• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Shel_B

Making Chocolate Pudding with Brown Sugar

2 posts in this topic

The chocolate pudding recipe I use is http://forums.egullet.org/topic/147199-shel’s-simple-old-fashioned-low-fat-chocolate-pudding/#entry1955865.  Been thinking of swapping out some of the regular, granulated sugar for brown sugar.  Any thoughts on proportions or ideas on how to best make the substitution?

 

My first thought was to replace 1 Tbs of granulated sugar with a Tbs of brown, and then reduce the remaining granulated sugar by 25% (1/2 Tbs).  Good starting point?  Got a better suggestion?  Would love to hear it.  Thanks!


 ... Shel

"... ya can't please everyone, so ya got to please yourself "

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.