Sugar

[MrsMontyD]

I'd like to reduce the varieties of sugars (and other things) i have in my pantry at present I have

White caster sugar
White granulated sugar

I'm planning to not replace the granulated sugar and just buy caster sugar as my white sugar (we don't have it in tea) as it's the same thing just finer (I can put it in tea for the odd visitor).

Light Brown Muscovado sugar
Soft brown caster sugar

I'm planning to not replace the soft brown caster sugar and just used light brown muscovado in its place. Can anyone think of any recipes where this wouldn't work?

Dark brown Muscovado should I continue to buy in small quantities for things like fruit cakes or could I use light brown Muscovado and a drizzle of molasses?

Any sugar tips would be great.

I’ve found recipes that need dark don’t work out well using substitutes

It depends how much sugar you use, and what for. Granulated sugar is much, much cheaper than caster.

I rarely use granulated, I think I got it for roasting cashew nuts last Christmas but I'm sure caster would have been ok.

Castor sugar is same price here as granulated and sometimes even few cent cheaper so I only buy that for baking/tea/coffee.

I like soft brown for some bakes and dark for fruit cakes/gingerbread/caramel sc etc but it must be actual brown sugar and not just stuff mixed with molasses to colour it, may as well just use the castor and molasses for that otherwise no point paying the extra.

Plus icing sugar of course.

This

You can also make your own caster sugar (and icing sugar) by grinding it in a food processor. It might be a bit of a challenge to get caster sugar right without going all the way to icing sugar, but it's worth a go to streamline your sugar stores and save money at the same time.