Did you know the type of sugar you use can completely transform your baked goods? It’s not just about being picky—each type of sugar brings unique qualities to your recipes. In this blog, we’ll explore white, brown, superfine, and powdered sugar, including their characteristics, uses, and easy substitutions.
White (Granulated) Sugar
The most common type of sugar in recipes, white sugar—also called granulated sugar—has a coarse texture made of evenly sized crystals. It provides a pure and natural sweetness, dissolves well, and plays a key role in the structure of baked goods. White sugar is particularly essential in recipes that require creaming butter and sugar, as this process incorporates air for light, fluffy textures. It's also ideal for caramelizing because of its clean flavor profile, allowing the caramel flavors to shine through. You'll find white sugar indispensable in classics like sugar cookies, sponge cakes, and simple syrup. Plus, you can even use it to create superfine and powdered sugar at home when needed!
Brown Sugar
More moist than the other brown types of sugar, brown sugar is typically more easily packed and sticks together due to the molasses that coats the crystals. This molasses also gives brown sugar its signature rich, caramel-like sweetness. Brown sugar comes in light and dark varieties, perfect for adding extra depth to pastries such as cookies, cakes, and cupcakes.
Light vs. Dark Brown Sugar
No brown sugar? No problem! Here’s how to make it at home if you’re in a pinch, and when to use each one:
Light Brown Sugar: Great for recipes where you want a richer flavor than white sugar, but only a mild caramel or toffee note, like in cookies and muffins. It has a 3.5% molasses content by weight, and you can make this at home by mixing 1 cup of white sugar with 1 tablespoon of molasses.
Dark Brown Sugar: Dark brown sugar gives your favorite treats like gingerbread and barbecue sauces their distinct rich and robust flavor. With 6.5% molasses content by weight, you’ll want to add 2 tablespoons of molasses into 1 cup of white sugar to achieve this at home.
Quick hints!
When measuring molasses, quickly spray the inside of your measuring spoon with cooking spray so the molasses easily slides out!
If you want to make larger quantities of brown sugar at home, adjust the recipe according to how much you need. For example, for 5 cups of light brown sugar, you’ll use 5 tablespoons of molasses, and for 5 cups of dark brown sugar, you’ll use 10 tablespoons.
Since the moisture from the molasses makes it easier for the crystals to stick together, place a slice of bread or some marshmallows in the airtight container where you keep your brown sugar. This will help retain moisture and prevent clumping. Just be sure to replace the moisture retainers every few days to avoid mold or spoilage.
If your brown sugar has hardened, try placing it in a microwave-safe bowl with a damp paper towel on top, microwaving in 20-second intervals and fluffing with a fork in between each interval.
Superfine Sugar
Superfine sugar - also known as caster sugar - is made from white sugar, but it has a texture in between granulated sugar and powdered sugar. Due to its smaller granules, it dissolves quickly, making it ideal for baked goods like meringues, macarons, and soufflés.
If you find yourself without superfine sugar, you can use a blender, food processor, or coffee grinder. Pulse in short bursts until the sugar becomes fine but not powdery. Be sure to check the texture frequently to ensure it doesn’t turn into powdered sugar. Also, keep in mind that 1 cup of granulated sugar yields slightly less than 1 cup of superfine sugar because of the finer texture. So, when using homemade superfine sugar, measure it carefully instead of assuming it will equal the amount of granulated sugar you first put into your blender.
Powdered Sugar
Powdered sugar - also known as confectioner's sugar - is extremely fine and…powdery, hence the name. It’s often mixed with a small amount of cornstarch to prevent clumping during storage. Due to its texture, powdered sugar is great for making frostings, glazes, and dusting desserts like chocolate crinkle cookies or tarts. It’s also ideal for creating smooth, creamy icings and fillings, as you don’t have to worry about sugar granules affecting the texture.
If you find yourself without powdered sugar, it’s easy to make on your own! Take 1 cup of granulated sugar and 1 tablespoon of cornstarch. Use a blender or food processor to combine the ingredients together for 1-2 minutes until the sugar reaches the desired consistency. Finally, sift through a fine-mesh sieve to remove any clumps, and store it in an airtight container. Unlike superfine sugar, which reduces the volume of the sugar creating powdered sugar at home will yield more than the amount of sugar that you started with, due to its light, fluffy texture.
Each type of sugar has unique qualities that can elevate your baked goods in different ways. While recipes suggest specific sugars, feel free to experiment—swap brown sugar for granulated, or try superfine sugar for a smoother batter. Baking is as much about creativity as precision—so have fun, and don’t worry about the ‘Baking Police’ knocking on your door!
