Cane sugar syrup is a versatile liquid sweetener that many people consider as an alternative to granulated sugar. Whether you’re baking, making cocktails, or sweetening your coffee, using a liquid syrup instead of solid sugar can impact flavour, texture, and consistency. But can you successfully substitute cane sugar syrup for granulated sugar in all recipes?
In this blog, we’ll explore the differences between the two sweeteners, how to substitute them correctly, the pros and cons of using syrup, and the best situations where it works well.
Understanding Cane Sugar Syrup vs Granulated Sugar
What is Cane Sugar Syrup?
Cane sugar syrup is made by extracting juice from sugarcane and reducing it into a concentrated liquid sweetener. It has a smooth, syrupy consistency and a slightly caramel-like flavour. Unlike simple syrup, which is just sugar dissolved in water, cane sugar syrup is derived directly from sugarcane, giving it a richer taste and natural sweetness.
What is Granulated Sugar?
Granulated sugar is the most common type of sugar used in cooking and baking. It is made by crystallising sugarcane or sugar beet juice into dry, fine grains. It dissolves in liquid but remains a solid at room temperature, which helps provide structure in baked goods.
Key Differences
- Moisture Content: Granulated sugar is dry, while cane sugar syrup contains liquid.
- Sweetness: Syrup is often more concentrated in sweetness, meaning you may need less of it.
- Consistency: Liquid syrup blends more smoothly into drinks and sauces but can alter the texture of baked goods.
Conversion Guide: How to Substitute Cane Sugar Syrup for Granulated Sugar
If you’re replacing granulated sugar with cane sugar syrup, you’ll need to adjust the quantity and liquid content in the recipe. A general guideline is:
- Replace 1 cup of granulated sugar with approximately ¾ cup of cane sugar syrup.
- Reduce the total liquid in the recipe by ¼ cup to maintain the right consistency.
Adjustments for Different Uses
- Baking: Since sugar contributes to the structure of baked goods, reducing other liquids (milk, water, juice) helps balance the moisture.
- Beverages: No need to adjust measurements—cane sugar syrup dissolves easily, making it perfect for coffee, tea, and cocktails.
- Sauces & Marinades: Works as a direct replacement for sugar, often enhancing caramelisation.
Pros & Cons of Using Cane Sugar Syrup Instead of Granulated Sugar
Pros
- Easier to dissolve: Unlike granulated sugar, cane sugar syrup blends smoothly into hot and cold drinks, making it ideal for coffee, cocktails, and iced teas.
- Smoother texture: In sauces, glazes, and syrups, it eliminates graininess that can sometimes occur with granulated sugar.
- Enhanced flavour: Cane sugar syrup has a mild caramel note that can enhance baked goods and desserts.
Cons
- Can alter texture in baking: Since sugar helps create structure in cakes and cookies, replacing it with syrup may result in softer or denser baked goods.
- Shorter shelf life: Unlike granulated sugar, which lasts indefinitely, liquid syrup can crystallise or spoil if not stored properly.
- Storage considerations: Cane sugar syrup needs to be stored in a cool, dry place and may require refrigeration after opening.
If you’re looking for a high-quality alternative, consider trying cane sugar syrup that offers the same sweetness without granulated sugar.
Best Use Cases for Substituting Cane Sugar Syrup
Cane sugar syrup works well in many recipes, but some are better suited for it than others.
✔ Best for:
- Coffee, tea, and cold drinks (easier to dissolve)
- Cocktails and mocktails
- Sauces, marinades, and glazes
- Pancakes, waffles, and desserts
✖ Not ideal for:
- Meringues and whipped egg whites (sugar helps stabilise them)
- Some baked goods like biscuits or dry cakes (may result in a different texture)
Tips for Using Cane Sugar Syrup Effectively
- Store it properly: Keep cane sugar syrup in a sealed container, away from heat and direct sunlight. Refrigeration can help prevent crystallisation.
- Adjust liquids in baking: Since syrup adds moisture, reduce other liquids in the recipe to maintain the right balance.
- Experiment with small batches: If you’re unsure how it will affect a recipe, try a small substitution first before fully committing.
Parting Words
Yes, you can substitute cane sugar syrup for granulated sugar, but it requires slight adjustments depending on the recipe. It’s a fantastic alternative for sweetening beverages, making smooth sauces, and enhancing certain desserts. However, it may not be the best choice for recipes that rely on sugar for structure.
