Sugar 101
Sugar is a form of carbohydrate (food energy) found in many plants. The two plants that produce high enough quantities of sugar to refine are sugar cane and sugar beets. Below is an overview of the most common types of sugar available.
Granulated Sugar – This is the most common form of sugar you will be familiar with. Highly processed, it is available granulated or in cubes, with textures of various types and sizes.
Superfine/Ultrafine/Caster/Castor Sugar is a finely ground sugar which dissolves almost instantly. The crystal size is the smallest of all granulated sugars. Caster sugar is the perfect choice for extra fine textured cakes, meringues and iced teas and coffees.
Fruit Sugar, in comparison to "regular" sugar is slightly finer and has a more uniform crystal size. Fruit Sugar can be found in dry mixes such as jello, pudding and drink mixes. I also like to use fruit sugar when preparing Scottish shortbread as it produces a texture that will melt in your mouth.
Confectioners/Powdered/Icing Sugar is another granulated sugar ground to a smooth powder and then sifted. It contains a small percentage of cornstarch to prevent caking, and is available in different grades of crystal fineness, the finest of which is often available in supermarkets. Confectioners sugar is commonly used in the preparation of icings (hence the alternate name icing sugar) as it produces products that are smooth and free of grit.
Coarse Sugar has a crystal size larger than that of "regular" sugar, and is processed from sugar liquor. This processing method makes coarse sugar highly resistant to the natural breakdown to fructose and glucose at high temperatures, important for making fondants, confections and liquors. Coarse sugar is also an excellent choice for use as a topping on baked goods and can be purchased in a multitude of colours.
Brown Sugar is a soft textured sugar made with a combination of white sugar and molasses. The two most common types of brown sugar are light and dark. The lighter the brown sugar is, the more delicate the flavour.
Superfine/Ultrafine/Caster/Castor Sugar is a finely ground sugar which dissolves almost instantly. The crystal size is the smallest of all granulated sugars. Caster sugar is the perfect choice for extra fine textured cakes, meringues and iced teas and coffees.
Fruit Sugar, in comparison to "regular" sugar is slightly finer and has a more uniform crystal size. Fruit Sugar can be found in dry mixes such as jello, pudding and drink mixes. I also like to use fruit sugar when preparing Scottish shortbread as it produces a texture that will melt in your mouth.
Confectioners/Powdered/Icing Sugar is another granulated sugar ground to a smooth powder and then sifted. It contains a small percentage of cornstarch to prevent caking, and is available in different grades of crystal fineness, the finest of which is often available in supermarkets. Confectioners sugar is commonly used in the preparation of icings (hence the alternate name icing sugar) as it produces products that are smooth and free of grit.
Coarse Sugar has a crystal size larger than that of "regular" sugar, and is processed from sugar liquor. This processing method makes coarse sugar highly resistant to the natural breakdown to fructose and glucose at high temperatures, important for making fondants, confections and liquors. Coarse sugar is also an excellent choice for use as a topping on baked goods and can be purchased in a multitude of colours.
Brown Sugar is a soft textured sugar made with a combination of white sugar and molasses. The two most common types of brown sugar are light and dark. The lighter the brown sugar is, the more delicate the flavour.