Sugar, Part 1 (Dry)


  • Pearl sugar is a form of sanding sugar, with irregular crystals.

    Brown Sugars:

    Conventional:

    • Light Brown or Dark Brown sugar, as found in the grocery store, is granulated sugar - totally refined - which has some molasses added back. Due to this added liquid, it's not crystalline- which is why you pack it down to measure. You can make your own brown sugars by combining one cup of regular sugar and one tablespoon molasses for light brown; two tablespoons for dark brown.
    • Brownulated sugar is the same sugar, but recrystallized. Brownulated sugar is used for sprinkling - not for baking.

    Raw:

    There are a number of brown sugars packaged as "Raw." No sugar is actually raw as too much bacteria and foreign matter would remain. With these sugars, however, only some of the molasses is removed, so the sugar is technically less refined. There is minimal nutrient difference with regular brown sugar.

    • Muscovado or Barbados Sugar has slightly coarse crystals and a very strong molasses flavor.
    • Turbinado sugar - one brand is packaged under the name "Sugar in the Raw" - has small crystals and a moderately strong molasses flavor.
    • Demerara sugar has larger crystals and less molasses than turbinado. Due to its crystal size it dissolves slowly and is often used in tea, coffee, or on top of cereals. It can also be used as a substitute for white sanding sugar.
    • Sucanat is a brand name for an unrefined sugar, made from evaporated sugar cane juice. Due to its small crystal size, it can replace regular sugar easily in baking, although adding a molasses flavor.

    Specialty Sugars: These specialty sugars are occasionally available:

    • Polincillo is Mexican sugar, pressed into cones, with a very strong molasses flavor. You scrape off what you need. This sugar is used to make authentic Mexican hot chocolate.
    • Maple sugar is maple sap boiled until almost dry. It is almost twice as sweet as regular sugar, and is usually formed into candy.
    • Jaggery is made either from palm dates or sugar cane juice. It has dark, coarse grains and is associated with Indian cooking.
    The copyright of the article Sugar, Part 1 (Dry) in Cooking Basics is owned by Lindsay W. McSweeney. Permission to republish Sugar, Part 1 (Dry) in print or online must be granted by the author in writing.

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