Fundamentals:Types of sugar

Hey everyone ! :). Here is a short description about the various types of sugar and it's uses.

White granulated sugar(Regular):

          

• This is the ordinary type of sugar which is used for day to day purpose.
• In this type of sugar the naturally present molasses is refined out.
• Most commonly used in baking and is perfect for measuring,sprinkling & dissolving as they don't cake together.
• However white sugar doesn't have any health benefits when consumed.

Confectioner's icing(Powdered sugar,Icing sugar):

• Granulated sugar is finely ground and mixed with a small amount of cornstarch to prevent caking;
• It is commonly used for frosting,glazes and also for the snowy covering on doughnuts.

Coarse sugar(Decorating sugar):

• Larger crystals than regular white sugar.It is also said that larger it's size the more resistant it is to heat.
• Helps to give baked good or candy a little texture and comes in various colours.

Sugar cubes:

• They are made from moist granulated sugar that is pressed into moulds & then dried.
• Each cube approximately measures 3/4 teaspoon.It is mostly used in teas and coffees.

Sanding sugar:

• Size is between white granulated & coarse sugar.It is a type of decorating sugar and comes in various colours.
• It reflects light which gives it a sparkly shine.

Brown sugar:

Dark

Light

• It is white sugar with cane molasses added to it.
• Light is used more often in baking,sauces and glazes.
• Dark however due to its high content of molasses is used in richer food ,such as gingerbread.
• Here's a handy tip:If brown sugar is hardened by keeping it in air then either microwave it for a few seconds or place a piece of bread in the bag and leave it for a day.

Caster sugar(Superfine,ultrafine):

• It has the smallest crystal size.
• It is used for making delicate or smooth deserts such as meringues,mousse or pudding's & also in cold beverages.

Turbinado sugar:

• It is raw sugar that has had the surface molasses washed off and is light ,and the crystal is large.
• It has lower calories and is not processed much as white sugar hence it's healthier.
• Mostly it is used in sweetening beverages & can also be used for baking.

Muscovado sugar(Barbados,Moist sugar):

• It is a type of British brown sugar and has more molasses content than dark or light brown sugar and comparatively its texture is stickier and crystal is coarser and larger and more dark in colour.
• Mostly used in sweets which have rich flavours such as coffee cake,gingerbread and certain types of fudge.

Dermerara sugar:

• It's similar to turbinado sugar as both are raw. It is large grained,crunchy and hasn't had all of its molasses refined out.
• Great for tea,coffee,dissolved into hot cereals and sprinkled onto baked goods.

Coconut sugar(Coco sugar,Coconut palm sugar,Coco sap sugar):

• Available either in crystal,block or soft paste form.
• It is subtly sweet almost like brown sugar with a slight hint of caramel.
• Can be used as a regular sugar substitute as its healthier than white & brown sugar.