DIFFERENT TYPES OF SUGAR FOR BAKING: A FULL GUIDE
It’s no mystery why sugar is one of the main ingredients in baking. Its purpose in baked goods is more than just adding a bit of sweetness to any flavor profile. Sugar in its many forms can affect texture and appearance—adding a bit of crunch to pizza crusts or creating the fluffy whipped texture of a meringue.
Different types of sugar can affect a dish’s moisture retention, making a cookie soft and tensile even after cooling—and offering a longer shelf life. It’s also essential for browning and the beautiful caramelization of sweet goods as well as fermentation, which is crucial for making bread, beer or wine.
17 TYPES OF SUGAR AND THEIR TOP USES
We use sugar in baking nearly every time we prepare sweet treats, but do you know what the uses are for different types of sugar? This deliciously sweet guide will give you the lowdown on everything sugar related and show you how the right type can help transform the flavor of your baked goods.
1. GRANULATED SUGAR
When a neighbor drops by for a cup of sugar, this is typically the most common sugar people think of. Its use is versatile in baking or sweetening drinks. Granulated sugar is also known as refined white sugar or table sugar with medium-sized crystals. Use granulated sugar to create the cloud-like effect and add a touch of sweetness in this delicious whipped coffee recipe.
2. CASTER SUGAR
Caster sugar’s texture lands right in between granulated sugar and confectioners’ sugar. It is also known as superfine sugar or baker’s sugar. This superfine sugar dissolves quickly into batters or liquids, so it’s a great type to break out when you’re preparing puddings or meringues or mixing cocktails. Try these baking techniques with caster sugar.
3. CONFECTIONERS’ SUGAR
Also known as icing sugar or powdered sugar, this is a fine white sugar that typically contains cornstarch to avoid clumping. Confectioners’ sugar can create icing or frosting for cakes when combined with a liquid like cream or liqueur. This sugar is perfect for dusting fresh desserts and is also typically used in making frosting, fondant and other decorative elements on different kinds of cakes.
A variant of this type of sugar is pure icing sugar. This doesn’t contain the anti-clumping agent that is in confectioners’ sugar. To avoid clumping, it requires a double sift or this KitchenAid® Sifter + Scale Attachment for your KitchenAid® Stand Mixer1. Pure icing sugar is often best used to add crispier textures to baked goods, similar to macarons.
1. Sold separately.
4. PEARL SUGAR
This is a popular sugar used in Europe as a decorative topper, as well as added texture in doughs or batters, due to its rounded shape. Since it doesn’t fully dissolve in heat, the end result is crunchy pops of sweetness throughout the treat. This makes pearl sugar a great option for waffles similar to this Belgian waffle recipe.
5. SANDING SUGAR
Sanding sugar is another decorative option made up of large square-ish crystals. Similar to pearl sugar, it adds crunchiness and texture due to its ability to resist melting. This option works great for topping baked goods such as cookies. Sanding sugar comes in a variety of colors—or no color—and has a coarse texture.
6. CANE SUGAR
Cane sugar can be used in the same way as granulated sugar for drinks and other baked goods. The difference is cane sugar comes from sugarcane instead of sugar beets. It is also minimally processed and looks slightly darker in color, with bigger grains.
7. DEMERARA SUGAR
Demerara sugar is another minimally processed sugar extracted from sugarcane. Its flavor contains hints of molasses that can offer subtle notes of caramel or a toffee flavor. Use demerara in your coffee like this Cuban coffee recipe, or use it to top off a pastry crumble or streusel for added color and texture.
8. TURBINADO SUGAR
With large medium-brown crystals, this is another minimally refined raw cane sugar. Due to its caramel notes, turbinado sugar can often be used to sweeten drinks and coffees like this rich Irish coffee. It is similar to demerara sugar and can be used interchangeably. However, demerara has a larger grain size and has a lighter molasses flavor in comparison to turbinado.
9. MUSCOVADO SUGAR
This sticky and wet textured sugar is another unrefined type where molasses isn’t removed. This can be used as a substitute for brown sugar and has a more robust flavor profile. Muscovado sugar works well for dry rubs, marinades and even barbecue sauce. Get adventurous and incorporate it in this Korean BBQ pork chop recipe in place of brown sugar for a balance of sweet and savory flavors.
