I always have regular sugar on hand, but too often run out of the specialty sugars. Sugar is a staple ingredient in sweet and savoury cooking. And it’s perfect on a cheese platter, too. It is commercially sold in three varieties. Powdered sugar, aka confectioner’s sugar, icing sugar, or fondant sugar, is an extremely fine-ground white sugar with a texture that’s soft and powdery, not granular. Posted on Published: February 14, 2019 Categories Baking Basics, Fundamentals. The coarse crystals in the sugar held their shape, even after a trip to the oven. Caster sugar is fine crystals whereas icing sugar is a powder and they perform very differently if used in baking. In America, this would be similar to what is called superfine or baker’s sugar. White granulated sugar or caster sugar can be used as a straight swap for brown sugar. If you’re out of brown sugar, it is easy to make at home in a pinch. Guide for the different types of sugar and how to use them in baking May 11, 2020 Sugar, glucose syrup, honey, invert sugar, icing sugar, pearl sugar, cane sugar, muscovado sugar, demerara sugar… So many options to chose from! I’m Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Dark brown sugar, because of the rich molasses flavor, is used in richer foods, like gingerbread. It has a blond color, mild brown sugar flavor and larger crystals than brown sugars used in baking. You can use this sugar for almost all baking and cooking applications. Muscovado sugar, also known as Barbados sugar, is a type of British brown sugar. Sugar is one of the major ingredients used in the baking industry. It really has no nutritional values over regular sugar but it is a little less sweet and has a slightly nutty flavour. That must have been a lot of hard work. It provides sweetness but also functionality. The sugar crystals are a little larger than regular brown sugar and the texture is stickier. Granulated sugar has bigger crystal-like pieces and is not very commonly used in baking. But interesting as a baker, I have all of these sugars (except standard granulated) in my pantry at all times. Typically smaller or fine crystal in size and depending on the amount of molasses used will determine the ultimate use. I have never really experienced that, so I am unsure. As far as flavor goes, these cookies were most similar to the white-sugar cookies but did have a faint hint of caramel. Good baking apples are firm, and without bruises or blemishes. 3 ounces molasses, by weight. Some tasters loved the grittier texture of the cookies, but not everyone did. This site uses Akismet to reduce spam. In baking, you need to have three different types of sugar on hand: granulated sugar, confectioners' sugar and brown sugar (light or dark). You may notice a difference in moisture content, chewiness (in cookies especially), a slight colour difference and maybe flavour but the differences will be negligible. It’s so cool being able to see the results side by side. While you might feel like you just took a class on the types of sugar, who couldn’t use a little extra knowledge about such an important ingredient? Sanding sugar. This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. In the U.S., the most comparable sugar is turbinado sugar – because they are both “raw”. White sugar is the most common type of sugar used in baking. Sometimes called Barbados sugar, this variety is dark brown and packed with the sugar’s natural molasses. Maple Syrup. Brown sugar can harden if left open to the air, so it is best stored in an airtight container. The bottom 3, all using versions of brown sugar, spread the least (but only by a slight amount). Finally, after letting the cookies cool and breaking them open I found that #1 and #4, both the cookies with the light brown sugar, had the nicest texture and flavour. That must cause some confusion. Yes, they are. Your email address will not be published. My cake had a square spot on the top in the middle that looked like brown sugar. Marie, what a fascinating post! It also saves on pantry space as caster sugar can always be used in place of regular granulated sugar but not necessarily the other way round. Granulated sugar is made from sugarcane and sugar beets. Use granulated sugar in Chef Dominique Ansel’s mini madeleines recipe. Hey guys, As promised I am back with part 2 of the types of sugar we commonly use in baking, and today I am talking all about syrups! However, the more often you bake, the more different types of sugar you may come across. Brown sugar is white sugar that has had cane molasses added to it. But do you really know the difference between all of the types of sugar? Icing sugar is simply another name for powdered sugar or confectioners’ sugar. Muscovado sugar, also known as Barbados sugar, is a type of British brown sugar. JoyofBaking.com explains that many recipes specify beating the sugar and a fat like butter, egg or oil to add air and fluffiness to the batter 1.This process helps increase the size of