brown sugar substitute

chefre · 11-10-2004, 07:01 AM

What is the best tasting brown sugar substitute for baking? Thanks!

MissBoop · 11-10-2004, 10:19 AM

Brown Sugar Twin

donchka · 11-10-2004, 11:11 AM

I have never been real happy with Sugar Twin. I use a cup of Splenda and a Tablespoon of blackstrap molasses. 12 carbs, but better taste to me...

BeadingDiva · 11-10-2004, 11:40 AM

I drolled just reading that! I used to make the most killer blackstrap molasses muffins. Yum!

But I am hypoglycemic so I am not sure about the molasses now. I am sure I'd get a blood sugar spike from it now.

I did try the sweet-n-low version of brown sugar and it was ok.

D
234/146/135

andibug · 11-10-2004, 02:49 PM

Sorry, but I just don't like the Brown Sugar Twin. It leaves a funky aftertaste that I just can't get past. I made the Gingersnap cookies and I ate a couple, but the rest went in the trash.

*Debbie*

donchka · 11-10-2004, 08:20 PM

I got the molasses idea from Dana Carpender's book, 500 Low-Carb Recipes. She admits it is "practically all carbs", but also lets us know that "blackstrap molasses is where all the minerals they take out of sugar end up". I think that any recipe that only had one tablespoon of blackstrap molasses would be ok because the amount would be so dispersed within the recipe that it wouldn't make a difference.

TVernon · 11-10-2004, 10:23 PM

I agree the Brown Sugar Twin is not that good. I use a xylitol and molasses combination mainly in toppings like for a sweet potato casserole or on a Pear Tatin cake. I only need 1 teaspoon to get the molasses flavor where I can taste it.

CandidCam · 12-19-2004, 11:05 AM

Glad I found this thread before DH went out and got the Brown Sugar Twin. I am planning to make the Carbquick "Toll House" cookies with Minicarb chips. The recipe calls for 3/4 cup of Splenda and 3/4 cup of the BST. Does one TB of the blackstrap molasses sound like a good amount to get a brown sugar flavor if I were to just add all Splenda and no BST?

TIA,
Kirsten

kb3 · 12-19-2004, 11:23 AM

Ty Ty for the ideas, this was one of the things I wish we could have found before. I wonder if the wife already knew about this but didnt tell me so she wouldnt have to bake!!!

christie · 12-19-2004, 11:23 AM

Nature Sweet makes a SA brown sugar. I bought some to bake with (HOLY COW, IT"S EXPENSIVE!!!) but haven't used it yet.
It may be on Netrition's menu.

Magicsmom · 12-19-2004, 11:44 AM

Quote:

Originally posted by christied
It may be on Netrition's menu.

It is, but it's pure Malitol. You have to tread lightly with that stuff!

Terry

CandidCam · 12-19-2004, 11:53 AM

Quote:

Originally posted by Magicsmom
It is, but it's pure Malitol. You have to tread lightly with that stuff!

Terry

Eek, my intestines just cramped-up thinking about it!

I just plugged into Fitday the Carbquick Toll House recipe (on their website) using a full 8oz. bag of Minicarb Semi-sweet chips, no nuts (I like 'em, but no one else does), 1.5 C Splenda and 1TB blackstrap molasses (instead of 3/4 cup Splenda and 3/4 C. BST). The recipe claims to yield 30 cookies. The nutrition info. for each cookie is as follows:
119 Calories
10 Fat
3 Carbs
2 Protein.

I think I will definitely be substituting Spenda + molasses in recipes, now.

k

TVernon · 12-19-2004, 01:01 PM

I use regular molasses not the blackstrap. Blackstrap has a very distinctive flavor which isn't necessarily bad but isn't the same as a brown sugar flavor. It may not be the taste you are looking for in cookies.

Aediekins · 12-20-2004, 02:00 AM

Quote:

Originally posted by CandidCam
Glad I found this thread before DH went out and got the Brown Sugar Twin. I am planning to make the Carbquick "Toll House" cookies with Minicarb chips. The recipe calls for 3/4 cup of Splenda and 3/4 cup of the BST. Does one TB of the blackstrap molasses sound like a good amount to get a brown sugar flavor if I were to just add all Splenda and no BST?

