some of the easiest to use and find. If you are looking to differentiate your product by adding a new or unique dimension of flavor, consider one of these alternative sweeteners.
About Braden Cadenelli
Braden is a graduate of the prestigious New England Culinary Institute with degrees in the Baking and Pastry as well as Culinary Arts. He has worked in top pastry kitchens and bakeries creating everything from cookies to wedding cakes. His creations have graced the plates of governors and owners of professional sports teams. Braden welcomes any and all questions and feedback. Contact Braden at Braden.Cadenelli@gmail.com and follow the Philadelphia Dessert Examiner at http://www.examiner.com/x-44207-Philadelphia-Dessert-Examiner