certain baked goods, such as cakes, when baked. Liquid invert sugar. Who knew there was so many different type of sugar and that something so simple can be so complex!! It’s the type that America uses most often for baking and sweetening our morning cup of coffee. This site uses Akismet to reduce spam. Sucrose is a double sugar (disaccharide) made up of two simple sugars (monosaccharides), glucose and fructose. This post, all about sugar, delves into the different types and their best uses. Just use a very powerful blender to grind regular granulated sugar and corn flour (cornstarch) at a ratio of 1 cup sugar to 1 tablespoon* corn flour until you have a very fine powder. Golden caster sugar: loosely packed and sandy in texture with a warm, golden colour, golden caster sugar is a fine sugar that is ideal for use in creamed sponge cakes. Used commercially in beverages, jams, candy, ice cream, syrups, and cooked fondants (i.e. The brown colour in brown sugar comes from molasses which is not removed as it would be in the refining process of white sugar. The sugar crystals are a little larger than regular brown sugar and the texture is stickier. Baking is one of life’s pleasures, but if like many of us, you’re taking steps to cut the sugar in your diet, it shouldn’t mean an end to it. For standard brown sugar, use a ratio of 1 cup white sugar to 1 tablespoon* of molasses and mix it well until it’s evenly distributed. Granulated sugar is one of the best types of sugar for baking. Thanks so much Kelly. You can substitute muscovado for traditional brown sugar, but be aware that the granules are larger and the molasses flavor much stronger. Sugar also causes browning (turns brown) when heated, because it caramelizes. Decorative sugar. among all sugars, it is the finest and smallest in size. After baking, you can see they all look similar, aside from their colour. But this is because confectioners’ sugar and powdered sugar are the same thing! Granulated white sugar dissolved in water: Liquid sucrose. We prefer this sugar for topping muffins or other baked goods where its crunchy texture is desirable. 5 types of sugar to learn about 1. And when it comes to using yeast as a rising agent, the organisms in yeast like to gorge on the sugar to help the baked goods rise. Privacy Policy | Trellis Framework by Mediavine, Savory Sweet Life’s Chocolate Chip Cookies. No, it’s definitely not. With that stronger flavor, muscovado lends itself well to savory applications, like Brown Sugar - Standard dusting sugar with molasses added. Of course, the main reason to use sugar is to sweeten things – from cakes to cookies and even drinks – but it does more than that. We don't use turbinado sugar in batters or doughs, because its large crystals do not readily dissolve in those applications. Required fields are marked *. Superfine sugar is also sometimes called ultrafine sugar, bar sugar or caster sugar. Granulated sugar has a slight coarseness to it but is still a very fine grain. Types of Sugar Used In Baking: The scientific name for table sugar is sucrose. I want to give home cooks the confidence to get in the kitchen and create delicious recipes. *The tablespoon used in above is a US standard (equivalent to 3 teaspoons). Granulated sugar has had all of the naturally present molasses refined out of it. It’s the most common type of sugar used in baking, and as a sweetener for tea and coffee. Pure icing sugar is icing sugar that does not contain any anti-caking agent. It is used in baking and for sweetening drinks. This moisture comes from the molasses and the darker a sugar is, generally, the stickier it is. Muscovado sugar is very dark brown in color and has more molasses than light or dark brown sugar. also known as powdered sugar or icing sugar, confectioners’ sugar is an extremely fine sugar. Brown sugar is composed of refined, granulated sugar with some impurities remaining or molasses added. This is the sugar we commonly use for frostings, glazes, and that snowy covering on doughnuts that no doubt is all over your face and hands with the first bite. Top to bottom – Caster sugar, Granulated Sugar. Turbinado sugar is mainly used in sweetening beverages, but can also be used in baking. If your brown sugar has hardened, you can microwave it for a few seconds, or place a piece of bread in the bag and leave it for a day. Brown sugar comes in many different varieties and is either unrefined or only partially refined. This type of sugar is often used in macarons as it gives a crisper texture but it does often require a double sift to remove lumps before you use it. These sugars have the smallest crystal size of white granulated sugar. These names – light or dark – refer to the amount of molasses that is present in the sugar. New bakers often get confused when they see the words “powdered sugar” and “confectioners’ sugar” used interchangeably. It’s so useful for developing recipes to know what the effects of the sugar will be. : Granulated sugar is a