Celebrations, fun and frolic are round the corner. And all the goodies will come with a very strong sugar base. Therefore, one needs to know the varieties of sugar, more so from the health point of view.
When one thinks about sugar, the first thing that probably comes to mind is sweetness. And while it does sweeten baked goods, savory dishes and drinks, the uses for sugar are many. Sugar can add rich caramel flavor, texture and decoration.
It also works to make dough tender, provide stability for egg whites when making meringues and Pavlovas (Russian sweet savoury), and helps baked goods achieve a nice golden brown color.
The first question I might ask – how many varieties of sugar do you know? What characteristic differences are there in turbinado and demerara sugar? Can we consider caster sugar the same as confectioners’ sugar?
If you have a sweet tooth then you need to know these 11 varieties of sugar. From white sugar to cane sugar and rich brown sugar, plus the favorite ways to use them.
Granulated Sugar
Granulated sugar is a highly refined, multi-purpose sugar. It’s also sometimes called refined, table, or white sugar. When people talk about ‘sugar’, this is usually what they’re talking about. Granulated sugar is made from sugarcane and sugar beets. It’s also the most common type of sugar used in baking and cooking.
Caster Sugar
This is superfine granulated white sugar. Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes it ideal for making meringues, syrups, and cocktails.
Confectioners’ Sugar
Also referred to as powdered sugar and 10x sugar, this is a type of white sugar that has been ground into a fine powder. To prevent clumping, a small amount of cornstarch is typically blended in. Confectioners’ sugar easily dissolves in liquid, and is ideal for making icing, frosting, as well as decorating baked goods.
Pearl Sugar
Also called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an opaque color. It also holds its shape, and doesn’t melt when exposed to high temperatures. Pearl sugar is commonly used in baking to decorate pastries, cookies, and buns; remember the sugars on cookies and cup cakes.
Sanding Sugar
Sanding sugar is used mainly for decorating. It has large crystals which are fairly resistant to heat, and add extra texture and crunch to cookies and other baked goods. You can find sanding sugar in a rainbow of colors.
Cane Sugar
Unlike granulated sugar, which comes from sugarcane or sugar beets, cane sugar is produced solely from sugarcane and is minimally processed. It also has a slightly larger grain, darker color, and higher price tag. Use cane sugar the same way you would granulated sugar. Bigger chunks are referred as sugar candy.
Demerara Sugar
Demerara sugar is a variety of raw cane sugar that is minimally refined. It has large grains, with an amber color, and a natural, subtle molasses flavor. Use it to sweeten coffee or tea, and as a topping on baked goods, like muffins, scones, cookies, and cakes.
Turbinado Sugar
This is another type of minimally refined raw cane sugar. This sugar variety has large, medium-brown crystals, and is often mistaken for standard brown sugar, because of its color, though it’s not the same thing. Turbinado sugar has a delicate caramel flavor, is commonly used to sweeten beverages, and can also be used in baking.
Muscovado Sugar
Referred to as Barbados sugar, muscovado sugar is a variety of unrefined cane sugar in which the molasses aren’t removed. It comes in dark and light varieties, and has a sticky, wet, sandy texture with a rich, complex flavor. While muscovado sugar can be used as a substitute for brown sugar, its flavor is much stronger. It’s especially wonderful in barbecue sauce, marinades, and savory dishes. In India, it is the popular jaggery family
Light Brown Sugar
This sugar is refined white sugar with a small amount of molasses added in. It has a wet, sandy texture — though less sticky than muscovado sugar — and a delicate caramel flavor. Use it for making any baked goods, as well as in savory dishes.
Dark Brown Sugar
The dark brown sugar is refined white sugar with molasses added in. It contains more molasses than light brown sugar, which gives it stronger, more intense flavor. Light and dark brown sugar can be used interchangeably.
We all have a small child in our heart and are crazy about sugar products specially baked and sweet savouries. Knowledge on these products will help us which varieties to stick for health benefits and what to avoid.
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