Can you use cane sugar instead of white in a recipe?

You can often use cane sugar in place of white sugar in a recipe, but there are a few things to keep in mind:

Similarities:

* Sweetness: Cane sugar and white sugar have essentially the same level of sweetness.

* Texture: Both sugars dissolve and blend into batters and doughs similarly.

Differences:

* Flavor: Cane sugar can have a slightly different, more molasses-like flavor than white sugar. This can be desirable in some recipes (like cookies or cakes), but might not be suitable for others (like delicate desserts or frostings).

* Color: Cane sugar is often a light brown color, which can slightly alter the final appearance of your baked goods.

* Moisture: Cane sugar can sometimes be slightly more moist than white sugar, which may affect the texture of your recipe.

Tips for Using Cane Sugar:

* Start with a smaller amount: Since cane sugar has a slightly stronger flavor, you may want to start with a little less than what the recipe calls for and adjust to your taste.

* Consider the recipe: If you're baking something delicate, like a cake or frosting, you might want to stick with white sugar for a cleaner taste and color. Cane sugar is a great choice for cookies, brownies, or other recipes where a deeper flavor is desirable.

* Experiment: Don't be afraid to try using cane sugar in place of white sugar. You might be surprised by the delicious results!

Overall, cane sugar is a great alternative to white sugar in many recipes. Just be aware of the potential for a slightly different flavor and color. With a little experimentation, you can find the perfect balance of sweetness and flavor for your baking needs.