refined sugar that is white in color and is the most common type of sugar used in baking. Turns out it’s the same thing! It also reflects light and gives of a sparkly shine. Types of Sugar in Baking Granulated Sugar. This is a refined white sugar with medium sized crystals that is the most readily available. It is also the main ingredient in cake decorating ingredients like fondant and flower paste and in candies like peppermint patties and butter mints. Natural sweeteners like Stevia and monk fruit have gained popularity in recent years and are considered safe for diabetics. Thanks so much Pamela. Raw brown sugar is great for sweetening your coffee, but not as suitable for baking. This type of sugar also helps to give baked goods or candy a little texture. Marie xx. Turbinado sugar is raw sugar that has only had the surface molasses washed off. Maple syrup contains a fair bit of sugar, so consume it rather minimally. And I hate paying more for the specialty sugars. Granulated sugar is what I use in most of my recipes, including The Best Chocolate Cake recipe. Purpose. I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. It is a little less refined but can be used the same way as regular granulated sugar. Powdered or confectioners’ sugar is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking. Caster sugar is commonly found in Australia and the UK but not so well known in the US, where it is instead known as superfine sugar or bakers sugar. Types of Sugar. fudge) Not available for purchase by consumers. It’s also sometimes called refined, table, or white sugar. This is sugar whose crystals are very fine. This is a wonderful post. Most used for: Self-rising flour is used to make biscuits, pizza crusts, sugar cookies, different kinds of pancakes, and dumplings. A Cortland with its snow-white colored flesh will hold up beautifully in salads or kabobs. Superfine sugar is generally used in making delicate or smooth desserts such as mousse, meringues or puddings. It is also great for adding texture, in bread making it is used to help bread rise and in savoury cooking it is used to add depth of flavour. Brown sugar has a damp quality to it so that it looks a little like wet sand. The thing I found most interesting was that number 2, using all caster sugar, spread the most and is flatter than the other 5. I put quite some time into it, so I’m glad it’s helpful 🙂. Made interchangeably from beets or cane (the manufacturer's label may or may not specify), this is the go-to sugar for everything from baking and desserts to sauce-making, salad dressing, brines, and marinades—to say nothing of cocktails and other beverages. If the recipe has a liquid in it, it is also good to decrease the amount of liquid by about 3 tablespoons since honey is much runnier than sugar. I hope it’s helpful ? Very useful page. When you go to the store, you’ll see two types of brown sugar: light brown sugar and dark brown sugar. Hi, thanks so much for stopping by. Use it for almost any sweet baked good. Light brown sugar is what is used more often in baking, sauces and, glazes. And, who doesn’t love their baked goods sparkly? Hi, I’m Marie! For most people, the first thing that comes to mind when hearing the word sugar is white, granulated sugar. Learn how your comment data is processed. If the packet doesn’t specify ‘unrefined’ then this will be white sugar with added molasses (dark will have more). White granulated sugar is the most common form of sugar and it's what most home bakers will use the vast majority of the time. That said, it has nutrients such as antioxidants, calcium, iron and potassium, and you can cut your sugar consumption by about 33% by using maple syrup instead. Sign up for my newsletter and get new recipes delivered to your inbox, plus freebies including my All About Chocolate ebook! We use sugar in sweet baking every day but do you know what all the different types of sugar are best for? Winesaps are good for out-of-hand eating, or for making cider or applesauce. I never really knew what caster sugar was, although I do make my own superfine sugar in the blender. Also new to baking- this was very informative- Thanks!! Outside of these sugar types, there are also other sugars used in cake decorating and baking. Demerara sugar (shown above) is a type of only partially refined cane sugar. Coconut sugar is an unrefined natural sugar that can be used just like granulated sugar. Control – Standard recipe which is part caster and part light brown sugar, A combination of caster and dark muscovado sugar. The crystals are mid-sized and uniform, suitable for an endless range of baking and pastry needs. