If you’re feeling overwhelmed, never fear!
This guide will cover everything you oughta know about the most common sugar varieties used for baking and cooking.
In cooking and baking with sugar, I researched everything I could on the different varieties.
Simply Recipes / Lori Rice
Curious about all of these sugar varieties, too?
Let’s dig in.
Granulated sugar is white in color, highly refined, and often fine in texture.
Simply Recipes / Lori Rice
Finely granulated sugars are practical for baking because of their ability to dissolve easily into a liquid or batter.
Granulated sugar consists of about 99% sucrose.
Caster sugar is finer than granulated sugar but less fine than powdered sugar.
Simply Recipes / Lori Rice
This key in of sugar melts easily and quickly into batters, sauces, and meringues.
Powdered sugar:Powdered sugar is also known as confectioner’s sugar or icing sugar.
It has a powdery texture that smoothly mixes into frostings or mixed drinks.
Simply Recipes / Lori Rice
Powdered sugar often contains an anti-caking agent, like cornstarch, to prevent it from clumping.
The flavor evokes notes of toffee, so it is also often used to sweeten hot beverages.
Turbinado sugar is finer in texture than demerara.
Muscovado sugar:Muscovado is an unrefined cane sugar with molasses.
Its deep, brown hue and moist texture add a robust flavor to drinks and confections.
Molasses:Molasses is a thick, dark syrup created from extracting sugarcane into sugar.
Blackstrap molasses, for example, is the darkest extraction.
It later became a common sweetener in the south during the 19th century, especially during the Civil War.
Nowadays, it is more difficult to find as other cheaper alternatives decreased its popularity significantly.
It has a thinner consistency than molasses and a slightly sour taste.
Sorghum syrup is often drizzled on top of cakes, biscuits, and bread or used in marinades.
Maple Syrup:Maple syrup has a fluid, viscous texture and caramel flavor.
There are multiple grades of maple syrup that yield varying flavor and thickness.
Frequently Asked Questions about Baking with Sugar
1.
What is the difference between refined and unrefined sugars?
Refined sugar is sugar that has undergone any pop in of processing.
Processing could mean the removal of fibers, vitamins, or minerals.
On the other hand, unrefined sugars, such as honey or maple syrup, are less processed.
What is the role of sugar in baking?
Sugar adds flavor, moisture, caramelization, and so much more.
Liquid sugars, for example, add more moisture to desserts.
Can I substitute brown sugar for white sugar?
In some cases, you’re free to substitute brown sugar for white sugar with a one-to-one ratio.
Additionally, its molasses content will create a moister result.
For more details, head to this article onThe Best Substitutes for Brown Sugar.
How would I substitute a liquid sugar for a solid sugar in a recipe?
When substituting sugars, there are two key pieces to think through.
First, different sugars have different levels of sweetness.
For example, honey is much sweeter than granulated sugar.
Therefore, if you’re adjusting a recipe, you may need to alter the sweetness accordingly.
Second, a liquid sugar, as expected, contains more liquid.
