When it comes to baking, sugar is a key ingredient in most recipes. Whether you are making cakes, cookies, or other delectable pastries, the kind of sugar you use is just as important as the quality of eggs, butter, and flour. Different types of sugar have different characteristics that can impact the overall outcome of baked goods. Here’s a quick rundown of the various types of sugar used in the baking process.
Granulated sugar - This is also known as table sugar. When a recipe calls for sugar and doesn’t specify a particular one, this is the kind of sugar that should be used. Although granulated sugar or white sugar is a little more coarse than other forms of sugar, it is still great for baking because it dissolves quickly when mixed with a liquid or when creating a batter. It is also affordable and can be easily found, making it a common and convenient choice.
Brown sugar - Brown sugar can sometimes be used as an alternative to white sugar, however, it does tend to change the texture of what you are baking. It often makes the outcome a little more dense or chewy than when using white sugar. It’s not necessarily a negative characteristic to have either, since chewy brownies and cookies are just as great as crunchy or dry ones. Due to the molasses, brown sugar also has a higher moisture content which can affect the texture and flavor. This type of sugar is also used for its slight caramel flavor compared to other kinds of sugar. There are also different types of brown sugar such as light brown and dark brown which vary not only in color but also in taste.
