Yes, you should know the types of sugar you’re using. Whether you like cooking or baking, sugar is an integral part of life, like it or not. Well, I personally love it very much! I mean, who doesn’t love sugar? It’s sweet… sometimes crunchy, sometimes melty, sometimes sticky… delicious! Not just to sweeten drinks or cakes, sugar can also balance the flavor of your savory dishes, perfect the texture of your baked goods, and add crunch and fanciness. Especially with baking, knowing which type of sugar to put in is just as important as knowing which type of flour to use.
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Types of Sugar
How often do you ask yourself… What’s the difference between granulated sugar and caster sugar? What the hell is confectioner’s sugar? Is it the same as powdered sugar or icing sugar? Which brown sugar should I use - the light one or the dark one? Then what’s the deal with these fancy sugars: demerara, turbinado, and muscovado?
Luckily, in this article, not only will I tell you about their differences, but also whether you can swap them with other types. After all, we’re all here because we’re just home cooks, right? Sometimes we just don’t have all the different types of sugar in our pantry. So, here’s the guide for you… on what’s mandatory, and which ones can be replaced with something else more accessible (and affordable!)
12 Types of Sugar
Luckily, in this article, not only will I tell you about their differences, but also whether you can swap them with other types. After all, we’re all here because we’re just home cooks, right? Sometimes we just don’t have all the different types of sugar in our pantry. So, here’s the guide for you… on what’s mandatory, and which ones can be replaced with something else more accessible (and affordable!)
Granulated Sugar
Granulated sugar is the type of sugar that most people think of when hearing the word sugar. It’s sometimes known as white sugar, table sugar, refined sugar, or regular sugar. The main feature of this type of sugar is the medium-sized grains. It’s made from either sugar cane or sugar beet, though blends of both are common too. It has had all of the naturally present molasses refined out of it, making the grains appear white and stopping them from clumping together. This type of sugar is used in everything, from cooking to baking, from pickling to curing, to sweetening desserts and beverages.
To substitute or to not substitute?
Grab yourself some granulated sugar; it’s just as essential as salt really. Granulated sugar is the one to be used when a recipe doesn’t specify the type of sugar.
Caster Sugar (Baker's Sugar)
Caster sugar is the finer version of granulated sugar. It’s also known as castor sugar, superfine sugar, baker’s sugar, or bar sugar. Basically, it’s the type of sugar that is ground to a consistency between granulated and powdered sugar. It has more finely ground crystals than your regular sugar, which makes it dissolve faster in creamed mixtures and cold beverages. And for that reason, it’s often called for in recipes for delicate baked goods such as my chocolate cake recipe, apple cobbler, and honeycomb muffins as well as desserts like meringues, soufflés, custards, and mousses.
To substitute or to not substitute?
In most cases, you can substitute caster sugar with granulated sugar at a 1:1 ratio. But, if you bake a lot, it’s great to have both. Caster sugar, like granulated sugar, is widely available.
Confectioner's Sugar
Confectioner’s sugar is the finest version of granulated sugar. It’s powdery in texture; hence, it’s also known as powdered sugar. Other names include icing sugar and 10X sugar. The ultrafine grain makes it ideal for icing, frosting, fudge, and candy. Also perfect for dusting over desserts and fresh fruits. Confectioner’s sugar contains a small amount of corn starch to prevent caking, approximately 4%. That’s why it’s commonly used to thicken meringues. You don’t want to use it in most recipes when it’s not called for, as it’ll probably alter the texture of your final product.
To substitute or to not substitute?
Confectioner’s sugar, in almost all cases, can’t be replaced with something else.
But yes, we can DIY it if you want just a single use! To make your own confectioner’s sugar, mix 1 cup of granulated sugar and 1 tablespoon of corn starch in a food processor, with a fine blade, for 3-4 minutes, or until it resembles a fine powder. It’s. As. Simple. As. That! Though if you love baking and making desserts, I suggest that you buy the real stuff.
Rock Sugar
Rock sugar or crystal sugar is the type of sugar that is refined and formed into small cubes or irregular lumps (like rocks!) Translucent, its color can be either white or lightly golden. It’s widely used in traditional East Asian cuisines, from stews, soups, to drinks and desserts.
To substitute or to not substitute?
Unless you cook a lot of authentic East Asian (Chinese, Japanese, Korean) cuisine, you might want to substitute this type of sugar with regular sugar. Since granulated sugar is sweeter than rock sugar, use ¾ of the amount of the rock sugar instead. For example, if the recipe calls for 10 grams of rock sugar, use 7.5 grams of granulated sugar… then taste and adjust the sweetness to your liking.
Pearl Sugar
Pearl sugar (sometimes called nib sugar or hail sugar) is a type of sugar with a very coarse and hard texture. Unlike rock sugar, pearl sugar doesn’t melt when exposed to high temperatures. And it’s not meant to be melted. With the opaque-white color, it’s mainly used as decorations for baked goods, especially in Scandinavian pastries and buns.
To substitute or to not substitute?
The texture and appearance of pearl sugar is unique. If you’re really after that special appearance, buy some to add to your baking supplies. But, since it doesn’t affect the taste, you can instead sprinkle your baked goods with any crunchy sugar you have (like granulated sugar).
Coarse Sugar
As the name suggests, it’s the coarser version of granulated sugar. Sometimes it’s called sanding sugar or decorating sugar. And yup, it’s often used to decorate stuff, like cakes, muffins, and donuts. The coarse crystal reflects light and makes it sparkly – it’s the glitter of the sugar world. It’s slightly translucent and can be found in multiple colors. Coarse sugar is exactly the type of sugar used in making those viral rainbow cupcakes and snacks!
