Those that use raw sugar

smurfetteinred

How do you sub with it when baking? I used to keep it around and sub it for brown sugar but I can't remember how I did it. Do you sub it for both the white and brown sugars in your recipes? If you sub it for brown do you have to add any additional moisture to the recipe?

I'd like to stop buying other sugars and switch to all raw sugar. 

Lotte134

I've just started using it and have been subbing it for white.  I'm not sure I'm ready to give up brown sugar yet.  I love it so.    I've only baked a couple things so far subbing it for white and they've both turned out fine, but it's been far from a full scale test.

triumphantreturnofplanningbug

I sub in raw sugar for white sugar 1:1

For brown sugar, I use the same amount of raw sugar and add molasses.

Mostly because if there's brown sugar in my house, I'll just eat it off a spoon, so it's safer to just not have it. 

Poonico

I believe you can add molasses when using it (or white sugar) for a brown sugar sub.

andrealynn0707

I sub it only for white. No way am I giving up brown sugar!

tiggergirl0325

brown sugar is just molasses added to white sugar, so you should be able to use raw + molasses for brown sugar and raw substituted directly for white.