If you don't like the taste of brown sugar, there are other ways to get sweetness into your recipes. Most brown sugars are just white table sugar with molasses added, which alters the taste, color and moisture content. Although all sugars are nutritionally equivalent, they are harvested from different sources, which may make syrups based on other types of sugar more acceptable.
Maple Syrup
Maple syrup is produced from the sap of maple trees. According to the University of Vermont, it has about the same calorie content -- 50 calories per tablespoon -- as white sugar. However, only about 68 percent of its contents are carbohydrates, while most other sugar syrups are 100 percent carbohydrates. If you're watching your carbohydrate intake, maple syrup may be a good choice. It contains significant amounts of calcium and potassium, small amounts of iron and phosphorus, and trace amounts of B vitamins and sodium. Maple syrup can be used as a direct substitute for brown sugar in many recipes; however, be aware that the maple taste may come through in the finished product.
Corn Syrup
Corn syrup contains sugar derived from cornstarch. It is available in light and dark varieties; dark corn syrup, which contains added caramel flavoring, may be a particularly good substitute for brown sugar, as the caramel flavor is similar to brown sugar's molasses flavor. Corn syrup is commonly used in frostings, candies and jellies, and is the main ingredient in maple syrup substitutes, according to Epicurious.com.
Brown Rice Syrup
Brown rice syrup is a liquid sweetener commonly found in health food stores. Although it may be touted as a "healthier" or "low-glycemic" sugar syrup, all varieties of sugar contain the same amount of calories, according to the Colorado State University Extension. If you avoid gluten, be aware that rice syrup occasionally contains barley.
Honey
Harvested since ancient times, honey has become a major world industry, with many different types being sold in grocery and health food stores. The flavor of honey may vary with the type of pollen used or the region it comes from. Some honeys are a little thicker than other types of sugar syrups, so you may have to use a little water to thin the honey if you are replacing another sugar syrup with honey in a recipe.
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