Sugars are broadly fall into two categories; brown and white sugars.
White Sugar:
a) White Granulated Sugar
- White sugar has had all of the naturally present molasses refined out.
- Most commonly used in baking.
- The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
b) Confectioners' sugar/ Powdered sugar/ Icing sugar
- Granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent caking.
- Commonly use for frostings, glazes, and for that snowy covering on doughnuts
c) Coarse sugar or Decorating sugar
- Coarse sugar has a much larger crystals than regular white sugar. The larger size of the crystals (about the size of pretzel salt) makes the sugar stronger and more resistant to heat.
- This type of sugar also helps to give baked goods or candy a little texture.
- Mainly used for decorating and comes in a rainbow of colors.
d) Caster Sugar
- These sugars have the smallest crystal size of white granulated sugar.
- Generally used in making delicate or smooth desserts such as mousse, meringues or puddings. It also is great for sweetening cold beverages because it doesn’t need heat to dissolve.
Brown Sugar:
a) Brown Soft Sugar (light and dark)
- Brown sugar is white sugar that has had cane molasses added to it.
- The two types of brown sugar, light and dark, refer to the amount of molasses that is present.
- Light brown sugar is what is used more often in baking, sauces and, glazes.
- Dark brown sugar, because of the rich molasses flavor, is used in richer foods, like gingerbread, fruit cakes.
- Both brown sugars can harden if left open to the air, so it is best stored in an airtight container. If your brown sugar has hardened, you can microwave it for a few seconds, or place a piece of bread in the bag and leave it for a day.
b) Muscovado or Barbados Sugar
- Muscovado sugar is a type of British brown sugar.
- It is very dark brown in color and has more molasses than light or dark brown sugar.
- The sugar crystals are a little larger than regular brown sugar and the texture is stickier.
- Used in sweets with rich flavors such as gingerbread, coffee cake, and fudge.
c) Demerara Sugar
- Demerara sugar is a large grained, crunchy sugar that hasn’t had all of the molasses refined out.
- Great in tea, coffee, dissolved into hot cereals or sprinkled onto baked goods.
Sources:
http://www.mybakingaddiction.com/types-of-sugar/
http://www.bbcgoodfood.com/glossary/sugar
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