Quote:
Originally Posted by Huntingwhale
Dumb question, but can you use simple syrup (dissolved sugar water) as a sub for regular sugar in ay recipe? Or would that make it too runny?
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Simple answer is no. It is not quite as bad for cakes but cookies would spread way too much when baking.
There are ways to compensate and convert. Mr. Google is your best friend when trying those conversions as they are not the same for all cakes, bars, cookies etc.
There are some sugars that are mostly interchangeable, like brown sugar and granulated sugar. You might notice a difference in cookies as brown sugar will result in softer more chewable cookies.