Sugar

Sugar

Sugar is the basis of countless preparations in the kitchen. More than just sweetness: sugar provides structure, colour and keeping quality in pastries, desserts and sauces.

We use sugar almost every day, often without thinking about how versatile it really is. From fine caster sugar in pancakes to cane sugar in biscuits, every type has its own character.

Types of sugar

We use different sugars in the kitchen, each with its own application:

• Granulated sugar (see photo): the standard white sugar for pastries, biscuits, cakes and drinks.
• Fine sugar / caster sugar: dissolves more quickly, ideal for airy preparations such as meringue.
• Icing sugar (powdered sugar): finely ground sugar with some starch, used for finishing or in icing.
• Cane sugar: light brown sugar with a slightly caramel-like flavour, often used in biscuits and marinades.
• Candy sugar: coarse sugar with a full flavour, used in pancake batter, stews and beer.
• Vanilla sugar: sugar with a touch of vanilla, ideal for pastries and desserts.

Role in preparations

Sugar does much more than sweeten:

• Flavour: enhances aromas and masks bitterness or acidity.
• Structure: helps pastries brown and form crisp crusts.
• Preservation: slows spoilage in jams and syrups.
• Volume: provides stability in whipped preparations such as beaten egg whites.

Tip

Store sugar dry and airtight, as moisture makes it clump.

Universal

icing sugar, granulated sugar, cane sugar, sugar