White vs Brown Sugar; What's The Difference?
Hey guys! So, my cousin recently told me she tried a recipe for 3 ingredient cookies(I've never tried a recipe like this, so comment below if you have, and let me know how it went). She said hers didn't turn out very well, but she later found a new recipe that switched out the white sugar for brown. She wanted to know if it would make that much of a difference, and when she should use it in the future, so I did a little digging, and here's what I came up with: Brown sugar has more liquid, less calories, less concentrated sweetness(who knows what that is?), and more minerals. Here's the thing, brown sugar is basically white sugar mixed with molasses(If you're ever out of brown sugar just add white sugar and molasses to the recipe). Because of this, the molasses will give your recipe a base flavor, and effectively enrich the main flavor of whatever it is you're baking, much like vanilla extract. So, while exchanging brown sugar for white sugar in
