Editing Granulated sugar

{{Ingredient
|form=White cane or beet
|role=Sweetener · tenderness, browning, spread
|storage=Pantry, indefinitely
|season=Year-round
|kcal100=387
|g_tsp=4.2
|g_tbsp=12.5
|g_cup=200
|g_each=
|allergens=
|pantry=yes
|price=3.49
|price_per=4 lb
|summary=Sugar does more than sweeten. Creamed with butter it cuts air pockets that become the crumb; in the oven it holds water, browns, and lets cookies spread. Liquid sweeteners do none of that the same way, so the substitution rules adjust liquids and temperature.
}}

== Substitutions ==
{| class="wikitable rp-rules"
! Use instead !! When its job is !! How much !! Confidence !! What changes
{{Substitution|to=Honey|ratio=0.75|confidence=medium|effect=Use ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast.|warning=Never for infants under one year.}}
{{Substitution|to=Honey|role=creaming|confidence=low|effect=A liquid sweetener cannot be creamed with butter. Cookies spread thin and soft.}}
{{Substitution|to=Maple syrup|ratio=0.75|confidence=medium|effect=Use ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads.}}
{{Substitution|to=Maple syrup|role=creaming|confidence=low|effect=Cannot be creamed; cookies spread thin.}}
|}