Okay baking geniuses. I would like to try the microwave peanut brittle again, and my preference is always to use brown sugar rather than white sugar. Plus, I have lots of brown sugar and not so much white sugar.
I have gathered from the internet that you cannot make peanut brittle with only brown sugar. Every recipe I see has a certain quantity of white sugar plus some brown sugar.
Now this is kind of tricky because one of the things you check to see if you’re doing it right not undercooking and not burning, is the color, and of course brown sugar would be darker. So is that the only reason?
Not being a chemist I don’t understand why I can’t just substitute one kind of sugar for another. I know the brown sugar is stickier. If the issue is the texture then well, I can microplane a cone of mexican brown sugar really fine.
FWIW I do use brown sugar measure for measure instead of white sugar in certain other recipes. Sometimes it works and sometimes it doesn’t. I don’t know why. But in most cases if it comes out a little different it won’t matter–it will still be edible and delicious even if the texture is not perfect. With peanut brittle, if it’s not mouth-perfect it just a failure IMO.