White Sugar

• The web site for Sugar In The Raw states that raw sugar can be substituted in equal parts for white sugar. However, when substituting, do so by weight, not volume. Raw sugar has larger crystals and will have a different volume relative to its weight than white sugar. Also, be aware that because of the coarseness of these large crystals, raw sugar might not cream as well as white sugar, leading to a more grainy finished product.

Brown Sugar

• Brown sugar contains molasses, which gives it a flavor that is absent in white sugar. Raw sugar can be substituted in equal parts for brown sugar, but the flavor will be different. Moisture content is a concern, as well. Because raw sugar is not as moist, adding a teaspoon of honey or molasses will keep the finished product from being too dry. Just as with white sugar, measure by weight, not volume.

Honey

• Honey is naturally sweeter than sugar, so use less than the amount of raw sugar needed. To substitute, use around half of the weight called for, and be aware that baked goods will brown faster. Since honey is more moist than raw sugar, baked goods will also come out denser. The web site Allrecipes recommends adding in a pinch of baking soda to neutralize acidity, unless the recipe contains sour cream or buttermilk, and reducing any other liquids in the recipe by two tablespoons.

Artificial Sweeteners

• Most artificial sweeteners are far sweeter than sugar, and do not perform as well when baked. Aspartame should not be heated at all, but for cold recipes, substitute 24 1-gram packs for each cup of sugar. Substitute saccharine in the same ratio as aspartame, but substitute for only half of the sugar called for. Sucralose, more commonly known as Splenda, can be substituted equally for sugar. Use the granulated form, and pay close attention when baking, as it has a tendency to need less baking time.