If you’re out of white sugar and only have brown, your best bet might be to switch recipes. I’m serious. Look for recipes that specifically use brown sugar. It’s like asking a cat to bark—it’s not going to work perfectly.
Or, you can use a combination: half brown sugar, half something else. Got some honey? Maple syrup? White sugar is just sugar, after all. The world won’t end if you swap, but the texture will change. Embrace the chaos.
