Know More About Sugars

Sugar, a simple carbohydrate, is a chemically stored energy source for all plants and animals. Although there are many different types of sugar found in nature, only 3 are used in the kitchen : sucrose, glucose and fructose. White and brown sugars often can be substituted for each other in the recipes, however, the different flavours of each type of sugar will affect the flavour of the finished dish.

Sugars can be classified into 2 categories:  Brown and refined white sugars

Brown sugars: Light (3.5% molasses) and Dark (6.5% molasses) 

Muscovado/ Barbados Sugar is the darkest of brown sugars. It has a high proportion of molasses residue and strong caramel flavour. It is moist and hydroscopic and will make cakes and biscuits soft and moist, improving their keeping qualities. All moist brown sugars should be tightly wrapped in plastic then stored in an airtight container. If they dry out, they become hard and unworkable. A piece of damp kitchen paper or a slice of apple can be stored with the sugar for a short time to rehydrate it.

Demerara sugar is more refined than muscovado sugar. Originally made in Demerara Guyana, it has harder crystals compared to muscovado sugar. Much of what is sold today is made by adding a little molasses to white sugar, resulting in a product with an insipid taste. It is used primarily as a sweetener for coffee.

Light brown sugar is further refined sugar with a much smaller proportion of molasses syrup remaining in the crystals. It has a small cyrstal, a moist texture and a subtle caramel flavour. It is used for biscuits and cakes.

Refined white sugars:

These sugars are the result of a manufacturing process which removes the molasses and any impurities. They have been washed with lime and clean syrups to whiten them. All flavours have been removed other than their sweetness. White sugars should be stored in an airtight container to keep them free from moisture.

Preserving sugar has the largest crystal and will dissolve the fastest when added to a liquid. It is used for making jams and jellies.

Granulated sugar has a medium-sized crystals. Lump sugar is granulated sugar that has been formed into lumps through the addition of a little moisture. Granulated sugar is used for making sugar syrups as it dissolves readily in liquid.

Caster/Superfine sugar  has very small crystals. It is known as caster sugar because it was designed to be used in a sugar caster (shaker). It is the most widely used sugar for baking and meringues. It is also used for making dry caramel and praline.

Golden caster sugar is unrefined, raw cane sugar that has a golden colour and a slight caramel flavour. It can be substituted for white caster sugar in recipes.

Icing/ Confectioners' sugar has ben ground until it is a white powder. Cornflour is often added to keep it free-flowing. It is used primarily for icings but it is also useful for adding to sweet sauces where a granular texture is undesirable.