Sugar Decoded: 9 varieties and their role in cooking and baking
Caster sugarFiner than granulated, caster sugar dissolves quickly. It is perfect for meringues, whipped cream and delicate cakes where smooth texture and fast incorporation are essential for even mixing.
Powdered sugarThis finely ground sugar includes cornstarch to prevent clumping. Used for frostings, glazes, dusting desserts, and making smooth icings or buttercreams with a melt-in-your-mouth texture.
Brown sugarThis is granulated sugar mixed with molasses. This comes in light or dark varieties which add moisture, depth, and a caramel-like flavour to cookies, cakes, and sauces. It is ideal for chewy textures and richer taste.
Turbinado sugarThis is a light brown, minimally processed crystal with a molasses hint. It is great for sprinkling on muffins, oatmeal, or fruit crisps for a crunchy finish and subtle caramel flavour.
Muscovado sugarThis is an unrefined, dark, and moist with a strong molasses flavour. It is best for rich baked goods, barbecue sauces, and gingerbread. It adds bold colour and taste to deep-flavoured recipes.
Coconut sugarMade from coconut palm sap, this natural sugar has a low glycemic index and mild caramel flavour. It is used in healthier baking, coffee, and Asian-inspired dishes.
Inverted sugarA liquid form made by breaking sucrose into glucose and fructose. It is common in candy, ice cream, and drinks as it resists crystallisation and keeps products moist and smooth.
Demerara sugarLarge golden-brown crystals with subtle molasses taste. Excellent as a crunchy topping for baked goods, or stirred into coffee for added texture and flavour depth.
Liquid glucoseThis is a thick and clear syrup used in candy-making to prevent crystallisation. It adds chewiness and shine to caramels, marshmallows, and fondants. It stabilises moisture in confections and sauces.