August is SUGAR month on Completely Delicious! In case you missed last week’s post— Sugar, Part 1: Why Sugar is Important in Baking.
Today we’re going to talk about the different types of sugar. Sugar exists in two ways, either naturally in things like fruit and milk, or through the process of refining it from sugar cane and sugar beets.
Types of Sugar
Turbinado Sugar— is the closest to raw sugar available. It is only partially refined, light brown in color, with coarse crystals and a caramel flavor.
Granulated Sugar— is the standard sugar used in the kitchen. The crystals are white, fine and uniform in size.
Superfine Sugar— is granulated sugar with smaller-sized crystals. You can make your own by pulsing granulated sugar in a food processor a few times.
Powdered Sugar— (or confectioner’s sugar) is made by grinding granulated sugar through different degrees of fine screens. Because of its tendency to lump, cornstarch is added to absorb moisture.
Brown Sugar— is granulated sugar with molasses added back in. It is high in moisture and tends to clump, so it is important to store it in an airtight container.
Corn Syrup— is derived from corn kernels and is available in light and dark varieties. It is very thick and gives food a chewy texture.
Honey— is made by honeybees from nectar collected from flowers. It is a strong sweetener with a distinct flavor that varies based on season, type of flower, and age.
Maple Syrup— is made from the sap of sugar maple trees, which is boiled down to reduce its water content. It is graded based on color, flavor, and sugar content.
Molasses— is actually a by-product of the sugar making process. Unsulfured molasses, however, is intentionally made from pure cane syrup and is preferred over other types because of its milder flavor.
How to Make Brown Sugar
Making brown sugar at home is easy! Since brown sugar is simply granulated sugar + molasses, all you need to know is this ratio:
1 cup granulated sugar
1 tablespoon molasses
Simply combine the two in a bowl with a fork. It will take a few minutes and little bit of elbow grease, but that’s it! It really is that simple.
Use and store it exactly as you would store-bought brown sugar.
Stay tuned for next week’s post on sugar alternatives and sugar-free baking!