When you’re making a recipe, it’s important to know what kind of sugar you should use. This can be confusing, since there are different kinds of sugar with various properties, including different flavors and colors. In this article we’ll cover the seven main types of sugar, as well as some facts about them that will help you determine which one is best for your next project.
Confectioners’ sugar, also known as powdered sugar, is a fine white powder made from granulated sugar. It contains cornstarch or potato starch to prevent clumping and make it easier to measure out. Confectioners’ sugar is used in candies and frostings.
Granulated sugar is the most common form of sugar. It is also known as table sugar, or sucrose. Granulated sugar is made from sugar cane and sugar beets, which are both plants that grow in tropical climates (which means they need warm weather). The granules in this type of granulated sugar range from 0.5mm to 5mm (0.02in) across–that’s pretty small! You might think that all types of granulated sugars would look alike, but they actually have different colors depending on where they were grown.
Coarse sugar is also called sanding sugar and it’s used to decorate baked goods. Coarse sugar has a larger grain than granulated, so it’s not as fine. It can be made from either cane or beet sugars, but generally speaking, the more expensive brands will use cane.
Turbinado sugar is a type of raw cane sugar that has been refined with minimal processing. It’s made from the first crystallization of sugarcane juice, which results in a coarse, pale brown granule with a delicate molasses flavor. Turbinado sugar contains more minerals and vitamins than regular white and brown sugars because it hasn’t been filtered or bleached during processing–and it also has more calories per teaspoon (4 vs 2). Turbinado is less sweet than regular white granulated table sugar (which means you can use less), so it’s ideal for recipes where you want a subtle sweetness like baked goods, coffee drinks or ice cream toppings.
Brown sugar is a mixture of sucrose and fructose, which are both monosaccharides. The molasses content in brown sugar gives it a distinct flavor and color. Brown sugar is used in baking to add moisture and flavor as well as help prevent baked goods from drying out during baking. It also contributes to browning during baking because its higher moisture content lowers the temperature at which caramelization begins.
Muscovado sugar is a type of brown sugar that has a strong molasses flavor. It’s made from unrefined sugar cane juice, which means the crystals are left in their natural state and not filtered out. Muscovado can be substituted for regular brown sugar in recipes, but it’s typically used when you want to add more depth and complexity to your baked goods. It’s often recommended for use in desserts like cookies, cakes and puddings because its flavor can stand up against other ingredients like chocolate or caramel without being overpowered by them (unlike white granulated).
Honey and maple syrup are both natural sweeteners that can be used in baking and drinks, though they’re more expensive than refined sugar. Honey is made from the nectar of flowers and has been used as a sweetener for thousands of years. It’s often sold in jars or plastic bear-shaped bottles at supermarkets or specialty stores like Trader Joe’s. Maple syrup comes from sap taken from maple trees, which grow mostly in New England but can also be found upstate New York, Vermont and Quebec Canada (the birthplace of poutine!). Maple syrup production requires boiling down large quantities of sap into a thick syrup; most commercial producers use large vats instead because it takes so long!
We hope you now have a better understanding of what sugar is and how it’s made. Sugar is a delicious ingredient that can be used in many different ways, but it’s important to remember that there are also many health risks associated with consuming too much sugar. If you want more information about how much sugar is in your favorite foods or drinks, check out this list from the FDA!