Ran out of demerara sugar mid-recipe? Brown Sugar will do the job at 1:1 — but only if you also adjust for what the swap takes away or adds. Sugar is a dry ingredient that behaves like a liquid once it melts: it holds moisture, delays the setting of the crumb, and browns in the oven. A liquid sweetener adds water the recipe did not ask for; a dry sweetener may not dissolve the same way; a high-intensity sweetener adds sweetness without any of sugar's bulk at all. Each of those differences needs a small correction, and this page lists them.
The conversion table below covers every amount you are likely to meet, from a tablespoon to two cups. After it come three worked examples with real numbers, a section on what changes in flavour, texture and browning, and the recipes where you should not substitute at all — candy, meringue and jam are the usual casualties. Sweeteners differ in sweetness, moisture and browning; liquid sweeteners need the recipe's liquid reduced.
The ratio, in a table
The table below converts demerara sugar to brown sugar for the amounts you are most likely to meet. The rule is always the same: 1:1.
| Demerara sugar called for | Brown sugar to use | Approximate weight | Notes |
|---|---|---|---|
| 1/4 cup | 1/4 cup | about 53 g | |
| 1/3 cup | 1/3 cup | about 71 g | |
| 1/2 cup | 1/2 cup | about 106 g | |
| 2/3 cup | 2/3 cup | about 142 g | |
| 3/4 cup | 3/4 cup | about 160 g | |
| 1 cup | 1 cup | about 213 g | |
| 1 1/2 cups | 1 1/2 cups | about 320 g | |
| 2 cups | 2 cups | about 426 g |
By weight, one cup of demerara sugar is about 220 g and one cup of brown sugar is about 213 g (King Arthur Baking, spooned and levelled). The two do not weigh the same cup for cup, which is why weighing is more reliable than scooping for this swap. All weights here are approximate — verify with a kitchen scale when the bake matters.
Packed firmly, per King Arthur; loosely spooned brown sugar weighs about 170 g per cup, so packing matters more than brand.
Worked examples
Example 1: Granola
Granola is a forgiving place to swap sweeteners, because the sweetener's job is mostly to bind and to add flavour. A recipe calls for 1/3 cup of demerara sugar. Using the ratio, that becomes 1/3 cup. Toss the oats, nuts and seeds with the oil and sweetener, spread the mixture on a tray, and bake at a low oven, stirring halfway through. The granola will be a little different in sweetness and a little different in crunch, and if the substitute is a liquid, the clusters may be softer — bake it a few minutes longer and let it cool completely on the tray, because granola crisps as it cools.
Example 2: A fruit crumble
A fruit crumble is a good place to try a sweetener swap, because the fruit and the topping both forgive a lot. A recipe calls for 3/4 cup of demerara sugar for the filling and topping combined. Using the ratio, that becomes 3/4 cup. Toss the fruit with half the sweetener, make the crumble topping with the rest, and bake until the fruit bubbles and the topping is golden. If the fruit is very tart, you may want a little more sweetener than the ratio says — taste the fruit first and adjust. The crumble will be a little different in flavour, but with custard or ice cream on top, nobody will mind.
Example 3: Pancakes
Pancakes need only a little sweetness, so the swap is small and the risk is low. A recipe calls for 2 tablespoons of demerara sugar. Using the ratio, that becomes 2 tablespoons. Whisk the dry ingredients, whisk the wet ingredients, then combine them with a few strokes and let the batter rest for five minutes. Cook as usual. The pancakes will taste a little different and may brown a little faster, so watch the first one and adjust the heat if needed. With syrup and butter on top, the difference is barely noticeable — this is the lowest-stakes way to try the swap.
What changes in the result
The most visible change is usually the browning. Sugar caramelises in the oven, and that caramelisation is what gives a cake its golden top and a cookie its crisp edge. Brown Sugar browns differently — faster, slower, or with a different colour — so the bake can look done before it is done, or stay pale when it is ready. Check with a skewer rather than by colour, and be ready to cover the top with foil if it browns too fast. The second change is the texture: a liquid sweetener makes a moister, softer crumb, while a dry substitute can make a drier one. The third is the flavour: Sweeteners differ in sweetness, moisture and browning; liquid sweeteners need the recipe's liquid reduced. In a strongly flavoured bake that character is welcome; in a delicate bake it can dominate. The fourth is the keeping quality: bakes made with liquid sweeteners often stay moist for longer, which is an advantage for anything eaten over several days.
