Cookbook:Sugar

Sugars can be categorized according to origin, processing/refining method, and crystal size.

Raw sugars are typically derived from earlier stages in the sugar refining process, when compared to white sugars. They retain varying amounts of molasses. They can include:

• Sugarcane-derived Jaggery
• Demerara Sugar / Turbinado Sugar
• Muscovado Sugar (not to be confused with commercial US brown sugars)

See also: Cookbook:White Sugar

White sugar is a refined sugar composed almost entirely of sucrose. It can be derived from sugarcane or beets and can have a wide range of crystal sizes.

• Granulated Sugar
• Castor (AUS/NZ) or Caster (UK) Sugar / Superfine Sugar / Baking Sugar
• Confectioners' / Powdered Sugar / Icing Sugar (AUS/NZ/UK)
• Rock Sugar
• Pearl Sugar

See also: Cookbook:Brown Sugar

Brown sugar, as sold in the USA, is refined white sugar with molasses added back to it. It has more flavor and moisture than white sugars. It can be found in two main forms:

• Light brown sugar
• Dark brown sugar

The term 'brown sugar' can also refer to unrefined or raw sugars that have not yet had the molasses removed.

• Coconut Sugar
• Gula Jawa
• Palm-derived Jaggery

See also: Cookbook:Maple Sugar

Maple sugar is derived from the sap of sugar maples.