There are many different types of sugar that vary in terms of color, texture, crystal size, and flavor. The main types are white sugars like granulated, superfine, powdered, and fruit sugars which differ in crystal size and how quickly they dissolve. Brown sugars include light and dark brown sugar, demerara, and muscovado sugars which contain varying amounts of molasses. Other specialty sugars include raw sugars, liquid sugars, invert sugars, and sugars used mainly by bakers and confectioners. Each type of sugar has distinct properties that make it suitable for different culinary uses.

1. Sugar - Types of Sugar - Different
Types of Sugar
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Sugar - Sugar or
sucrose, is a
carbohydrate that
occurs naturally in
vegetable in the plant
major product of
process by which plants
energy into food. Sugar
quantities in sugar cane
from which it is
commercial use.
every fruit and
kingdom. It is the
photosynthesis, the
transform the sugar
occurs in greatest
and sugar beets
separated for
White Sugar:
There are many
different types of
granulated sugar. Some
of these are used
only by the food
industry and
professional bakers and are not available in the supermarket. The types of
granulated sugars differ in crystal size. Each crystal size provides unique
functional characteristics that make the sugar appropriate for a specific food’s
special need.
To purchase any of the sugars below, just click on the Green Links.
Bakers Special Sugar - The crystal size of Bakers Special is even finer than
that of fruit sugar. As its name suggests, it was developed specially for the
baking industry. Bakers Special is used for sugaring doughnuts and crumb
texture.
Castor/caster sugar Spelled both "caster" and "castor." The spelling castor
sugar used to be the prevailing one, but caster sugar seems to be more usual
now, perhaps because it is used by some sugar manufacturers on their
packaging. See superfine sugar. UK castor/caster sugar is very finely
granulated sugar (finer than U.S. granulated sugar) which allows it to dissolve

2. almost instantly. In the United States, superfine sugar or the new Baker's sugar
may be substituted. It is called "berry sugar" in British
Columbia.
Confectioners or powdered sugar - In Canada and Great
Britain (England) it is called icing sugar and in France sucre
glace. This sugar is granulated sugar ground to a smooth
powder and then sifted. It contains about 3% cornstarch to
prevent caking. Powdered sugar is ground into three different
degrees of fineness. The confectioners sugar available in
supermarkets – 10X – is the finest of the three and is used in
icings, confections and whipping cream. The other two types
of powdered sugar are used by industrial bakers.
Coarse sugar - Also known as pearl or decorating sugar. As its name implies,
the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse
sugar is recovered when molasses-rich, sugar syrups high in sucrose are
allowed to crystallize. The large crystal size of coarse sugar makes it highly
resistant to color change or inversion (natural breakdown to fructose and
glucose) at cooking and baking temperatures. These characteristics are
important in making fondants, confections and liquors.
Date sugar - Date sugar is more a food than a sweetener. It is ground up from
dehydrated dates, is high in fiber. Its use is limited by price and the fact it does
not dissolve when added to liquids.
Fruit sugar - Fruit sugar is slightly finer than “regular” sugar and is used in dry
mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar
has a more uniform small crystal size than “regular” sugar. The uniformity of
crystal size prevents separation or settling of larger crystals to the bottom of
the box, an important quality in dry mixes.
Granulated sugar – Also called table sugar or white sugar. This is the sugar
most known to consumers, is the sugar found in every home’s sugar bowl, and
most commonly used in home food preparation. It is the most common form of
sugar and the type most frequently called for in recipes. Its main distinguishing
characteristics are a paper-white color and fine crystals.
Sugar cubes – They are made from moist granulated sugar that is pressed
into molds and then dried.
Maple sugar - Granulated maple sugar (also known as stirred sugar or Indian
sugar) is prepared by heating maple syrup until the temperature is 45˚ to 50˚F
(25˚ to 28˚C) above the boiling point of water. It is then allowed to cool to
about 200˚F (93˚C), and stirred either in the cooking vessel or in an
appropriately sized container until granulation is achieved.
Raw sugar – It is essentially the product at the point before the molasses is
removed (what’s left after sugarcane has been processed and refined). Popular
types of raw sugar include demerara sugar from Guyana and Barbados sugar, a
moist, fine textured sugar. Turbinado sugar is raw sugar that has been steam
cleaned to remove contaminates., leaving a light molasses flavored, tan colored
sugar.

3. Sanding sugar - Also known as coarse sugar. A large crystal sugar that is
used mainly in the baking and confectionery industries as a sprinkle on top of
baked goods. The large crystals reflect light and give the product a sparkling
appearance.
Superfine, ultra fine, or bar sugar - This sugar’s crystal size is the finest of
all the types of granulated white sugar. It is ideal for delicately textured cakes
and meringues, as well as for sweetening fruits and iced-drinks since it
dissolves easily. In England, a sugar very similar to superfine sugar is known as
caster or castor sugar, named after the type of shaker in which it is often
packaged.
Brown Sugar:
Brown sugar (light and dark) - Brown sugar
retains some of the surface molasses syrup,
which imparts a characteristic pleasurable
flavor. Dark brown sugar has a deeper color
and stronger molasses flavor than light brown
sugar. Lighter types are generally used in
baking and making butterscotch, condiments
and glazes. The rich, full flavor of dark brown
sugar makes it good for gingerbread,
mincemeat, baked beans, and other full
flavored foods.
Demerara sugar - Popular in England, Demerara sugar is a light brown sugar
with large golden crystals, which are slightly sticky from the adhering molasses.
It is often used in tea, coffee, or on top of hot cereals.
Muscovado or Barbados Sugar - Muscovado sugar, a British specialty brown
sugar, is very dark brown and has a particularly strong molasses flavor. The
crystals are slightly coarser and stickier in texture than “regular” brown sugar.
Free-flowing brown sugars - These sugars are specialty products produced
by a co-crystallization process. The process yields fine, powder-like brown
sugar that is less moist than “regular” brown sugar. Since it is less moist, it
does not clump and is free-flowing like white sugar.
Turbinado sugar - This sugar is raw sugar which has been partially processed,
where only the surface molasses has been washed off. It has a blond color and
mild brown sugar flavor, and is often used in tea and other beverages.
Liquid Sugar:
Liquid sugars - There are several types of liquid sugar. Liquid sugar (sucrose)
is white granulated sugar that has been dissolved in water before it is used.
Liquid sugar is ideal for products whose recipes first require sugar to be
dissolved. Amber liquid sugar is darker in color and can be used in foods where
brown color is desired.
Invert sugar - Sucrose can be split into its two component sugars (glucose

4. and fructose). This process is called inversion, and the product is called invert
sugar. Commercial invert sugar is a liquid product that contains equal amounts
of glucose and fructose. Because fructose is sweeter than either glucose or
sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert
sugars are prepared as different mixtures of sucrose and invert sugar. For
example total invert sugar is half glucose and half fructose, while 50% invert
sugar (half of the sucrose has been inverted) is one-half sucrose, one-quarter
glucose and one-quarter fructose. Invert sugar is used mainly by food
manufacturers to retard the crystallization of sugar and to retain moisture in
the packaged food. Which particular invert sugar is used is determined by
which function – retarding crystallization or retaining moisture – is required.
Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled
gently in a mixture of water and lemon juice.
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