Swap between sugar types in recipes.
Granulated sugar and brown sugar swap 1:1 by volume — brown sugar adds molasses flavor and moisture. Powdered sugar: use 1¾ cups to replace 1 cup granulated (it's fluffier). Honey: use ¾ cup for 1 cup sugar, reduce other liquids by 3 tbsp, lower oven by 25°F (honey browns faster). Maple syrup: same as honey (¾ cup per cup sugar). Honey and maple are 20-30% sweeter than sugar by weight. Coconut sugar swaps 1:1 but has a lower glycemic index. Artificial sweeteners vary widely: Splenda (sucralose) is 1:1 by volume for baking but doesn't caramelize; stevia is 200-300× sweeter (use tiny amounts). When substituting liquid sweeteners for dry, always reduce the recipe's liquid content to maintain proper dough/batter consistency.