From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Need sweetener substitution list
Date: 24 Jul 92 12:52:44 -0500
Distribution: world
Organization: University of Northern Iowa

In article <13686@mindlink.bc.ca>, Christine_Code@mindlink.bc.ca (Christine Code) writes:
> 
> 
> I'd like a list of what to substitute for what in order to get similarly sweet
> results.  Do any of you know this stuff?
> 
> Thanks!
> 
> ...Christine
> 

This takes a bit of experimenting. The sweeteners used most often include
these:

raw sugar (also called turbinado sugar, C&H sugar company also produces)
Sucant (which I have never used- I think it is also raw sugar)
brown rice syrup
barley malt
maple syrup
frozen apple juice concentrate, undiluted
date sugar


Raw sugar can be substituted for regular sugar 1 for 1. You should
realize that the product will be slightly less fine than refined sugar, 
but it will dissolve the same. 

Brown rice syrup can be substituted for raw sugar at about 3 tablespoons
to 1/2 cup sugar. Since you are substituting a liquid product for
a dry product, you should realize that you are adding more liquid to 
the recipe. I use this to advantage by reducing the margarine in a 
recipe by about 1 or 2 tablespoons (depending on how much you start with), 
and increasing the flour in a recipe by about 1/4 cup. 

Barley malt syrup is substituted at about the same rate as brown 
rice syrup. I think the taste of this is rather strong, so it it usually
appropriate only when you are combining it with other sweeteners. 

Maple syrup has a higher water content than something like brown rice
syrup, so you'll need more to get the equivalent sweetness in a recipe. 
I would say about 1 cup to substitute for 1/2 cup sugar. The maple taste
will come through in the food, though, so use it only in dishes that 
you don't mind the maple. Maple goes well with fruit like apples, as
well as sweet potatoes and squash. Write to the State of Vermont- I'm
sure they can give you more ideas. Sometimes I'll cook it down with
1 tablespoon cornstarch- then it becomes more the consistency of a 
thick syrup. If you use it, you'll need to increase the flour in a 
recipe by about 1/2 cup, and also add more baking powder or egg replacer. 

Apple juice concentrate follows similar rules to Maple syrup- there
is a lot of water content in this, as well. This is very good for
making your own jam (using strawberries, etc), and also in pies, 
coffee cake, and so forth. You should realize you'll get a strong apple
taste in the result. Word to the wise: though you have no fat in this, 
there's lots of calories in concentrated fruit juice!

Date Sugar is a very sweet sugar, and you might use slightly less than
you do regular sugar. Appropriate in muffins, pancakes, etc. Will yield
a slightly heavier result than raw sugar will. Since it is dry, it
does keep for a long time and is easy to use in recipies. Does not 
melt with the same consistency as raw sugar does. You can also take
chopped dates and cook them down with a bit of water, then blend them
into a syrup- this is a good substitute if you must rely on regular
supermarkets rather than food coops (as is the frozen fruit juice option). 



-Mary Howard

Newsgroups: rec.food.veg