What’s the difference between all the different sugars?
Let’s find out!
Common Types of Sugar
|White Sugar||Granulated (aka regular or table)||Made from sugarcane or sugar beets, this sugar has had all impurities and natural molasses removed.|
|Superfine (aka ultrafine or Castor)||Same as granulated, except with smaller crystals. This sugar dissolves more easily in cold liquids.|
|Powdered (aka confectioners’, 10X, or icing)||Finely ground white sugar with an anti-caking agent (usually cornstarch) added to prevent clumping.|
Decorating (aka sanding or coarse)
|Large grains of smooth crystals used for garnishing baked goods (think King Cake). Comes in a variety of colors.|
|Brown Sugar||Light/Golden/Dark||Refined sugar with added molasses. The amount of molasses added determines the shade of brown sugar.|
|Sucanat||An acronym for Sugar Cane Natural. Made by the evaporation of pure sugar cane juice with nothing added and nothing removed.|
White Sugar to the Rescue!
- Out of brown sugar? make your own by stirring approximately one tablespoon of molasses into a cup of granulated white sugar. Use less for light brown, and more for dark brown.
- Make superfine sugar by blending granulated sugar in blender until finely ground.
- Need powdered? You can come close by grinding granulated sugar with a mortar and pestle.
Brown Sugar Tip
Did your brown sugar harden into an unusable lump? Place a slice of plain bread into the container with the sugar. It will soften and be ready to use in a day.