TIA,
Kirsten

I made the CQ cookies with 1 1/2 cups splenda and 1 tablespoon "robust" molasses . They turned out great. A little crumbly but tasted delicious! The recipe made 30 cookies, so it only added about 1/2 a carb per cookie.

And it tasted way better than when I used Sweet n' low brown (yuck, those were gross.)

Brendajm · 12-20-2004, 04:56 AM

I agree, the brownsugar twin is nasty, I made a white chocolate/macademia nut cookie from another site and used the brownsugar twin and it had a very bitter after taste, the cookies probabley would have been great with just splenda.

kcbookworm · 12-20-2004, 06:39 AM

I bought some Brown Sugar Twin to use in candied yams at Thanksgiving. I stuck my finger it it to taste it and literally gagged. I didn't put it in the candied yams because I was afraid it would ruin them.

So does it taste any better baked in something? By itself it is vile

mmorris · 12-20-2004, 07:24 AM

I substitute Sugarfree maple sugar for brown sugar.. Come out really well

BusyBee · 12-20-2004, 07:44 AM

I have been using Diabetisweet Brown Sugar Substitute and like it really well. I can find the white at Wal-Mart in the pharmacy section but had to orde the brown from the web site. It is an isomalt product and I started using it since DH is diabetic.

The small amounts I have used have been fine, don't know what large amounts used in a recipe would be like.

11-10-2004, 07:01 AM	#1
chefre Junior LCF Member Join Date: Nov 2003 Location: Fairborn, Oh Posts: 23 Gallery: chefre Stats: 181/160/150 WOE: Atkins Start Date: Oct. 2003	brown sugar substitute What is the best tasting brown sugar substitute for baking? Thanks!

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

11-10-2004, 10:19 AM	#2
MissBoop Sweet Tea Queen Join Date: Apr 2004 Location: South Western KY Posts: 28,179 Gallery: MissBoop Stats: 80 lbs to lose WOE: Hope & a Prayer Start Date: 04/08/2004	Brown Sugar Twin

11-10-2004, 11:11 AM	#3
donchka Senior LCF Member Join Date: Nov 2003 Posts: 112 Gallery: donchka	I have never been real happy with Sugar Twin. I use a cup of Splenda and a Tablespoon of blackstrap molasses. 12 carbs, but better taste to me...

11-10-2004, 11:40 AM	#4
BeadingDiva Senior LCF Member Join Date: Sep 2003 Location: Charlotte, NC Posts: 198 Gallery: BeadingDiva Stats: large goddess/ medium goddess/ small goddess WOE: Atkins Start Date: 6-1-03	I drolled just reading that! I used to make the most killer blackstrap molasses muffins. Yum! But I am hypoglycemic so I am not sure about the molasses now. I am sure I'd get a blood sugar spike from it now. I did try the sweet-n-low version of brown sugar and it was ok. D 234/146/135

11-10-2004, 02:49 PM	#5
andibug Guest Join Date: Jan 2004 Location: Tennessee Posts: 500 Gallery: andibug Stats: 287/176/150 5' tall WOE: Atkins!!! Start Date: 7-1-03	Sorry, but I just don't like the Brown Sugar Twin. It leaves a funky aftertaste that I just can't get past. I made the Gingersnap cookies and I ate a couple, but the rest went in the trash. Debbie

11-10-2004, 08:20 PM	#6
donchka Senior LCF Member Join Date: Nov 2003 Posts: 112 Gallery: donchka	I got the molasses idea from Dana Carpender's book, 500 Low-Carb Recipes. She admits it is "practically all carbs", but also lets us know that "blackstrap molasses is where all the minerals they take out of sugar end up". I think that any recipe that only had one tablespoon of blackstrap molasses would be ok because the amount would be so dispersed within the recipe that it wouldn't make a difference.

11-10-2004, 10:23 PM	#7
TVernon MAJOR LCF POSTER! Join Date: Jun 2002 Location: Ojai, California Posts: 1,130 Gallery: TVernon Stats: 177/133/130 WOE: Atkins and The Firm Start Date: Atkins 1998, Firm 1991	I agree the Brown Sugar Twin is not that good. I use a xylitol and molasses combination mainly in toppings like for a sweet potato casserole or on a Pear Tatin cake. I only need 1 teaspoon to get the molasses flavor where I can taste it.