When not to substitute
Do not swap 1:1 in candy-making, meringues or jam, where sugar's exact chemistry matters. In practice that means: do not make this swap in candy-making, where sugar's exact boiling behaviour is the whole recipe; do not make it in meringues, where sugar stabilises the egg white foam and a substitute can make the meringue weep or collapse; and do not make it in jam or preserves, where sugar is the preservative and getting it wrong is a food-safety issue, not just a taste issue. Be cautious in shortbread and in any recipe where sugar is a large share of the weight. And if the recipe is for someone managing blood sugar, remember that a different sweetener is not automatically a safe one — check with the person, and do not present a swap as a health claim.
Practical guidance
Weighing is the most reliable way to make this swap, because volume measures for sweeteners are inconsistent: a cup of brown sugar weighs more packed than loose, a cup of honey weighs far more than a cup of sugar, and a teaspoon of stevia weighs almost nothing. Use the weights on this page as a starting point, verify them with your own scale, and write the number down for next time. If you do not have a scale, measure liquids in a jug at eye level and dry sweeteners spooned and levelled — except brown sugar, which should be packed. Keep the substitute sealed and dry; sugar absorbs moisture and odours, and a damp cupboard will turn it into a solid lump.
All conversions on this page are approximate. A kitchen scale is the most reliable tool you own: weigh the substitute, note the number that works for your recipe, and use it next time. If a bake matters — a birthday cake, a loaf for guests — test the swap first in a small, forgiving recipe before you commit to the important one.
Frequently asked questions
Will my cake brown more with brown sugar?
Possibly — and it depends on the sweetener. Liquid sweeteners and those with more fructose tend to brown faster, so a cake can look done before the centre is set. Check with a skewer rather than by colour, and if the top is browning too fast, cover the tin loosely with foil for the last part of the bake. If your substitute browns more slowly, the cake may look pale when it is ready — again, trust the skewer, not the colour.
Can I use brown sugar in cookies?
Yes, but expect the cookies to behave differently. Sugar controls spread: it melts in the oven and lets the dough spread before it sets. A substitute changes that balance, so the cookies may be thicker or thinner than the recipe intends. Chill the dough for 30 minutes and bake one test cookie first. If the cookies spread too much, chill the dough longer; if they stay too thick, flatten the balls slightly. The flavour difference will be small under the chocolate or spice.
Can I use brown sugar in meringue or candy?
No — not safely, and not with a good result. Meringue depends on sugar to stabilise the egg-white foam, and candy depends on sugar's exact boiling behaviour; a substitute changes both, and the result can be a weeping meringue or a candy that never sets. Jam is the same: sugar is the preservative, and getting it wrong is a food-safety issue. For those recipes, use the sugar the recipe calls for, or find a recipe written for the substitute from the start.
Will the texture change with brown sugar?
Yes, a little. Sugar tenderises crumb, controls spread and holds moisture, and every substitute shifts that balance. A liquid sweetener usually makes a moister, softer crumb; a dry substitute can make a drier one; a high-intensity sweetener adds sweetness without any of sugar's bulk, so the bake can be drier and less tender. The changes are small in a strongly flavoured bake and most noticeable in a plain cake or a cookie. If the texture matters, try the swap first in a forgiving recipe such as banana bread or brownies.
Can I use brown sugar in tea and coffee?
It depends on the sweetener. Dry sweeteners that dissolve well work in hot drinks; liquid sweeteners work too, though they add a flavour of their own. Sweeteners that do not dissolve — date sugar is the classic example — will sit at the bottom of the cup and are best kept for baking. High-intensity sweeteners need only a tiny amount in a drink, so measure carefully: a pinch too much can make a cup of tea unpleasantly sweet. Taste as you go.
Does brown sugar dissolve the same way as demerara sugar?
Not always. Fine and liquid sweeteners dissolve quickly; coarse ones such as demerara and turbinado dissolve slowly and can leave a crunch, which is welcome in a crumble topping and unwelcome in a smooth custard. Date sugar does not dissolve at all. If the recipe needs the sweetener fully dissolved — a syrup, a custard, a smooth frosting — choose a fine or liquid sweetener, or dissolve the substitute in a little warm liquid first and let it cool before adding it.