18 Types Of Sugar, Explained

Sugar — in all its forms — is far more than an indulgent carb; it's an indispensable culinary workhorse. It works tirelessly, creating caramelization, aiding yeast growth, setting your jams and jellies, and adding depth to both sweet and savory dishes, not to mention balancing all surrounding flavors. But remember, all sugars are not created equal. From the raw, rustic charm of Demerara and the eye-pleasing drops of pearl sugar to the robust depth of molasses-rich muscovado, each variety serves its own distinct purpose in the world of cooking. Some, like granulated sugar, are chameleons that can be used almost universally.

Kitchen mastery begins with understanding your ingredients, and sugar is a sweet place to start. You wouldn't use Demerara in pancake batter, would you? Is date sugar an ideal substitute for your cookies? And what's the difference between all these kinds of brown sugar, anyway? Dive into the sweet, complex world of sugar and find out.

Brown sugar offers a flavorful caramel-like complexity that surpasses its sucrose cousin. It's essentially white sugar with a bit of an edge, thanks to a reunion with its old pal, molasses. The depth of its flavor and color hinges on the molasses content — more makes it darker, less keeps it light — which is the main difference between light and dark brown sugar. You can use them interchangeably and even make your own if molasses is at hand.

While the lighter variant shines in baking, condiments, and candy, the dark type is a star in hearty dishes like mincemeat. But don't pigeonhole brown sugar to the sweet realm. Unexpected ways to use brown sugar include giving a sweet twist to pickles and stir-fries, lending a glossy glaze to roasted veggies, balancing dressings, and turning cookies chewier, courtesy of its higher moisture content.

If you thought Demerara was the only cool kid on the block, it's time to get acquainted with its equally interesting sibling, turbinado. Compared to brown sugar, turbinado sugar is only lightly refined, boasting just a whisper of molasses, unlike its darker cousins. It's a bit like Demerara, but with a twist — it's not as sticky, and its grains are smaller, thanks to a partial molasses strip-off during centrifugation. The subtle flavor is not too sweet, offering caramel notes to whatever it embraces.

Turbinado's caramelization skills are off the charts. It's Ina Garten's secret ingredient for the perfect pound cake crust. And it's not just for desserts. Sprinkle it over buttered toast or naturally sweet roasted veggies. Fancy some candied nuts or baked fruit? Turbinado's your sugar. And if you're a fan of sweet drinks, this sugar dissolves like a dream, beating Demerara at its own game.

While its name may sound odd, Sucanat actually stands for "sucre de canne naturel" or "natural sugar cane." This unrefined cane sugar is a product of traditional dehydration methods that carefully turn sugarcane juice into granules, making it a vegan-friendly delight since no bone char enters the production stage.

Molasses-rich Sucanat boasts a bold, smoky caramel character that's hard to miss. But it's not just the flavor that's intriguing. The texture, akin to instant coffee, is a testament to its minimal processing — think irregular-sized, tan brown granules. To unlock its full potential, grind it in a spice grinder before adding it to your carrot cake or spice cookies. This ensures a well-blended mix and dodges the aesthetic faux pas of dotting on your freshly baked goods. Don't stop there, though, as it also works wonders in marinades, hot cereals, tea, and coffee.

The glitzy world of sanding sugar comprises crystals larger than your everyday granulated sugar but smaller than the chunky coarse sugar. It's heat-resistant, maintaining its shape and delivering a delightful crunch post-baking, akin to Demerara. In terms of color, sanding sugar is like a chameleon, available in a myriad of hues — including completely colorless.

Also known as sparkling sugar, it catches the light masterfully, making your baked goods twinkle like a starry night. It's the go-to choice for decorating anything from cookies and scones to pies and fairy bread. Indeed, this fairy dust of the baking world adds extra sweetness, texture, and an irresistible sparkle to anything it touches. Even Martha Stewart's special sugar tip involves using sanding sugar for an extra crunch on meringue pies. Budding mixologists out there can elevate their presentation by applying it to the rim of glasses or adding it to drinks.

