290703 Fri Nov 01 08:51:04 -0800 2002 2 27 General Chowhounding Topics 0 1579054 Just wondering--what can you use as a substitute for brown sugar in baking recipes, especially for streusel-y fillings or toppings for cinnamon rolls or coffee cake? Feels like regular granulated sugar or raw sugar wouldn't get dark and "syrupy" enough. Sugar plus treacle? Demerara sugar? Any other English or Euro products that would work? THanks! Fri Nov 01 08:51:04 -0800 2002 0 dixieday 1 1579056 Regular sugar mixed with molasses should work, since I think that's all that brown sugar is. Fri Nov 01 09:09:30 -0800 2002 1579054 0 Jaylea 2 1579057 It only takes a little bit of molasses to give it that hint of darkness. You can probably use a teaspoon of treacle to the cup of sugar, mix and see how it looks. Fri Nov 01 09:12:36 -0800 2002 1579056 0 ironmom