| Last update: 06 April 2022 If you want to know how many cups are in a pound of granulated sugar, brown sugar, or powdered sugar, you’ve come to the right place.1 pound of granulated sugar is approximately 2 14 cups. When tightly packed, 1 pound of brown sugar (light or dark) contains roughly 2 13 cups. These measurements imply you are spooning sugar into a measuring cup and then using a knife to level it off (without compacting). Using a cup to scoop sugar from a jar or bag may result in inconsistent measurements. Estimates are for a regular US cup. In the tables below, we’ve included a series of conversions from pounds to cups for various forms of sugar.
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What differentiates light brown sugar from dark brown sugar?
It’s understandable that you might not always have both light brown and dark brown sugar on hand when the need to bake arises. Having even one is a win! However, different recipes call for light and dark ingredients. The good news is that light brown sugar and dark brown sugar are interchangeable; substituting one for the other will not damage your cookies, crumble, or banana bread.
- However, let’s take a step back: what is brown sugar even? Unlike raw brown sugars such as turbinado or muscovado, refined brown sugar is essentially white sugar with molasses added.
- And the amount of molasses differentiates pale brown (with less molasses) from dark brown (more).
- Dark brown sugar contains nearly twice as much molasses as light brown sugar (6.5% against 3.5%), giving it a more intense caramel flavor.
While light brown sugar and dark brown sugar can be used interchangeably, they are not perfect equivalents. Using dark brown sugar in a recipe that asks for light can impart a more powerful flavor, a darker hue, and may somewhat alter the texture. Since acidic molasses interacts with baking soda, substituting dark brown sugar for light may result in a greater rise and/or a greater spread.
- This is usually something you won’t see unless you compare two batches side by side, but it might be the reason why your cookies don’t turn out precisely like the ones in the photo.
- Notably, the greater the amount of brown sugar a recipe calls for, such as a whole cup as opposed to a few tablespoons, the greater the influence a substitute will have.
If you’re preparing a marinade with simply light brown sugar, it’s no big deal. However, if you’re creating a crumb cake that asks for a whopping 134 cups of dark brown sugar for the streusel, you’ll likely want to use the correct sugar, since the additional molasses will provide so much flavor.