When you read the ingredients label on any food item in the store, any ingredient with the -ose suffix is a sugar.
Common sugars in the human diet:
Common sugars in the human diet:
Sucrose (table sugar)
Fructose (found in fruit and honey--much sweeter than sucrose)
Glucose (human blood sugar)
Maltose (found in beer)
Lactose (found in milk)
Brown sugar substitute from joy the baker:
1c. sugar
1T. molasses
Mix thoroughly. Store in airtight container. Makes 1c. brown sugar
Powdered sugar substitute from this do it yourself site:
1c. powdered sugar = 1c. sugar + 1T. cornstarch ( if making icing with it)
Combine in a blender and blend at high speed until powdered. Store in airtight container.
Corn syrup substitute from this food.com page:
(A simple syrup recipe that's a great substitute for corn syrup especially if you're allergic to corn.)
2c. sugar
3/4c. water
1/4t. cream of tartar
1 pinch salt
Combine all ingredients above in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cover for 3 min. Then uncover and simmer, stirring often until it reaches a soft ball stage. Cool and store in a covered container at room temperature. Makes 2 cups of syrup.
Another corn syrup substitute:
1c. corn syrup = 1c. sugar + 1/4c. liquid (same type of liquid as specified in recipe)
Honey substitute:
1c. honey = 1&1/4c. sugar + 1/4c. liquid
Try these other honey substitutes.
Molasses substitutes:
dark corn syrup
brown sugar
honey
pure maple syrup (most pancake syrups in grocery stores are not maple syrup)
For more information on molasses and molasses substitutes, please visit Alan's kitchen or the gourmet sleuth.
How to reduce sugar in your diet:
Most dessert (and even some pastry) recipes call for more sugar than is needed for the recipe to taste good. Try reducing the sugar in 1/2c. increments (or 1/4c. increments) each time you make your recipe until you find the desired taste for you and your family.
If you are using fruit in the recipe, very ripe fruit is high in fructose which is sweeter than sugar. If you're making a dessert recipe that calls for fruit, try using very ripe fruit and try reducing the sugar you add in the recipe even more (1c. or more). See recipe mentioned in the next tip.
Need some help believing you can cut out sugar in these recipes? Check out the Banana Nut Cookies (with chocolate chips) recipe on this site. Below the original Mrs. Field's recipe is a healthier version of the recipe with less sugar and fat.
Need help to understand cooking measurements and terms?
Need more recipe ideas and substitutions?
If you like this recipe/blogpost, please feel free to use the social media buttons below to share it.
Honey substitute:
1c. honey = 1&1/4c. sugar + 1/4c. liquid
Try these other honey substitutes.
Molasses substitutes:
dark corn syrup
brown sugar
honey
pure maple syrup (most pancake syrups in grocery stores are not maple syrup)
For more information on molasses and molasses substitutes, please visit Alan's kitchen or the gourmet sleuth.
How to reduce sugar in your diet:
Most dessert (and even some pastry) recipes call for more sugar than is needed for the recipe to taste good. Try reducing the sugar in 1/2c. increments (or 1/4c. increments) each time you make your recipe until you find the desired taste for you and your family.
If you are using fruit in the recipe, very ripe fruit is high in fructose which is sweeter than sugar. If you're making a dessert recipe that calls for fruit, try using very ripe fruit and try reducing the sugar you add in the recipe even more (1c. or more). See recipe mentioned in the next tip.
Need some help believing you can cut out sugar in these recipes? Check out the Banana Nut Cookies (with chocolate chips) recipe on this site. Below the original Mrs. Field's recipe is a healthier version of the recipe with less sugar and fat.
Need help to understand cooking measurements and terms?
Need more recipe ideas and substitutions?
If you like this recipe/blogpost, please feel free to use the social media buttons below to share it.
