If you’ve ever swapped honey for sugar and your bake came out… weird? Not your fault. It’s chemistry. Save this Sugar Cheat Sheet: White sugar (cane/beet): crisp edges, more snap, more spread set Brown sugar: chewier softer (it holds water) deeper browning Caster/superfine: dissolves faster = smoother batter finer crumb Turbinado/Demerara: crunchy crystals = best as a topping (can stay gritty in batter) Coconut/Palm sugar: behaves closer to brown sugar — start with ½ swap Liquid sweeteners (hone
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If you’ve ever swapped honey for sugar and your bake came out… weird? Not your fault. It’s chemistry. Save this Sugar Cheat Sheet: White sugar (cane/beet): crisp edges, more snap, more spread set Brown sugar: chewier softer (it holds water) deeper browning Caster/superfine: dissolves faster = smoother batter finer crumb Turbinado/Demerara: crunchy crystals = best as a topping (can stay gritty in batter) Coconut/Palm sugar: behaves closer to brown sugar — start with ½ swap Liquid sweeteners (hone
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