To substitute or to not substitute?
Same with pearl sugar, coarse sugar doesn’t alter the taste. It’s just there as candy to the eye. If you’re going to impress, buy some… But if you just want to eat, well, you know what the answer is: use granulated sugar instead.
Cane Types of Sugar
This is actually pretty similar to granulated sugar. While granulated sugar is made from sugar cane or sugar beets, or the combination of the two, cane sugar is made solely from sugar cane. It’s usually minimally processed, thus this type of sugar has a slightly larger grain and darker color. (It’s still not brown sugar though…) Believed to be superior to granulated sugar, cane sugar often has a higher price tag too.
To substitute or to not substitute?
Honestly, I didn't find any difference in my cooking or baking when I used cane sugar. So, cane sugar and the plain ol’ granulated sugar are completely interchangeable.
Brown Sugar
Brown sugar is basically refined white sugar with molasses added in. It has a wet, sandy texture with a delicate caramel flavor. It’s widely used in cooking and baking such as this banana bread recipe and simple oatmeal cookies to help the color, flavor, even the texture. Generally, there are two types of brown sugar, differentiated by their molasses content:
- Light brown sugar
Usually contains 3.5% of add-in molasses. It’s lighter in color, with a lighter caramel flavor. This type is the most common version and is the type that I like to add to my chocolate brownies recipe. - Dark brown sugar
Usually contains 6.5% of add-in molasses. Darker in color, more complex in flavor. It’s the one you want to make your baking have that rich caramel flavor and edge.
To substitute or to not substitute?
In some cases, yes, you can substitute granulated sugar if you don't have brown sugar. However, if you’re after the flavor and texture, stay true to the recipe. Brown sugar is that sugar that makes your favorite chocolate chip marshmallow cookies and brownies chewier! Yes, the molasses content does help to perfect the texture.
Quick note: If your recipe doesn’t specify which type of brown sugar to use, use any version you like or have. The good news is, light and dark brown sugar can be used interchangeably.
Demerara Sugar (Raw Sugar)
Demerara sugar is a type of raw cane sugar that is minimally refined. The main characteristic is the large grain with light brown color. Thanks to the small amount of natural molasses in it, demerara sugar has a subtle caramel flavor. It originates from Guyana in South America, although most demerara sugar available nowadays comes from Mauritius. It’s usually used to sweeten hot beverages like coffee or tea. And, as it’s pleasantly crunchy, it’s also used to decorate baked goods like cakes, muffins, and cookies.
To substitute or to not substitute?
Taste-wise, substitute with light brown sugar. Texture-wise (if used for toppings), substitute with granulated sugar or any crunchy sugar you have.
Turbinado Sugar
Turbinado sugar is made from the first pressing of sugar cane. It’s another type of raw cane sugar. Minimally refined and processed, it retains some of its natural molasses, making it taste caramely or toffee-like. It has a large grain with a medium-brown color. Often misunderstood as brown sugar, it's not actually the same thing. The flavor? They’re quite similar... But the texture is completely different. Turbinado sugar won't melt into your batter during baking like brown sugar does. Instead, it will stay crunchy which is why it makes a great topping for muffins, cookies, and fruit desserts like crumbles. The crunchy texture can also give your cooking and baking a delicious artisanal look!
To substitute or to not substitute?
Since it’s usually used merely for the appearance, use granulated sugar or any crunchy sugar instead.
Muscovado Sugar
Muscovado sugar is sometimes called Barbados sugar, molasses sugar, moist sugar, khandasari, or khand. It’s another type of raw sugar that is partially refined. This type of sugar has a very moist texture and strong molasses flavor. It is sticky and resembles wet sand. Although it looks like regular brown sugar, muscovado sugar has a much stronger flavor. It’s complex, with a hint of toffee flavor and a subtle bitter aftertaste, which is very pleasant! Excellent in barbecue sauces, marinades, and savory dishes.
To substitute or to not substitute?
Yes, I must admit… muscovado sugar is truly unique. But seriously, if you don’t feel like buying a whole pack just to make some glaze for your ribs or turkey, substitute it with dark brown sugar instead. That being said, I’d say try it once, at least.
Palm Types of Sugar
Palm sugar is the type of sugar made from the sap found in the flower buds of palm trees (primarily palmyra, date, sago, nipa, and coconut palms). The sap is boiled down to a thick mass, then left to cool and harden. With minimal process and no chemicals being used, it’s known as natural sugar. This type of sugar is not as sweet as granulated sugar. It has a very pleasant caramel taste, usually lighter than your regular brown sugar. It’s a common sweetener used in traditional dishes around South and Southeast Asia, from curries, to desserts, to cakes.
To substitute or to not substitute?
Unless you cook a lot of South and Southeast Asian dishes (especially Malay or Peranakan-style cakes or kuih), just use light brown sugar instead.
Types of Sugar - In Conclusion
Congratulations! Now that you know all these types of sugar and their substitutes, there’s no excuse to not make that mouth-watering cake or quick bread just because you don’t have (or can’t find) the “weird” sugar listed on the recipe!
Alex
I didn’t know brown sugar had molasses. I thought it was the same as raw sugar. Thanks for the article
Millychino
Hi Alex. Brown sugar is my favorite type of sugar! I love that molasses-y taste!