Substitutions ....

I'm getting pretty good at conversion of my old recipes to LC style recipes, but have not found any substitution for BROWN SUGAR???

Can someone out there help me with suggestions as to substitution of brown sugar and equivalent amounts ..

ie -- 1 cup of brown sugar would turn to XX of XXX???

HELP !!!! I'm at a loss ..

Thanks all !!!

I have used the Brown sugar Sugar Twin available in supermarkets. It doesn't pack and stuff like normal brown sugar but gives it a similar taste. Kind of strange though. I have used it in cookies though and it has turned out okay.

At the Low Carb Superstore close to my house you can buy "brown sugar" maltitol. I've been wanting to give it a try, but it's SOOO expensive.

ive used the brown sugar twin and it works ok although it seems to give it a weird after bite... just my honest opinion

I have read on one of the LC boards that you can use splenda and SF maple syrup to make brown sugar. I do not know the amounts but you could taste it as you go and make it to your likeing. Hope this works out for you.

Did alittle more homework and found the answer I knew I had read somewhere .... and now I gotta give it a try ...

Splenda 1cup + 1 (or) 2 T blackstrap molassis ..

Thanks for all the input .. I haven't yet found LC brown sugar around here (as in brown sugar twin) .. and really haven't checked my health food store .. hmmm maybe next time I'll be nosey ..

But I'll give the above a try and letcha all know how it turns out .. thanks again for the suggestions ... muchly appreciated ...

I add a scant teaspoon of caramel extract per cup of Splenda to give it a brown sugar flavour.

Karen

Karen, where does one find unusual extract flavors? My grocery stores and health food stores only carry vanilla, mint, almond, strawberry, and orange. I have seen recipes calling for chocolate and your suggestion for caramel. I would love a resource for a variety of extracts if you have one. Thanks!
Wendy

I've added Caramel flavored Torani syrup in a pinch, Davinci has it too.