What are the different types of sugar? How are they used?

Sugar is made by extracting sugar juice from sugar beet or sugar cane plants. A process of purifying and crystalizing results in the familiar odorless, colorless, and sweet crystals. White sugar, as these crystals are called, are the most common form of sugar found on the market. They dissolve well in liquids and cream well with butter. You can make caramel from white sugar by heating the sugar and allowing it to brown. White sugar can be ground to make superfine or caster sugar. These small crystals dissolve quickly and are used for meringues and cocktails.

Powdered sugar or confectioners’ sugar is white sugar that has been ground to a powdery consistency and pressed through a sieve. It is used in icing, candies, and whipped cream because it dissolves easily and completely. You can make powdered sugar by grinding white sugar in a coffee grinder. If you plan to store it, then add 1 tablespoon cornstarch to 1 cup of granulated sugar and grind together. Commercial powdered sugar includes cornstarch to keep it from caking.

Turbinado sugar, a golden crystalline sugar, is made by leaving some of the molasses in the sugar during the purification process. You’ll find Turbinado in the “raw” sugar packets that are used for sweetening coffee or tea. It’s also good for sprinkling on the top of baked goods to encourage browning.

Brown sugars are made by adding molasses to granulated sugar, creating a softer textured sugar. Light brown sugar has a mild caramel flavor and is good for baked goods. Dark brown sugar has a rich caramel flavor and is good for gingerbread, lebkuchen, and cinnamon rolls. The moisture from the molasses helps keep baked goods moist. Brown sugars should be packed into the measuring cup for an accurate measurement. If you weigh the cup of brown sugar, it should weigh 200 grams.