7 Types Of Sugar You Need To Know

by Rajesh Kaur

Sugar is a staple ingredient that we use in our daily lives, whether it’s for sweetening our tea or coffee, making desserts, glazes, or even cocktails. However, there are various types of sugar available in the market, each suited to different purposes. This can often be confusing when trying to decide which one to choose. To help you out, let’s explore seven different types of sugar and their uses so that you can find the most suitable option for your cooking or baking needs.

1. Granulated Sugar: Also known as white sugar, granulated sugar is the most commonly used sugar for everyday cooking and baking. It has medium-sized sugar crystals that do not clump together, making it great for bulk handling. However, it is not recommended for recipes that require you to dissolve the sugar.

2. Powdered Sugar: Powdered sugar is simply the powdered version of granulated sugar. It is ground to a smooth powder and usually contains a small amount of cornstarch to prevent clumping. Powdered sugar is ideal for whipping cream and icing.

3. Caster Sugar: Caster sugar, also known as superfine sugar, is granulated sugar with a very fine consistency. The sugar crystals are smaller in size compared to granulated sugar but not as fine as powdered sugar. Caster sugar is often used in recipes that require quick dissolving, such as meringues and mousses.

4. Brown Sugar: Brown sugar contains more molasses than regular white sugar, giving it a distinct brown color. It comes in two varieties: light brown and dark brown. Light brown sugar has slightly less molasses than the darker version. Brown sugar is commonly used in baking and making glazes.

5. Demerara Sugar: Demerara sugar has coarse granules and a light golden brown color. It retains some natural molasses, which gives it its unique flavor. Demerara sugar is often served alongside tea and coffee at cafes and is a good choice for making baked goods like muffins and dry cakes.

6. Turbinado Sugar: Turbinado sugar is similar to demerara sugar, but with slightly finer granules. It also contains less molasses, although the difference is slight. Both turbinado and demerara sugar can be used interchangeably in most recipes.

7. Muscovado Sugar: Muscovado sugar has a sticky and sandy texture and a rich flavor of molasses. It has a toffee-like flavor and is perfect for adding to brownies and cookies. While it can be used interchangeably with brown sugar, it has a slightly stronger flavor.

Next time you find yourself in a dilemma about which sugar to use in your cooking or baking, consider these seven types and their specific characteristics. With this knowledge, you’ll be able to choose the perfect sugar for each recipe and enhance the flavor and texture of your dishes.

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