Before I start this new article I would sincerely like to thank you for the success of my first “Monday post” from last week. As I said, I really want to take care of my blog and be more dedicated this year so your many views, likes and follows really encourage me.
Today I am going to tell you all about the different types of sugar because it could be very confusing whether you’re a beginner at baking or not. We all have at least 2 or 3 varieties of sugar and it comes to pick one at the supermarket it could be difficult. So I will try to explain why do we have the choice between diverse sort of sugar and which one is the best when it comes to baking.
As you may know sugar come from sugarcanes or sugar beets. I will not go into details but there are differents steps from the raw product to the one you see in the box. It is extracted from the cane or the beet, then it is cleaned, cooked and refined. That’s why you have different colours and texture of sugar. If your sugar is brown or golden it means it comes from sugarcanes so if it is white it could come from sugarcanes or beets. Be careful because some brand mix white sugar with molasse and sell it have brown sugar!
This is the most common sugar. Every household owns a pack of caster sugar for its everyday life. To sweeten your cup of tea or coffee, to add in your plain yogurt or to bake cakes. Caster sugar is the most used because it is the most refined sugar so it is easy to dissolve in you cake mixture.
I have to admit I was confused in the past because I couldn’t make the difference between caster and granulated sugar. They look very similar however granulated sugar is a bit less refined if you look closely you will see that the grains are bigger as caster sugar. From what I learned granulated sugar is goos to sprinkle on fruits or in your cup. You can use it to bake a cake but it is not as great as caster sugar and it can lead to a crunchy texture.
It is a finely ground form of sugar mostly used for frostings or to dust the top of a cake. It is always good to stiff your icing sugar in your mixture to avoid lumps.
Compare to white sugars, brown sugar is more scented and taste like rum or vanilla. It is mostly used for crumbles, fruit cakes and cookies. As I told you it is better to buy organic brown sugar so you are sure it is pure and not mixed with molasse.
Golden caster sugar
It comes from unrefined sugarcanes and it is slightly paler than brown sugar. It is perfect to bake shortbreads and sponge cakes.
Muscovado sugar is made from unrefined sugar canes and a strong content of molasse. It is probably why it has a strong taste. You can use muscovado sugar in fruit cakes (very good for banana bread or carrot cake), in sticky toffee pudding or brownies.
Also called “raw sugar” it is a coarse-grained dark sugar. If you love to sprinkle the top of your cakes this is the best option because it is tastier than brown sugar. it is also good for crunchy cakes such as flapjacks, crumbles and biscuits.
If you are diabetic or counting calories it now exists a wide range of sweetener. The most common one is honey. It is a very good alternative because it is very healthy and possess medical virtues. Another sweetener coming from plants is Agave syrup. It has a high content of fructose. But be careful because its Glycemic Index is as high as sugar.
I hope you have some answers to your questions now thanks to this list. The most important is to follow the recipe. If we ask you for a certain kind of sugar it is for a reason bbut if you don’t have it at home you can now know with which sugar you can replace it.