Can you use demerara sugar instead of granulated for baking?

You can use demerara sugar in place of granulated sugar for baking, but there are a few things to keep in mind:

1. Flavor and Texture: Demerara sugar has a slightly molasses-like flavor and a coarser texture than granulated sugar. This can affect the final taste and appearance of your baked goods.

2. Moisture Content: Demerara sugar has a higher moisture content than granulated sugar. This can impact the texture of your baked goods, making them slightly denser or moister.

3. Substitution Ratio: You can generally substitute demerara sugar for granulated sugar in a 1:1 ratio. However, you may need to adjust the amount of liquid in your recipe depending on the recipe and desired outcome.

Here's a guide on how to use demerara sugar in baking:

* Cakes and Cookies: Demerara sugar can add a rich, caramelized flavor to cakes and cookies. However, its coarseness might result in a slightly crunchy texture. You might want to reduce the amount of liquid in your recipe slightly.

* Brownies: Demerara sugar is a great choice for brownies, adding a complex flavor and a slightly chewy texture.

* Muffins and Quick Breads: You can use demerara sugar in muffins and quick breads for a slightly sweet and caramelized flavor.

* Frosting and Glaze: Demerara sugar can be used in frostings and glazes for a beautiful, rustic look and a subtle molasses flavor.

Important Tip: Start with a smaller amount of demerara sugar than granulated sugar and adjust based on taste and texture.

Ultimately, using demerara sugar instead of granulated sugar is a matter of personal preference and the specific recipe you're making. Experiment to find what works best for you!