Cookbook:Sugar

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Recipes | Ingredients | Sweeteners

Sugar is a sweetener. It can come from a variety of plant sources, including various trees, root vegetables, and sugar cane. Sugars can be categorized according to origin, processing/refining method, and crystal size.

Raw Sugar

Raw sugars are typically derived from earlier stages in the sugar refining process, when compared to white sugars. They retain varying amounts of molasses. They can include:

• Sugarcane-derived Jaggery
• Demerara Sugar / Turbinado Sugar
• Muscovado Sugar (not to be confused with commercial US brown sugars)

White Refined Sugars

white sugar

White sugar is a refined sugar composed almost entirely of sucrose. It can be derived from sugarcane or beets and can have a wide range of crystal sizes.

• Granulated Sugar
• Castor (AUS/NZ) or Caster (UK) Sugar / Superfine Sugar / Baking Sugar
• Confectioners' / Powdered Sugar / Icing Sugar (AUS/NZ/UK)
• Rock Sugar
• Pearl Sugar

Brown Sugar

Brown Sugar

Brown sugar, as sold in the USA, is refined white sugar with molasses added back to it. It has more flavor and moisture than white sugars. It can be found in two main forms:

• Light brown sugar
• Dark brown sugar

The term 'brown sugar' can also refer to unrefined or raw sugars that have not yet had the molasses removed.

Palm Sugar

• Coconut Sugar
• Gula Jawa
• Palm-derived Jaggery

Maple Sugar

Maple sugar is derived from the sap of sugar maples.

Gallery

Varieties of Sugar

• 

  A bowl of brown sugar

• 

  Refined white cane sugar

• 

  White sugar cubes

• 

  Unsifted white powdered sugar

• 

  Turbinado cane sugar

• 

  Blocks of maple sugar

• 

  A block of palm sugar (jaggery)

• 

  Blocks of gula kelapa palm sugar