What is confectioners' sugar, you ask? Known as powdered sugar in the U.S. and icing sugar across the pond in the U.K. and Canada, its minuscule granules are so fine they feel like dust on your tongue. Thanks to a touch of starch (about 3% by weight), regular powdered sugar doesn't clump and absorbs moisture, giving it a subtly floury taste. Non-melting powdered sugar, on the other hand, is a mix of dextrose and fat that repels moisture, avoiding the usual sugar-dissolving act when dusted over moist or hot baked goods.

This extremely fine, easily dissolving powder blends seamlessly into frostings, icings, and fillings. And if you'd like to create a fluffier, more stable whipped cream that will be in top shape for up to 12 hours, powdered sugar should be your top choice. For an unconventional twist, try dusting powdered sugar over fried garlic to mellow its bite and enhance caramelization.

Coconut sugar, an unrefined sweetener derived from the sap of the coconut palm, is a relatively recent addition to the global sugar market. Its fine, tan-brown granules are easy to mistake for your standard brown sugar. But don't let its name fool you. Its flavor is earthy, nutty, and reminiscent of caramel thanks to high molasses content — a far cry from the tropical taste you might expect.

It's a fantastic substitute for the more refined and artificial sweeteners, seamlessly slotting into recipes requiring brown sugar, thanks to an identical sweetness level. It shines in a wide range of baked goods, from cookies to muffins. But there's a catch: coconut sugar is capable of ruining your delicate, light-flavored baked goods (think angel cake). The robust flavor can overpower and negatively affect the final look. It's a sweetener with character, more akin to molasses or maple syrup than your neutral white sugar. So, treat it accordingly.

Hailing from the generous bounties of tropical trees, palm sugar is a rare find. Its creation mirrors the laborious maple syrup production, hence its premium price tag. Available in solid, granulated, or syrup form, palm sugar adopts diverse culinary roles. The cakey version, boiled until solid and molded into blocks, requires grating for use in recipes. The pasty form, sold in tubs, is softer. But whichever form you choose, it can always be melted into syrup to embellish any breakfast staple.

Underrated it might be, but palm sugar certainly sprinkles magic on food. It's a star in Southeast Asian dishes, from pad Thai to Indian curry. With its caramel allure, Thai palm sugar is a delightful chai or salad dressing additive, whereas its molasses-rich Malaysian counterpart shines in hearty baked goods. Flavor-wise, palm sugar brings a unique butterscotch note to the table, interlaced with smoky or maple notes, enriching recipes beyond standard cane sugar sweetness.

Jam (or gelling) sugar is not your everyday sweetener. This stuff is specifically engineered for the passionate preservers among us. And while you surely can make all kinds of fruit preserves with regular sugar, this one will make home canning a breeze — all thanks to added pectin and citric acid. Why the extra stuff? Well, it's critical for getting your jams and jellies to set just right. Think of pectin as the glue that holds your fruit preserves together, especially when working with low-pectin fruits like strawberries or peaches. Conversely, the acid keeps that pectin in check, helping to balance it out and create a firmer set.

Keep an eye out for its different "strengths," which affect how much of the sugar you'll use and the flavor balance of the end product. The more intense the sugar, the less you need, meaning your preserves will taste more like fruit and less like a sugar bomb.

Date sugar is not quite sugar as we know it but more of a wholesome, plant-based sweetener that stands tall amongst the best sugar substitutes. This unique sugar is the offspring of ground-up, dehydrated dates, evident in its uneven texture and earthy brown color. On the tongue, it dances with a decadent butterscotch swirl. What sets it apart? Aside from being high in fiber, it's got ⅔ the calorie count of white sugar, although it's a bit of a splurge.

Get creative with date sugar! Give your muffins, cookies, or loaf cakes a pre-bake dusting, lend a sweet touch to your granola, or mix it into a fruity galette filling. But tread lightly when substituting other sugars with it. Date sugar is a bit of a sponge, absorbing moisture like cornstarch, and has a tendency to burn if left unattended. Plus, it's stubbornly insoluble (though it's a champ in smoothies).

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