Ingredient Equivalencies and Substitutions

Making one thing into another is never 100 percent. In a pinch, however, it is helpful to know how to come close to an original ingredient and quantity. Substituting ingredients such as granulated sugar and molasses for brown sugar comes closer to the original because that substitution is often made commercially, although I prefer using unrefined brown sugar that has the original molasses in it (see Sugar). It is not possible to give a substitution for molasses, however, because in order to have enough molasses contained by the sugar, too much sugar would need to be added.