Baking FAQs

Q.  Can brown sugar be substituted for granulated sugar in recipes?
A.  No, you should stick to the recipe unless it says otherwise. For example, in cake recipes, white granulated sugar is called for as it has different properties like volume and the crust and crumb texture. It’s always best to follow the recipe to avoid any undesired outcomes.

Q. Can Golden sugar be substituted for granulated sugar in recipes?
A. Yes! Domino Golden Sugar performs cup-for-cup in all your favorite recipes as granulated white sugar, but is a less processed alternative adding a distinct hint of molasses.

Q.  Can powdered sugar be substituted for granulated sugar in recipes?
A.  It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

Q.  Does sugar do anything other than sweeten baked goods?
A. Sugar does more than just add sweetness to your baked goods. When baking, sugar adds flavor, texture, color, and structure. In cakes without fat, sugar helps delay egg coagulation and allows a cake to "set" properly. It also retains moisture in baked goods, creating softer and more pliable breads. When brown sugar is heated above its melting point, sugar caramelizes and creates a beautiful golden-brown look on the foods surface. The higher the brown sugar content, the darker your cookies, breads, or rub on your rack of ribs. Sugar benefits your baking in more ways than one and we talk about them all in our article here.