Sugar Sub Study

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Liquids (Molasses Texture)

Eden Foods Barley Malt Syrup

Claim to fame This syrup created from barley cooked to a thick goo is half as sweet as sugar and digested more slowly.
Taste and texture Caramel notes, much milder and less sweet than sugar. Thick.
Calories per tablespoon 60
The test kitchen suggests Mix into pie crusts, spice cake, gingerbread. It works well in conjunction with other sweeteners.

Lundberg Brown Rice Syrup

Claim to fame Made from brown rice cooked to a thick goo, it is about half as sweet as sugar. It’s also hypoallergenic.
Taste and texture Earthy, ricelike. Gummy and viscous.
Calories per tablespoon 75
The test kitchen suggests This sticky syrup works best in foods that benefit from glueyness: Toffee, granola, and nut bars.