Thrown for a loop while browsing the sugar aisle at the supermarket? Read on to learn which sugar works best for a particular recipe or dish.
1. White sugar
Great for hot drinks or sugar syrups and recipes where the cooking time allows the sugar to be completely dissolved. Toss some over a crumble mixture get a crunchy topping.
2. Brown sugar
The mild toffee taste makes it the ultimate dessert sugar for use in recipes such as sticky date pudding.
3. Dark brown sugar
The high molasses content adds a bold toffee flavour plus extra moisture for recipes. Ideal for Christmas cakes and puddings.
4. Raw sugar
The subtle honey-like taste makes this a great option for sprinkling on top of cakes before baking.
5. Demerara sugar
Add a rich toffee flavour to dishes. Sprinkle over fruits before grilling or toss through a crumble topping. Also good for a hot cup of coffee.
6. Caster sugar
The fine sugar crystals dissolve quickly and evenly, perfect for baking. This also allows more air in mixtures, ideal for pavlovas and sponge cakes.
7. Dark muscovado sugar
Fine crystals with a dense texture, it’s great for dark and rich desserts such as chocolate cake, gingerbread or fruit cake. It tends to be soft and has a treacly flavour to it. Best for fruit cake.
8. Coconut sugar
An unrefined sugar extracted from coconut flowers that complements savoury Asian dishes and salad dressings. It tends to have a mild flavour.
9. Unrefined rapadura sugar (or cane sugar)
A delicate caramel flavour and golden colour. Can be used to replace palm sugar in Asian recipes. It is highly favoured in traditional sweet dishes from the Indian state of Bengal and also Bangladesh, as it gives a distinct hue and taste.
10. Pure icing sugar
Made from 100 per cent pure cane sugar that’s been finely ground, usually witha bit of cornflour added. It’s your failsafe option for beautifully set royal icing. Mixes easily with butter for whipped icing, too.
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