Granulated Sugar

When a recipe simply calls for "sugar," more than likely you need granulated sugar. Sometimes referred to as table or white sugar, granulated sugar is a highly refined cane or beet sugar in which all of the naturally present molasses has been removed. When stored properly, the fine crystals in granulated sugar will not cake together, making it ideal for measuring and baking breads, cookies, pies, and cakes.

Granulated Sugar

When a recipe simply calls for "sugar," more than likely you need granulated sugar. Sometimes referred to as table or white sugar, granulated sugar is a highly refined cane or beet sugar in which all of the naturally present molasses has been removed. When stored properly, the fine crystals in granulated sugar will not cake together, making it ideal for measuring and baking breads, cookies, pies, and cakes.

Confections' sugar vs. Powdered sugar

New bakers often get confused when they see the words “powdered sugar” and “confectioners’ sugar” used interchangeably. But this is because confectioners’ sugar and powdered sugar are the same thing!

Powdered or confectioners’ sugar is granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking.

This is the sugar we commonly used for frostings, glazes, and that snowy covering on doughnuts that no doubt is all over your face and hands with the first bite.

Icing Sugar

Icing sugar is simply another name for powdered sugar or confectioners’ sugar.

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

Coarse Sugar

As you can tell from its name, coarse sugar has much larger crystals than regular white sugar. The larger size of the crystals (about the size of pretzel salt) makes the sugar stronger and more resistant to heat. This type of sugar also helps to give baked goods or candy a little texture.

Coarse sugar is used mainly for decorating and comes in a rainbow of colors. Because of this, it is sometimes called decorating sugar.

Sanding Sugar

Sanding sugar is another large-crystal sugar. It is between white granulated and coarse sugar in size.

Sanding sugar is another decorating sugar and comes in many colors. It also reflects light and gives of a sparkly shine. And who doesn’t love their baked goods sparkly?

Brown Sugar

Brown sugar is white sugar that has had cane molasses added to it. Brown sugar can harden if left open to the air, so it is best stored in an airtight container. 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.

DIFFERENCE BETWEEN LIGHT AND DARK BROWN SUGAR
When you go to the store, you’ll see two types of brown sugar: light brown sugar and dark brown sugar.

These names – light or dark – refer to the amount of molasses that is present in the sugar.

Light brown sugar is what is used more often in baking, sauces, and glazes. I prefer light brown sugar in my favorite Peanut Butter Blossoms recipe.

Dark brown sugar, because of the rich molasses flavor, is used in richer foods, like gingerbread. Try dark brown sugar in Savory Sweet Life’s Chocolate Chip Cookies.

HOW TO MAKE BROWN SUGAR

If you’re out of brown sugar, it is easy to make at home in a pinch. All you need to know how to make brown sugar is:

1 pound granulated sugar
3 ounces molasses, by weight

Make sure everything is incorporated thoroughly in a food processor, and you can store it for up to a month!

Superfine Sugar

Superfine sugar is also sometimes called ultrafine sugar, bar sugar or caster sugar.

These sugars have the smallest crystal size of white granulated sugar. Superfine sugar is generally used in making delicate or smooth desserts such as mousse, meringues or puddings. It also is great for sweetening cold beverages because it doesn’t need heat to dissolve.

TURBINADO SUGAR

Turbinado sugar is raw sugar that has only had the surface molasses washed off. It is light in color, usually has a large crystal, and is slightly lower in calories than white sugar due to the moisture content. Turbinado sugar is mainly used in sweetening beverages but can also be used in baking.

MUSCOVADO SUGAR

Muscovado sugar, also known as Barbados sugar, is a type of British brown sugar.

Muscovado sugar is very dark brown in color and has more molasses than light or dark brown sugar. The sugar crystals are a little larger than regular brown sugar and the texture is stickier. Muscovado sugar is used in sweets with rich flavors such as gingerbread, coffee cake, and fudge.

DEMERARA SUGAR

Demerara sugar is another type of sugar that is very popular in England. In the U.S., the most comparable sugar is turbinado sugar – because they are both “raw”.

Demerara sugar is a large grained, crunchy sugar that hasn’t had all of the molasses refined out.

Demerara sugar is great in tea, coffee, dissolved into hot cereals, or sprinkled onto baked goods.