Thank you for attending our class on sugars and sweeteners! We explored different types of sugars, alternative sweeteners, and how they affect baking outcomes. Here’s a summary of key takeaways and next steps:

Key Takeaways and Next Steps

1. Understanding Different Types of Sugar

Granulated sugar (white sugar) is the most common and widely used in baking. It raises blood sugar and contributes to tooth decay.
Brown sugar is simply white sugar with molasses added. It comes in light and dark varieties and can be easily made at home by adding molasses to white sugar.
Powdered sugar (or confectioner’s sugar) contains cornstarch to prevent caking and is used for frostings and decorations.
Superfine sugar dissolves quickly and is useful for delicate desserts like meringues.

2. Alternative Sweeteners

Artificial sweeteners like aspartame (Equal), saccharin (Sweet’N Low), and sucralose (Splenda) provide sweetness without calories but may have potential health concerns.
Natural sweeteners like Stevia and Monk Fruit extract offer zero-calorie options but may alter texture and taste in baking.
Sugar alcohols like erythritol and xylitol do not spike blood sugar but may cause digestive issues. Note: Xylitol is toxic to dogs.

3. Baking with Sugar Substitutes

Some substitutes like swerve and Truvia are designed for 1:1 sugar replacements, while others require conversion (check packaging for guidance).
Alternative sweeteners can affect the texture, color, and moisture of baked goods. Baking time and temperature adjustments may be necessary.
Trial and error is key—start with partial substitutions before replacing all sugar in a recipe.

4. Liquid Sweeteners & Their Uses

Honey, maple syrup, molasses, and agave syrup provide natural sweetness but require recipe adjustments due to their liquid content.
Honey is sweeter than sugar, so less is needed. Avoid baking above 350°F as it scorches.
Maple syrup has antioxidants and may help reduce cholesterol, making it a nutritious alternative.
Agave syrup is often overprocessed, losing nutritional benefits, but still functions as a sweetener.

5. Whole Food Sweeteners

Mashed bananas, applesauce, and date syrup provide natural sweetness along with fiber and nutrients.
They can replace sugar in some recipes but will impact texture and moisture levels.
Dates, in particular, are a great whole food alternative for adding sweetness to baked goods and cereals.

Resources

Shopping Options

(Some options available, but not an extensive list.)

Honey: Raw vs. Pasteurized

Healthline: Raw Honey vs. Regular

Dates as a Sweetener

3 Ways to Use Dates Instead of White Sugar

Baking with Sugar & Substitutes

Types of Sugar
King Arthur: Sugar Alternatives for Baking

Substituting Liquid Sweeteners

How to Bake with Liquid Sweeteners

Featured Recipes

Peanut Butter Banana Muffins
Brown Butter Pecan Chip Cookies
Apple Crumble with Stevia

Lower Sugar Recipe Sites