Sugar

Sugar is a sweet-tasting, crystalline carbohydrate that is used primarily as a sweetener in culinary applications. It is not bound by seasonality and is available year-round. Sugar is a fundamental ingredient in baking and is used to add sweetness to beverages and dishes. It is prevalent in a wide range of cuisines, from Western to Asian, and is essential in the creation of desserts, pastries, and confectioneries.

Sugar Synonyms

Sucrose
table sugar
granulated sugar
white sugar
cane sugar
beet sugar

Sugar Substitutes

Different Forms/Types of Sugar

Raw

Less processed sugar with a light tan color, larger crystals, and a flavor that's more complex than white sugar. It's often marketed as turbinado or demerara sugar.

Brown

Sugar that contains molasses, giving it a moist texture and a rich, caramel-like flavor. It comes in light and dark varieties, with the latter having more molasses content.

Cubes

Granulated sugar that has been pressed into small, uniform cubes, often used for sweetening hot beverages.

Liquid

Syrups like corn syrup, honey, agave nectar, and maple syrup, which can be used as sweeteners in various recipes.

Powdered

Also known as confectioners' sugar, this is granulated sugar that has been ground to a fine powder and usually contains an anti-caking agent like cornstarch.

Granulated

The most common form of sugar, consisting of fine crystals that blend easily into wet and dry ingredients.

How to Choose Sugar

When selecting sugar, consider the intended use. For baking, granulated white sugar is typically preferred for its consistency and neutral flavor. For richer flavors, choose brown sugar. The color and size of the crystals can indicate the level of processing; raw sugars are less processed with larger crystals. Always check for clumps or moisture, which can indicate poor storage. For liquid sugars, clarity and consistency are indicators of quality.

Cooking/Prep Tips for Sugar

Sugar is an essential ingredient in both sweet and savory dishes, and understanding its properties can significantly enhance your culinary creations. For intermediate and expert home cooks, it's important to recognize that sugar doesn't just sweeten; it can also provide texture, color, and stabilization. When caramelizing sugar, keep a close eye as it can quickly go from a perfect amber color to burnt. To prevent crystallization, which can lead to a grainy texture in syrups and candies, avoid stirring the sugar as it heats and consider using an acid like lemon juice or cream of tartar. In baking, sugar interacts with other ingredients to tenderize, provide moisture, and aid in the leavening process. It's also crucial to use the correct type of sugar as specified in a recipe, as granulated, powdered, and brown sugars have different properties and moisture contents.

Shelf Life of Sugar

Store sugar in a cool, dry place in a tightly sealed container to prevent moisture from causing clumping. Brown sugar should be kept in an airtight container to retain its moisture. Liquid sweeteners should be stored in their original containers in a cool, dark place. Properly stored, granulated and powdered sugars have an indefinite shelf life, while brown sugar lasts about 18 months. Liquid sweeteners vary in shelf life, so refer to the packaging for expiration dates.

Recommended Brands for Sugar

raw sugar: Sugar in the Raw

brown sugar: Domino

powdered sugar: C&H

granulated sugar: Domino

liquid sweeteners: Various brands depending on the type (e.g., Aunt Jemima for corn syrup, Wholesome for agave nectar)

Cooking Techniques for Sugar

Creaming: Often used in baking, creaming sugar with butter or another fat incorporates air into the mixture, which helps to give baked goods their structure and rise. Beat the sugar and fat together until the mixture is light and fluffy.

Dissolving: Sugar is dissolved in liquids for syrups, cocktails, and some baking recipes. Warm the liquid to help the sugar dissolve more quickly and create a smooth mixture without granules.

Caramelizing: This technique involves melting sugar until it becomes a brown liquid. It's used to create a rich flavor and color in desserts and sauces. Heat sugar in a heavy-bottomed pan over medium heat, watching carefully as it melts and turns amber.