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Types of Sugar

What is Sugar?

In simple words, sugar is a sweet substance extracted from certain plants. Sugar is basically made from monosaccharides i.e. glucose and fructose.

All sugar is made by extracting sugar juice from sugar cane or sugar beet and from there different types of sugar can be produced. Through alterations in the process of cleaning, crystallisation and changing the levels of molasses, different types of sugar can be produced.

White Granulated Sugar


  • This is what you typically find in your sugar bowl.
  • The gran in the word granulated comes from the Latin granum, which means “grain” or “seed.” This word is good for describing things like sugar or salt that feel gritty.
  • Granulated sugar has this coarse feeling because it has had all of the naturally present molasses refined out of it.
  • It’s the most common sugar called for in recipes when cooking and baking.
  • “Regular” sugar granules are fine because small crystals are ideal for bulk handling and not susceptible to caking.

Powder Sugar


  • Powdered sugar is simply granulated sugar ground to a smooth powder and then sifted.
  • It is also called as confectioner’s sugar or powdered sugar
  • Commercially available powdered sugar is mixed with a small amount of cornstarch (3%) to prevent caking.
  • It is often used in icings, confections and whipping cream.
  • You can make it at home: blend 1 cup of white sugar and 1 tablespoon of cornstarch to get 1 cup of powdered sugar.

Fruit Sugar


  • Fruit sugar is smaller and more uniform in crystal size than regular sugar.
  • It is used in dry mixes, such as gelatin and pudding desserts or powdered drinks.
  • The uniformity of crystal size prevents settling of the sugar crystals to the bottom of the box, an important quality in dry mixes.

Baker’s Special Sugar


  • The crystal size of baker’s special sugar is finer than that of fruit sugar.
  • It dissolves easily and can be easily incorporated into recipes.
  • As its name suggests, it was developed especially for the baking industry.
  • This sugar is used for sugaring donuts and cookies, and it’s used in some cake recipes to create a fine crumb texture.

Superfine Sugar


  • Also known as caster or bar sugar, this sugar has the smallest crystal size of white granulated sugars.
  • It is generally used in making delicate or smooth desserts, such as mousse or puddings.
  • Because the crystals are so fine, they dissolve easily, even in cold drinks.

Coarse Sugar


  • Coarse sugar has a larger crystal size than regular sugar.
  • It results from the crystallization of molasses-rich sugar syrups that are high in sucrose.
  • The large crystal size makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures, important characteristics for use in making fondants, confections and liquors.

Sanding Sugar


  • Sanding sugar can have large or fine crystals—both types reflect light and give the product a sparkling appearance.
  • It is used mainly in baking and confectionery as a sprinkle on top of baked goods (often in fun colors!).

Light And Dark Brown Sugar


  • Brown sugars are made by mixing white sugar with various amounts of molasses. Light brown sugar has a milder flavour as compared to dark brown sugar.
  • Light brown sugar is often used in sauces and most baked goods.