12-19-2004, 11:05 AM	#8
CandidCam Body By Johnsonville Join Date: Dec 2003 Location: Posin' all sexy-like for diddidit.... Posts: 13,759 Gallery: CandidCam Stats: 181/124/120 5'4" ~ size 14-16/4-6/2-4 WOE: Atkins pre-maintenance/modified carb-cycling Start Date: -57#s since 9/4/03 -- 4 to go!	Glad I found this thread before DH went out and got the Brown Sugar Twin. I am planning to make the Carbquick "Toll House" cookies with Minicarb chips. The recipe calls for 3/4 cup of Splenda and 3/4 cup of the BST. Does one TB of the blackstrap molasses sound like a good amount to get a brown sugar flavor if I were to just add all Splenda and no BST? TIA, Kirsten

12-19-2004, 11:23 AM	#9
kb3 Senior LCF Member Join Date: Dec 2004 Location: St. Petersburg Florida Posts: 62 Gallery: kb3 Stats: 213/213/180	Ty Ty for the ideas, this was one of the things I wish we could have found before. I wonder if the wife already knew about this but didnt tell me so she wouldnt have to bake!!!

12-19-2004, 11:23 AM	#10
christie Way too much time on my hands! Join Date: Oct 2004 Location: Hamilton, Ontario, Canada Posts: 11,922 Gallery: christie Stats: It'll do. WOE: ATKIN'S Start Date: 2001	Nature Sweet makes a SA brown sugar. I bought some to bake with (HOLY COW, IT"S EXPENSIVE!!!) but haven't used it yet. It may be on Netrition's menu.

12-19-2004, 01:01 PM	#13
TVernon MAJOR LCF POSTER! Join Date: Jun 2002 Location: Ojai, California Posts: 1,130 Gallery: TVernon Stats: 177/133/130 WOE: Atkins and The Firm Start Date: Atkins 1998, Firm 1991	I use regular molasses not the blackstrap. Blackstrap has a very distinctive flavor which isn't necessarily bad but isn't the same as a brown sugar flavor. It may not be the taste you are looking for in cookies.

12-20-2004, 04:56 AM	#15
Brendajm Senior LCF Member Join Date: May 2004 Location: lancaster, Pa Posts: 852 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now BFFM Start Date: march, 2004	I agree, the brownsugar twin is nasty, I made a white chocolate/macademia nut cookie from another site and used the brownsugar twin and it had a very bitter after taste, the cookies probabley would have been great with just splenda.

12-20-2004, 06:39 AM	#16
kcbookworm MAJOR LCF POSTER! Join Date: Sep 2004 Location: Kansas City MO Posts: 2,757 Gallery: kcbookworm WOE: Atkins	I bought some Brown Sugar Twin to use in candied yams at Thanksgiving. I stuck my finger it it to taste it and literally gagged. I didn't put it in the candied yams because I was afraid it would ruin them. So does it taste any better baked in something? By itself it is vile

12-20-2004, 07:24 AM	#17
mmorris Very Gabby LCF Member!!! Join Date: May 2003 Location: White Mountains, NH Posts: 4,384 Gallery: mmorris Stats: 266/161/150 -(105)- WOE: Atkins Start Date: August 2002	I substitute Sugarfree maple sugar for brown sugar.. Come out really well

12-20-2004, 07:44 AM	#18
BusyBee MAJOR LCF POSTER! Join Date: Sep 2004 Location: Missouri Posts: 1,375 Gallery: BusyBee Stats: 214.6/185.5/165 WOE: Lower Fat/Lower Carb Start Date: LF/ LC-Jan. 21.2005	I have been using Diabetisweet Brown Sugar Substitute and like it really well. I can find the white at Wal-Mart in the pharmacy section but had to orde the brown from the web site. It is an isomalt product and I started using it since DH is diabetic. The small amounts I have used have been fine, don't know what large amounts used in a recipe would be like.