The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [6]
Margarine
Margarine may be substituted for butter, but it is not recommended because it lacks the rich flavor that butter offers. However, if using margarine in place of butter, it is essential that it is a 100 percent vegetable oil, solid stick.
Margarine spreads—in tub or stick form—will alter the liquid and fat combination of the recipe, leading to either unsatisfactory or downright disastrous results. You can determine the fat percentage in one of two ways. In some cases, the percentage is printed on the box. If it reads anything less than 100 percent oil, it is a spread and should be avoided for baking purposes. If the percentage is not printed on the outside of the box, flip it over and check the calories. If it is 100 calories per tablespoon, it is 100 percent vegetable oil; any less, and it is less than 100 percent and should not be used.
Granulated White Sugar
Granulated white sugar is the most common sweetener used throughout this collection. It is refined cane or beet sugar. If a recipe in the book calls for sugar without specifying which one, use granulated white sugar. Once opened, store granulated sugar in an airtight container in a cool, dry place.
Brown Sugar
Brown sugar is granulated sugar that has some molasses added to it. The molasses gives the brown sugar a soft texture. Light brown sugar has less molasses and a more delicate flavor than dark brown sugar. If a recipe in the book calls for brown sugar without specifying which one, use light brown sugar. If you are out of brown sugar, substitute 1 cup granulated white sugar plus 2 tablespoons molasses for each cup of brown sugar. Once opened, store brown sugar in an airtight container or zip-top plastic bag to prevent clumping.
Powdered Sugar
Powdered sugar (also called confectioner’s sugar) is granulated sugar that has been ground to a fine powder. Cornstarch is added to prevent the sugar from clumping together. It is used in recipes where regular sugar would be too grainy. If you are out of powdered sugar, place 1 cup granulated white sugar plus 1/8 teaspoon cornstarch in a food processor or blender, then process on high speed until finely powdered. Once opened, store powdered sugar in an airtight container or zip-top plastic bag to prevent clumping.
Corn Syrup
Corn syrup is a thick, sweet syrup made by processing cornstarch with acids or enzymes. Light corn syrup is further treated to remove any color. Light corn syrup is very sweet but does not have much flavor. Dark corn syrup has coloring and flavoring added to make it caramel-like. Unopened containers of corn syrup may be stored at room temperature. After opening, store corn syrup in the refrigerator to protect against mold. Corn syrup will keep indefinitely when stored properly.
Honey
Honey is the nectar of plants that has been gathered and concentrated by honeybees. Unopened containers of honey may be stored at room temperature. After opening, store honey in the refrigerator to protect against mold. Honey will keep indefinitely when stored properly.
Maple Syrup
Maple syrup is a thick, liquid sweetener made by boiling the sap from maple trees. Maple syrup has a strong, pure maple flavor. Unopened containers of maple syrup may be stored at room temperature. After opening, store maple syrup in the refrigerator to protect against mold. Maple syrup will keep indefinitely when stored properly.
Molasses
Molasses is made from the juice of sugar cane or sugar beets that is boiled until a syrupy mixture remains. Light molasses is lighter in flavor and color and results from the first boiling of the syrup. Dark molasses, dark in both flavor and color, is not as sweet as light molasses. It comes from the second boiling of the syrup. Light and dark molasses may be used interchangeably in the recipes in this collection. Blackstrap molasses is thick, very dark, and has a bitter flavor; it is not recommended for the recipes in this