Have you ever wondered what makes Purecane Sugar stand out compared to other sugars?
With more and more of us looking for healthier alternatives to pure white sugar, it makes sense that many of us are asking how we can use purecane sugar in our kitchens.
The good news is that purecane sugar offers many advantages for bakers and home cooks alike.
It provides intense sweetness, beautiful color, and has a low glycemic index making it a great choice for those trying to limit their sugar intake.
But if you’re looking for substitutes for purecane sugar, here’s the top five: honey, maple syrup, molasses, coconut sugar and stevia.
What’s Purecane Sugar?
Purecane sugar, also known as muscovado sugar, is a type of unrefined raw cane sugar.
It is produced by pressing the moisture out of freshly harvested cane juice and is usually dark brown in color.
Pure cane sugar has high levels of natural molasses present in it, which gives it a distinct flavor that many people enjoy.
Pure cane sugar contains fewer calories than refined white sugars and has more nutrients like zinc and magnesium, as well as some antioxidants.
It does have a higher glycemic index than refined white sugars but still ranks lower on the GI scale than other natural sweeteners like honey or maple syrup.
When using purecane sugar, it’s important to remember that its moist texture can cause batters to be too wet resulting in baked goods that sink in the middle or don’t cook evenly throughout.
We recommend adding more flour to compensate for this or substituting it with another type of natural sweetener instead.
The 5 Best Substitutes for Purecane Sugar
Unfortunately, purecane sugar can be difficult to find or expensive depending on where you live.
Here are five excellent substitutes for purecane sugar that can often be found in your local grocery store or used as a natural sugar substitute in other recipes:
1 – Agave Nectar
Agave nectar (also agave syrup) is made from the same plant species as tequila (Agave tequilana)—the Mexican blue agave—which grows in the semi-arid areas of Mexico.
Some studies have suggested that Agave nectar can be up to 1.
5 times sweeter than purecane sugar, while offering an intense sweetness without sharp sugar spikes.
In addition, it contains a relatively low amount of fructose (fructose makes up around 20-50% of the total sugar content), meaning that its richness and sweetness come without any unhealthy harmful side effects linked to excess fructose consumption.
As an alternative to using purecane sugar, Agave nectar is usually sold in two forms- liquid or raw, depending on how refined it has been and how much of it you need for your recipe.
2 – Coconut Palm Sugar
Coconut palm sugar comes from the sap of the coconut palm tree.
It is made by boiling down the nectar or fresh sap until a thick syrup is left behind and then drying it into granular form.
The taste of coconut palm sugar is quite similar to that of regular pure cane sugar, although it has a slightly nuttier flavor due to its high mineral content.
It also has a golden brown coloring, so it’s perfect for baking projects where you want the cookies or cakes to look golden brown.
Coconut palm sugar also contains nutrients like zinc, iron, and potassium; this makes it an ideal sugar alternative for those watching their dietary intake.
When baking with coconut palm sugar, use less than what’s called for in your recipe as the consistency can differ from cane sugar.
3 – Honey
Honey is a sweet and syrupy food product that is produced from bees.
It has a unique flavor and is commonly used as a natural sweetener in many recipes.
Honey has been used for centuries and is considered by many to be healthier than regular refined white sugar.
It also contains vitamins, minerals, and antioxidants that may help boost your health.
When replacing pure cane sugar with honey, use 3/4 cup of honey for every cup of sugar called for in the recipe and reduce the other liquids by 1/3 cup to compensate.
Additionally, if you are baking something like a cake, consider adding 1/2 teaspoon of baking soda per cup of honey so your cake will rise properly.
4 – Maple Syrup
One of the most popular substitutes for purecane sugar is maple syrup.
It contains about 54% of sugar, as well as trace minerals like potassium and calcium, which makes it a healthier choice in place of cane sugar.
Maple syrup also lends a unique flavor to dishes that you won’t get from other alternatives.
It’s ideal for baking and making desserts but can also be used for savory dishes to add a subtle sweetness.
You should note that maple syrup is significantly sweeter than purecane sugar, so you will need to use less when substituting it in recipes.
5 – Brown Sugar
Brown sugar is a basic kitchen staple and a great substitute for purecane sugar in baking.
It’s made from cane sugar, combined with molasses.
This gives it an unmistakable warm, caramel-like flavor and a light brown color.
The particles of the brown sugar are larger than purecane and therefore it tends to have more moisture than white or raw sugars.
It can replace purecane one-for-one in recipes with adjustments made to account for its added moisture content.
Brown sugar pairs great with chocolate, nuts, and spices.
Its slightly complex flavor makes it ideal for baking cookies, muffins, pies, cakes and more.
Choosing the right sugar to use in your recipes is a matter of personal taste.
But whether you prefer to use purecane sugar or opt for a substitute such as coconut or sucanat, it can help to understand the nuances of each type of sugar.
Each brings with it its own distinct flavor as well as impact on the environment.
Whichever sweetener you choose, keep in mind that moderation is key.
Too much sugar — regardless of what form you use — may put your health at risk by increasing your risk for certain health conditions, including obesity and type 2 diabetes.
Consuming too much added sugars can also lead to tooth decay, so if you reach for any type of added sweetener in your food or drink, be mindful of how much you consume.