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.