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Y'all, it's the holidays, and sometimes we get in there and we want to make something on the fly
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and we're going to have to use substitutes. Well, that's what we're talking about today, subbing different things out
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I've got two types of chocolate here. I've got a bittersweet here, which is a darker chocolate, and I've got a semi-sweet here
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If all you have is bittersweet and your recipe calls for semi-sweet
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add one extra tablespoon of sugar for each two ounces of chocolate in your recipe
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and vice versa for the other. If the recipe calls for bittersweet and all you have is semi-sweet
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decrease the sugar by one tablespoon per each two ounces. This substitute formula will work for everything, whether you're making brownies or a cake or a pie
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I know it might sound confusing, but it will work for you
