As consumers, we use tons of sugar—a top commodity—yearly. Some believe they have removed refined sugar from their diet; however, natural sugar is in everything: milk or lactose, fruit or fructose, rice, and grains, or maltose. The sugars we use in baking or cooking are refined and natural sugars. How many sugars are available? At least ten. Just know: if sugar is brown, it doesn't mean it's brown sugar.
Here are ten types of sugar:
- Caster is finer than granulated sugar, excellent for light and airy desserts: meringues, pavlova, and mousse.
- Granulated is white table sugar—"refined cane sugar"—made with sugar cane, not sugar beets. Suitable for dissolving in liquids and batters.
- Confectioners aka Icing contain cornstarch to prevent clumping: cake icing.
- Coarse is heat resistant and best for decorating: tops of scones and candy.
- Sanding is best for decorating pastries.
- Dark Brown has more molasses and moisture, which is fantastic for spiced baked goods or toffee.
- Light Brown is refined sugar with molasses added back. Excellent for sauces and glazes.
- Demerara is minimally processed raw sugar with large granules, perfect for drinks.
- Turbinado is raw sugar with coarse granules, less tasty than molasses, and slightly smaller in format than demerara.
- Muscovado is unrefined, with a full molasses-rich flavor. Suitable for BBQ sauces and rubs. Comes in light and dark.
Sugars have various uses. Some are best melted down to make simple syrups for the bar. Consider freeze-drying some berries and infusing them into the mixture by adding fruit powder to the sugar. My favorite includes adding some coffee beans, vanilla pods, or citrus zest into your granulated sugar and letting the natural oils infuse into the mixture for two weeks before using. Even better, add some to the tops of your scones, cookies, and coffee drinks, and trust me, you won't regret it.
