Substituting different kinds of sugar?

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bentrinh

Assistant Cook
Joined
Feb 8, 2007
Messages
26
There's a rescipe calling for "Golden Caster sugar" and "Light Muscovado sugar". I heard you can get this easily in Europe, but I can't find it here in California. Can I just use regular brown sugar? Here's the rescipe:

Billington's - Classic Chocolate Cake
 
From what I've been able to find, you can substitute regular granulated sugar for the castor sugar and brown sugar for the muscovado sugar. Muscovado is supposedly a dark sugar, so I might substitute half light brown and half dark brown sugar.
 
Go to the Safeway (Vons) and pick up a two pound bag of C&H washed raw sugar. If you have a Smart & Final nearby, the Florida Crystals Natural cane sugar is the equivalent of caster sugar and the Demerara sugar is the equivalent of Moscavado, only from a different Caribbean island.

I could never understand why the least processed product, raw sugar, has a higher price tag than either refined white sugar, or, especially brown sugar, where they have to take the white sugar and put the original molasses BACK IN!
 
Last edited:
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.
 
PA Baker said:
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.

You're right, PA. I forgot to add that. Good call.
 
Well, light and dark brown sugar, confinationar's sugar, regular sugar, and mossalass...
 
PA Baker said:
Castor tends to be a bit finer than the standard American white sugar. If you can find a fine white sugar you can sub that for the castor. Or, take your regular white granulated and give it a whirl in the food processor.
Pa, you can buy what my dad called bar sugar..He use to use it for his tom and jerrys at Christmas..It's just a super fine white sugar.

kadesma
 
Muscovado is a light brown sugar. Are you able to buy golden granulated sugar? if so, as PA suggests just give it a quick blitz in the food processor.

You could also email Billingtons and ask them what they would suggest as a substitute? They must have others wishing to use their recipes. Good Luck.
 
bentrinh said:
I don't have a food processor :(. Besides I gotta bake it today at 2..


I'd love to know if you're pleased with the finished product:)
 
I have this thing:
HC3000.jpg

That should work right?
 
That will work and Light Muscovado sugar might be found in the Mexican section of your grocery store. It comes in cone shapes in bags.
 

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