Let’s talk about the sweetest thing in our baking pantry – Sugar and let’s admit one truth – We all love sweets but we all hate sugar. Sometimes I think, if sugar had been a living person, how he/she would have felt about the treatment it gets in return of the sweetness it gives 🙂 We are bakers and we need sugar in baking. Sugar gives color to the cakes. It caramelizes upon heating and gives that lovely brown crust to the cakes and other baked items. In this post, we will see different types of sugars that are commonly used in baking.
White Sugar/Granulated Sugar: White sugar is the most commonly used sugar in households around the world for making sweets and desserts. It is extracted from the cane juice and processed into white sugar by extracting all traces of molasses.
Caster Sugar: Caster sugar is powdered white sugar. You can simply grind white sugar in the food processor to get caster sugar. It is mostly used in making cakes, meringues, custards, or mousses.
Icing Sugar/Confectioner’s Sugar: Icing sugar is mechanically very finely powdered sugar with added corn flour. The added corn flour makes this sugar anti-clumping. It is widely used in bakery for making icing and frosting.
Brown Sugar: It is also called factory brown sugar. Simply because it is brown, doesn’t make it a better version of white sugar. Brown sugar is simply white sugar covered with molasses. In terms of nutrition and calorie count, brown sugar is similar to white sugar. Brown sugar can be light or dark based on the concentration of molasses added to the white sugar.
Demerara Sugar: Demerara sugar is a natural brown sugar. It is different from the factory brown sugar in terms of processing. Demerara sugar is made from the reduced cane juice. While processing, little molasses is left in the sugar that gives the sugar its brown color. In case of brown sugar, the molasses is added to the completely processed and refined white sugar.