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Sanding sugar is a great addition to any DIY Cookie Decorating Station. The darker you’d like your brown sugar, the  more molasses you would add. Since the difference between white and brown sugar is only molasses, all you need do is add some molasses to granulated or caster sugar and you have brown sugar. Granulated sugar is a highly refined, multi-purpose sugar. Suggestion: add caster sugar to it. If you don’t have, or can’t get, molasses you could also use other syrups like treacle, maple syrup or golden syrup. No. Muscovado sugar is very dark brown in color and has more molasses than light or dark brown sugar. It is light in color, usually has a large crystal, and is slightly lower in calories than white sugar due to the moisture content. The Spruce. Different types of sugar Brown sugars. There seems to be different opinions when searching for an answer on this question and I can guarantee you caster sugar and powdered sugar are two different things. Baking Sugar is an integral part of the baking that we do in our day-to-day life. We extract juice from plants (mostly sugar cane and sugar beets), then process and crystallize the juice to produce table sugar. Sugar also is a food source for yeast, making it rise. It’s also the most common type of sugar used in baking and cooking. Maple syrup is also friendlier toward your blood sugar, with a glycemic index of 54 versus table sugar’s 65. As you can tell from its name, coarse sugar has much larger crystals than regular white sugar. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. Available from our all baking store at CooksDream WHAT IS MUSCOVADO SUGAR? Subscribe to new posts via email ». Numbers 5 and 6, using the darkest of the brown sugars had a complex caramel flavour and were also denser and slightly chewier in texture. The last two will give a slightly different flavour but delicious nonetheless. Cane sugar is sourced only from sugar cane (different from granulated sugar which is sourced from both sugar cane and sugar beets). It is the sugar that is most commonly used in baking. All you need to know how to make brown sugar is: 1 pound granulated sugar Sugar substitutes offer a lighter way to enjoy a sweet treat, but there are a few things you’ll need to know before using them. Turbinado is a type of raw cane sugar: It's made from the residue remaining after sugar cane has been processed into granulated sugar. Demerara sugar is a large-grained, crunchy sugar that hasn’t had all of the molasses refined out. Sanding sugar is another decorating sugar and comes in many colors. Puppy Chow is a recipe that famously uses confectioners’ sugar for that beautiful white coating. In other countries it’s called castor or caster sugar. When it comes to baking, sugar is one of the most important ingredients we use. The name makes sense now, right? Sugar has many purposes in addition to adding sweetness to your baking recipes. Also, I didn’t know a tablespoon in Australia is 4 teaspoons! Turbinado sugar (sometimes known as Demerara Sugar or Raw Cane Sugar) is a partially processed sugar which retains more of the naturally present molasses. It also is great for sweetening cold beverages because it doesn’t need heat to dissolve. Important to note if you’re in Australia where the standard tablespoon is 4 teaspoons. Sucre semoule and Sucre en poudre. Continuing our series examining new developments in the basic ingredients of baking, and their effect on the baking industry, what are the types of sugars and syrups normally used in baked goods and what is their functionality? Learn how your comment data is processed. I used walmart brand sugar in my carrot cake today, it seems coarser than usual. Because of this, it is sometimes called decorating sugar. Hey there and welcome to Sugar Salt Magic. Sanding sugar is another large-crystal sugar. Top to bottom – Dark Brown Sugar, Dark Muscovado Sugar, Light Brown Sugar. I love how you explained how to make your own sugars at home – icing sugar, brown sugar, caster sugar. Demerara sugar is another type of sugar that is very popular in England. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks. Light Brown Sugar  |  Dark Brown Sugar  | Muscovado Sugar  |  Molasses Sugar  | Barbados sugar. Make sure everything is incorporated thoroughly in a food processor, and you can store it for up to a month! Icing sugar (shown below) is a sugar that is ground to a very fine powder and has a little anti-caking agent (corn flour / cornstarch) added so that it doesn’t cake together. Any ideas? Sugar, an essential in baking, gives tenderness and sweetness to doughs and batters. Top to bottom – Golden Caster Sugar, Granulated Sugar, Caster Sugar But you must be careful...if you let it go too long, you will end up with confectioners' sugar!! It's never done that before. When most people think of sugar, this is the one they’re thinking of. Storage info: Because of the inclusion of the baking powder in this type of flour, the shelf life is only about 4 to 6 months. Sugar is an integral part of the baking that we do day to day. A lot of bakers, however, will … You can actually make your own caster sugar. Powdered sugar contains around 3% starch (to prevent … Top to bottom – Golden Caster Sugar, Granulated Sugar, Caster Sugar. I prefer light brown sugar in my favorite Peanut Butter Blossoms recipe. I like topping my Cherry Hand Pies recipe with coarse sugar for a little texture and added sweetness. Muscovado sugar is used in sweets with rich flavors such as gingerbread, coffee cake, and fudge. When it comes to a regular baking sugar, this is the one I and many bakers use most. In some cases, sugar use exceeds that of flour. Your cookie experiment was awesome!. This type of sugar is derived from the sugarcane/sugar beet plant. Thanks so much for sharing that with us! Those very fine crystals mean it dissolves much quicker and easier making it a great sugar to use in things like meringues. Try dark brown sugar in Savory Sweet Life’s Chocolate Chip Cookies.   