Types of Sugar
Source of Recipe
Published in the Denver Post, Wednesday, December 12, 2001
List of Ingredients
Granulated: white, all-purpose fine crystal, made from sugar cane or
sugar beets. It's what is in most sugar bowls. Good for baking, cooking
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.
Zosha's Note: Beet sugar, which may or may not be acceptable in candy-
making, but is acceptable in baking is as fine as the Baker's sugar,
professional
grade and a whole lot cheaper. I buy mine in yellow generic bags from
the local grocery in the ghetto. 2001 cost: 90 cents for a 5 pound bag on
sale.
Recipe
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