Are you familiar with different types of sugar varieties? Have you ever wondered what the difference is between cane and turbinado sugar? Let’s take a look at 10 common sugars that you might see on the shelf at your supermarket, or in the pages of your favorite cookbook.
Are you familiar with the different types of sugar, and do you know when to use each one? I remember when I first made digestive biscuits, adapted from a recipe by Nigella Lawson. Her version called for demerara sugar, which I had to look up on Google. Did I actually need to buy it, or could I substitute something else I already had in my pantry?
Even the most casual cooks and bakers are likely familiar with everyday varieties like granulated and brown sugar, but there are many more options when it comes to the sweetest of ingredients. Different types of sugar have unique colors, textures, and flavors, which make them suited for different cooking and baking applications. Some sugars are best for specific baked goods, while others are designed primarily for decorative use.
Granulated Sugar
Even if you rarely set foot in a kitchen, you’re probably familiar with this type of sugar. Also known as refined sugar, table sugar, or white sugar, granulated sugar is a multi-purpose option for home chefs and bakers. It has fine crystals that don’t clump together, so it can be measured accurately and dissolves easily in most recipes. Granulated sugar is made from beet or cane sugar, and can be used in both cooking and baking. {Check out my snickerdoodles for an example.}
Use for: general cooking and baking
Confectioners’ Sugar
Also known as powdered sugar, icing sugar, or 10x sugar, confectioners’ sugar is white sugar that has been ground into an incredibly fine powder and is often mixed with a small amount of cornstarch to prevent clumping. Because it dissolves very easily, confectioners sugar is a common ingredient for icing, frosting and glazes. It’s also often sifted over desserts after baking as a decoration. {See Cream Cheese Frosting for an example. My Eggnog Poundcake with Rum Glaze shows how it can be used for a glaze.}
Use for: icing, frosting, and decorating
Light & Dark Brown Sugar
Both light and dark brown sugars are made by adding molasses (a natural byproduct of the sugar refining process) back into granulated sugar after the refining is complete. The molasses adds subtle notes of caramel or toffee flavor to the sugar and imparts a golden brown color to baked goods, which is why brown sugar is especially popular for cookies. The molasses also creates a slightly wet or sandy texture, and makes cookies more chewy after baking.
The difference between light and dark brown sugar comes down to the percentage of molasses; light brown is approximately 3.5%, while dark brown is around 6.5%, which means that dark brown will have a stronger flavor. You can almost always use the two interchangeably, though substituting will often have a minor impact on the flavor of the recipe.
Use for: general baking
Caster Sugar (Superfine Sugar)
Caster sugar, also known as superfine sugar, falls somewhere between granulated and confectioners sugar in terms of consistency. It’s a white sugar with exceptionally small granules that dissolve quickly and easily; this makes caster sugar an excellent choice for making meringues and syrups, or for mixing into cocktails when a sweetener is needed. It is also sometimes used in cakes and cupcakes. {See my Chocolate Peanut Butter Layer Cake for an example.}
Use for: meringues, syrups, cakes (when specified), and cocktails
Cane Sugar
While granulated sugar may be made from sugarcane or sugar beets, cane sugar is produced exclusively using sugarcane; it’s also more lightly processed, so it retains a pale brown hue. The granules of cane sugar are slightly larger than granulated sugar, but it can often be substituted 1:1 in recipes that calls for granulated sugar.
Use for: any recipe that calls for granulated sugar, unless recipe specifies otherwise
Raw Turbinado Sugar
Thanks to its medium-brown hue, raw turbinado sugar is often mistaken for light brown sugar; however, turbinado does not contain molasses. (If you’re looking for a brown sugar substitute, demerara sugar is the way to go; more below.) Turbinado sugar is a type of raw cane sugar that’s minimally processed, producing large granules and delicate notes of caramel flavor. Though it looks like brown sugar, raw turbinado sugar is actually a closer match to granulated sugar when it comes to baking. Don’t substitute one for the other unless the recipe specifies that you can. {See my Strawberry Pie for an example of turbinado sugar in action}
Use for: sweetening beverages and baking, adding crunch on top of baked goods (I also use it in homemade scrubs)
Demerara Sugar
Quite similar to Turbinado sugar, demerara sugar is another type of raw cane sugar. This sugar has a subtle, molasses-like flavor, which makes it an excellent choice as a topping for muffins, scones, and cookies, where it provides an extra hint of texture and sweetness. Its mild flavor is also a perfect complement to coffee or tea. Demerara sugar has larger grains than granulated sugar, and is generally amber in color. The hints of molasses in its flavor profile mean that it can be used as a substitute for brown sugar in a pinch.
Use for: topping baked goods, sweetening coffee and tea
Sanding Sugar
Also known as coarse sugar or decorating sugar, this variety is typically used as a finishing element in baking and candy making. Sanding sugar is made up of large crystals that can be left their natural white color or dyed any number of decorative shades.
The sizable crystals are resistant to heat, so they’ll retain their shape during the baking process. However, this means that sanding sugar is not a good option for adding into dough or batter, as it won’t dissolve as easily as other varieties. This type of sugar is most often used to add extra crunch, sweetness, and a hint of sparkle to baked goods and candies. {See sanding sugar in action over on The Decorated Cookie! Her recipe for rainbow marshmallows are gorgeous.}
Use for: decorating candy and baked goods
Muscovado Sugar
Also known as Barbados sugar, this deep brown variety is a type of unrefined cane sugar from which the natural molasses has not been removed. Muscovado sugar comes in both light and dark brown varieties; its texture is generally sticky, wet, and sandy with larger grains than standard brown sugar, while its flavor is exceptionally strong and complex.
Use caution when substituting muscovado sugar for brown sugar; its flavor is much more intense. This unique sugar especially shines when used in savory applications, such as barbecue sauces and marinades. {See Chewy Muscovado Sugar Cookies from Love & Olive Oil}
Use for: baked goods, sweetening sauces and marinades
Pearl Sugar
Last but not least is a decorative option also known as nib sugar or hail sugar. Pearl sugar is a type of white sugar with very coarse, hard granules and a uniquely opaque appearance. This sugar holds its shape when exposed to high temperatures, so it’s a great decorative option for finishing baked goods.
Pearl sugar is most commonly used in Scandinavian baking to add crunch and color atop pastries, buns, or cookies. {See Belgian Liege Waffles from Handle the Heat.}
Use for: Scandinavian-style sweets, or any baked goods that need texture
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