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Sugar Question

post #1 of 4
Thread Starter 
I've decided to make some muffins and the various recipes call for sugar. The only sugar in the house at this time is bakers sugar. Can I use that interchangeably with regular sugar?

post #2 of 4
Yes. It can be directly substituted, even though it's finer grained. You'd think that volumetric measurement would be off because of that, but according to C&H it measures out the same.
post #3 of 4
I'm obsessed with Sugar in the Raw - is it at all possible to cook/bake with?

post #4 of 4
Gaucho, I'm liking you already. First leftovers, now sugar in the raw! You know my favorite use for SitR? As a topping on a whipped cream topping on a cup of Irish coffee. 
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