10. LIGHT BROWN SUGAR
Light brown sugar is commonly used for baking and crafting sauces or glazes. You can also use butter and brown sugar to create a moist and chewy brown butter white chocolate cranberry cookie recipe. Light brown sugar is a type of refined white sugar that has the molasses added back in for a milder flavor and a bit of moisture. It has less moisture than dark brown sugar.
11. DARK BROWN SUGAR
To compare sugars of various shades (light vs. dark), dark brown sugar has a bit more molasses and moisture than light brown sugar, giving it a more flavorful profile. Gingerbread cookies and chewy brownies are enhanced with a fudgy texture thanks to the qualities of dark brown sugar. Similar to other darker sugars, this type boasts hints of caramel toffee.
12. COCONUT SUGAR
Coconut sugar is a less sweet and slightly nutty alternative to granulated sugar, with all its versatility and uses. Coconut sugar is an unrefined natural option with a few more nutrients than other sugars offer. Try a 1:1 swap of coconut sugar for granulated sugar in baked goods like this souffle pancake recipe.
13. HONEY
Thanks to bees and flower nectar, honey is a golden sweetener with floral notes. It is commonly used in teas or to drizzle on your morning pastries. Honey also comes with incredible versatility as a substitute for sugar and can be used with marinades, smoothies and even nut butters for a hint of sweetness.
14. MOLASSES
Molasses is a thick dark syrup with a strong flavor. Molasses is made from either sugarcane or sugar beets. It works well for cakes and gingerbread cookies due to its caramel notes. Molasses is a perfectly sweet addition to these salted caramel ginger cookies for a fall spread.
15. CORN SYRUP
Corn syrup comes in light or dark options. Because it is made from corn starch, it is known as a stabilizer to create those airy, sweet peaks in meringues or a glossy ganache. You can accomplish this using your KitchenAid® Stand Mixer to assist in whipping a corn syrup mixture with heavy cream for a more stable whipped cream option.
16. AGAVE NECTAR
Derived from the agave plant, this clear or amber-colored sweetener is mild and similar to honey. It is often used in fizzy drinks like this Non-Alcoholic Blackberry Spritzer, shaved ice recipes and other cold drinks. It can also be used as an alternative to honey for hot drinks, baking, cooking and as a topping on your French toast.
17. MAPLE SYRUP
Amber in color and derived from the sap of maple trees, this sweet addition has a bold flavor that isn’t commonly used for baking. However, it can add a sweet flavor profile to whipped cream or your seasonal confections combined with pumpkin, as well as a topping for your morning oatmeal.
IS SUGAR A WET INGREDIENT?
Although sugar is technically a dry ingredient, it is usually mixed in with the wet ingredients in baking recipes because it attracts water. Syrups or honey are also considered wet ingredients. You may need to increase the amount of dry ingredients if using them as a sugar substitute in a recipe.
HOW TO MEASURE SUGAR
You can measure sugar by using a spoon or small cup to fill a measuring cup and leveling it with a flat edge. Shaking the cup or hitting it against the countertop can cause it to compact and you may end up using more sugar than you intended.
For an automated way to measure sugar for your recipes, the KitchenAid® Sifter + Scale helps streamline cooking and baking. You’ll get consistent results with accurate weight measurements and thorough sifting of your sugar.
TIPS FOR STORING SUGAR
Sugar should be stored in an airtight container.
Place in a cool, dry location.
Like these foods, sugar should not be stored in a refrigerator.
Avoid moisture, because it can cause your sugar to get lumpy.
Store in an odor-free area.
Do not place sugar liquids or syrups in extreme temperatures. This can cause crystallization or color changes, which can possibly alter the flavor.
SUGAR SUBSTITUTES
There are several sugar substitutes to choose from if you’re looking for options for health reasons or would like a touch of sweetness without the processed additives. A few alternatives that can add sweetness to your baked creations are agave, coconut sugar, honey, maple syrup and molasses. Some of these options also taste sweeter than regular granulated sugar, so you may be able to use a bit less for the same sweet result.
EXPLORE KITCHENAID® STAND MIXERS
Now that you know the many ways you can use different types of sugar for your baking or confections, you can continue to elevate your sweet creations by adding a KitchenAid® Stand Mixer to your kitchen. With its versatility and multi-purpose attachments1, you’ll find the right one for all of your treats, from delectable donuts to rich chocolate mousse.
1. Sold separately.
