Sugar Types

Sugar Types
granulated,white
-all-purpose fine
crystal,made from sugar
-cane or
sugar beets. it's what is
-in most sugar,cooking
bowls. good for baking
and beverages.
Baker's Sugar: professional-grade, ultra-fine cane sugar made for
baking. It's cleaner, with fewer impurities than granulated sugar. Good
for baking, meringues, spun sugar, candy and ice cream.
Superfine or caster sugar: the finest granulated sugar. In England,
it's called caster or castor, after the container it comes in. Good for
baking, dissolves easily in cold drinks.
Powdered or confectioner's sugar: Finely pulverized with 3 percent
cornstarch added to prevent clumping and keep it powdery. Good for
icing, dusting and decorating.
Brown Sugar (light and dark): sugar crystals coated in a molasses syrup
with natural flavor and color. Dark brown sugar has a stronger molasses
flavor than light brown sugar. Light brown sugar is good for baking and
making butterscotch, condiments and glazes. Dark brown sugar has a rich
flavor that is good for gingerbread, mincemeat, baked beans and plum
pudding.
Demerara Sugar: a light brown sugar with large, sticky crystals.
Popular in England, it is used in tea, coffee or on top of hot cereals.
Muscovado or Barbados Sugar: a British specialty brown sugar, slightly
coarser than brown sugar, very dark brown with a strong molasses flavor.