Top 10 Types Of Sugar One Must Know About

top 10 Sugar types

Sugar is something every one of us has almost every day, there are more than 50 different variants of sugar that exists. But today, we will just talk about the top 10 sugar, to make your food sweet and tasty.

1. Granulated sugar

Granulated sugar is the highly refined version of sugar, and it is multi-purpose in nature. Also known by the name refined sugar, or white sugar, this is the basic form of sugar that comes into our mind as soon as we here the word Sugar. They are made from sugarcane and sugar beets and is the most common type of sugar used in baking and cooking.

2. Caster sugar

Caster sugar is the superfine version of the white granulated sugar. Its crystals here are so tiny that they dissolve much quicker than standard granulated white sugar. Therefore, people prefer using them, especially while making meringues, syrups, and cocktails. The methodology used to make them is similar to that of granulated sugar, but the only difference here is caster sugar is, further crushed to make it small in size.

3. Confectioners sugar

Confectioners sugar is nothing else then powdered sugar, and it is also known by, the name 10x sugar. It is created when white sugar, is grounded into a fine powder, and a small amount of cornstarch is also added to it to prevent clumping. Unlike others, confectioners sugar dissolves very easily in liquid. The ideal type for making icing and frosting, as well as decorating baked goods.

4. Pearl Sugar

Pearl sugar also referred to as nib sugar or hail sugar, is a unique variety of white sugar that has a coarse, hard texture and an opaque color. It has an extraordinary quality that it doesn’t melt when exposed to high temperatures. It is a very common ingredient used in Scandinavian baking to decorating pastries, cookies, and buns.

5. Sanding sugar

Sanding sugar is majorly used just for decorative purposes, it is basically like crystals that are fairly resistant to heat. It is known for adding extra texture and crunch to cookies and other baked goods. Sanding sugar is available in different colors since it adds more to the decorative factor. Unlike other decorative elements, they add a bit of sparkle to the dish.

6. Cane Sugar

Cane sugar is very different than granulated sugar, granulated sugar is made, from sugarcane or sugar beets. On the other hand, cane sugar is produced solely from sugarcane and is minimally processed. They have slightly larger granules, it is darker in color, and has a very expensive price tag on it. You can use it the same way you use granulated sugar, but cane sugar is way healthier.

7. Demerara sugar

Demerara is a variant of raw cane sugar that, is minimally refined. It has large grains but with an amber color and natural, subtle molasses flavor. They are generally used to sweeten coffee or tea, or as a topping on baked goods such as muffins, scones, cookies, and cakes.

8. Turbinado sugar

Another raw cane sugar variant, Turbinado sugar, has large, medium-brown crystals. They are many times mistaken for standard brown sugar due to their color, but they are not the same. It has a unique delicate caramel flavor, therefore it is commonly used to sweeten beverages and can also be used in baking.

9. Muscovado sugar

Muscovado sugar, also referred to as Barbados sugar, is a variety of unrefined cane sugar. Unlike the previous ones, it consists of the molasses that aren’t removed. They come in many varieties, ranging from dark to light color. Additionally, it has a sticky, wet, and sandy texture with a rich, complex flavor. A great substitute for brown sugar, but this one has a bit stronger flavor. An ideal choice for making barbecue sauce, marinades, and savory dishes.

10. Light brown sugar

Light brown sugar, is made by refining white sugar with a small amount of molasses added to it. They have a wet and sandy texture, but it is less sticky compared to muscovado sugar and also has a delicate caramel flavor. Majorly used for making baked goods, but they are a great ingredient for the savory dish as well.