In this first image you can see the difference in colour that the different types of sugar gives the cookie dough. Now it’s time to make sure you are stocked up and ready to bake! While it is a less common name here in the U.S., it makes sense since icing, powdered or confectioners’ sugar is so perfect for making icings, frostings and fillings, such as the filling in my Homemade Oatmeal Cream Pie recipe. Cookies #2 and #3, using all white types of sugar, didn’t have as much flavour although there wasn’t a big difference in texture. Turbinado sugar is mainly used in sweetening beverages, but can also be used in baking. In this Baking Essentials post you’ll find a list of the most common types of sugar used in baking (not even close to exhaustive) and their best uses as well solving the mystery behind those sugars that you see in recipes but have no idea what they are. Don’t miss a thing! the finely ground sugar is typically mixed with cornstarch to prevent clumping when stored. All other ingredients, steps and cooking time are exactly the same as the standard recipe. In this Baking Essentials post you’ll find a list of the most common types of sugar used in baking  (not even close to exhaustive) and their best uses as well solving the mystery behind those sugars that you see in recipes but have no idea what they are. Best uses for granulated sugar: Granulated sugar is the sugar most commonly used in baking. I was prompted to do more research on sugar after a reader asked me a question about a type of sugar I use almost daily – caster sugar. While it will give a different end result, your baked goods will still turn out wonderful. The top three are lighter in colour, especially numbers 2 and 3 which used all white sugar, just different types. Your email address will not be published. The great part is you can make homemade icing sugar. It has a lighter molasses flavour than brown sugar and its crunchy texture makes it wonderful for using as a topping on cakes or cookies or in a crumble or streusel topping. To show how the different types of sugars can affect your baking, I took my absolute favourite chocolate chip cookie and made it with 6 different sugars or sugar combinations. Thank you for supporting Sugar Salt Magic. In an effort to expand my own baking horizons, I thought we should discuss the types of sugar that are available for all of our baking needs. Granulated Sugar  |  Caster Sugar  | Superfine Sugar  | Bakers Sugar  |  Golden Caster Sugar. That’s it. In breads and rolls, however, it feeds the yeast that makes for a beautiful rise. In a pinch, if a recipe calls for caster sugar, and you only have granulated sugar, you can put granulated sugar in a food processor and make your own! Demerara sugar is great in tea, coffee, dissolved into hot cereals or sprinkled onto baked goods. Sucrose syrups. Substituting honey for sugar in baking is easy enough as you simply need to use 3/4 cup of honey for every 1 cup of sugar in a recipe. Yes, it is actually possible to make your own brown sugar. These plant-based extracts may also be several hundred times sweeter than sugar, and Stevia, thaumatin, and Luo Han Guo (monk fruit) extracts have all been approved by the FDA as sugar substitutes. The smaller crystals are also helpful when creaming together butter and sugar, resulting in a fluffier texture. It is between white granulated and coarse sugar in size. Used mainly in the baking and confectionery industries to sprinkle on top of baked goods: Liquid sugar. If you can’t find it or you find it is a little too expensive where you are which may be the case in places it is not so easily found, you can use a food processor to grind regular granulated sugar down to finer crystals. Recipe which is part caster and part light brown sugar it has a slight amount ) called castor caster... Darker you ’ d like your brown sugar comes from molasses which is sourced only from sugar cane ( from. Naturally present molasses refined out of the baking that we do n't use turbinado sugar sweet... And gives of a sparkly shine sweetening drinks | Barbados sugar, in! Is sometimes called decorating sugar integral part of the baking and for sweetening drinks much larger crystals brown! 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