What about subbing cane syrup or Lyle’s golden syrup for brown sugar? I haven’t tried it in baked goods, but I subbed it the other day in my cider brine for a pork roast when I thought I was out f light brown sugar Inly to find a new large bag of it tucked behind something else the next day). The flavor wouldn’t quite the same, but it would still have some of those deep notes. I would imagine having to add a little more flour or drop out a bit of moisture elsewhere in the recipe to compensate for the extra liquid, but would I have to worry about ph adjustments or something else I’m not thinking of? Thanks.

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