ShareThisThe sugar we use in baking, and to sweeten our tea, comes from sugar cane or sugar beets. But there's more than white granulated sugar on the store shelves these days.
Here's what we found on one aisle in one grocery store:
1. Cubes. One lump or two? Sugar cubes are made from damp granulated sugar pressed into molds and dried.
2. Powdered. Granulated sugar that has been ground to a powder, then mixed with cornstarch. The most common powdered sugar is classified 10X, which refers to the size of the mesh used to separate the granules. The finest powdered sugar is 12X, with 4X having the largest particles. Other sizes are not readily available. Also called confectioner's sugar or icing sugar.
3. Turbinado. Raw sugar made from sugar-cane extract. The light brown granules have a slight molasses flavor. It can be substituted in most recipes that call for brown sugar. Also good in beverages.
4. Super-fine. Very fine crystals that dissolve quickly, leaving no grainy texture. Perfect for caramel, meringues and drinks. Sometimes called bar sugar or caster/castor sugar.
5. Sanding sugar. Colored decorating sugar is slightly larger than granulated and is commonly sprinkled over iced cupcakes and cookies. Colored pearl sugar is even larger. The white granules are tinted with edible food dye.
6. Brown sugar. This moist sugar contains some of the molasses that comes from boiling sugar cane or sugar beets. The moisture causes brown sugar to clump and harden. Light brown sugar has less molasses than dark. Light brown is mostly used in baking and condiments. The more flavorful dark brown is commonly found in gingerbread and baked beans.
7. Granulated. Characterized by snow-white crystals, it's the sugar we use most in the kitchen, especially in baking. Also called table or white sugar.
8. Demerera. Raw sugar similar to turbinado and popular in England. Tan-colored granules can be sticky. Commonly used in hot drinks or cereals.
(Sources: www.whatscookingamerica.net, www.sucrose.com and www.sugar.org.)
(Janet K. Keeler can be reached at jkeeler(at)sptimes.com.)
(Distributed by Scripps Howard News Service www.scrippsnews.com)
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