How to cook sugar

Sugar was once considered as valuable as gold because of its scarcity. Its use spread throughout the Western world after explorers, then armies, conquered parts of ancient Arabia. In early times, it was sold and traded in blocks, which were then ground into powder.

Although sugar is a carbohydrate that occurs naturally in every fruit and vegetable, it is found in the greatest quantities as sucrose in sugar cane, which is grown in the tropics, and sugar beets, which can be cultivated in colder climates. Juice extracted from the crushed cane or sliced beets is then processed to make sugar. Typically, the juice is boiled, and then chemicals are added to the solution to purify it. The resulting syrup is known as molasses. Continued processing separates crystals from the molasses and other byproducts. The crystals are then dried and packaged as sugar.

The most common types of sugars found in supermarkets are as follows:

Granulated white sugar – Often referred to as table sugar, this is the most commonly used type of sugar. There are different grades of granulated white sugar, and the size of the sugar crystal determines how it is used. Regular, extra-fine, or fine sugar is the sugar found most commonly in the sugar bowl and called for in most cookbook recipes. Superfine sugar or ultrafine sugar has the smallest crystal size and is often used in cakes and meringues and to sweeten fruits or iced drinks. Superfine sugar dissolves the most easily in water.

Brown sugar – Brown sugar is sold in dark and light varieties. It is simply white sugar crystals coated in a molasses syrup to add a natural mellow flavor and color. Dark brown sugar has more color and a stronger molasses flavor. Its fuller flavor is called for in recipes for gingerbread and baked beans. Lighter types are usually used in baking. Neither type of brown sugar is considered raw sugar, although they do look similar to it.

Confectioners sugar – Also known as powdered sugar, this is granulated sugar that has been ground into a powder. A small amount of cornstarch can be added to prevent clumping. Confectioners sugar typically is used to make icing, in whipping cream, and as a topping for desserts.

Decorating or coarse sugar – Also called sugar crystals, decorating sugar has granules about four times larger than those of regular granulated sugar. It undergoes a special processing method to make it resistant to color change and breakdown at high temperatures. This makes it useful for making fondants or liqueurs.

Sanding sugar – Also called colored sugar, sanding sugar is used for decorating and is characterized by large crystals. This is desirable in decorating because it gives the food a sparkling appearance.

Flavored sugar – This is simply granulated sugar that has been combined or scented with various ingredients such as cinnamon or vanilla.

Fruit sugar – Slightly finer than “regular” sugar, fruit sugar is used in dry mixes such as gelatin desserts, pudding mixes, and drink mixes. The more uniform crystals prevent separation or settling of smaller crystals to the bottom of the box.

In addition to sweetening items, sugar plays an important role in making food. It is a critical ingredient in bread, in which it provides food for yeast and thus helps bread to rise. It also adds to the flavor and crust color of baked goods and helps extend shelf life.

In large amounts, sugar inhibits the growth of yeast and molds in jams and jellies. Sugar syrups protect frozen and canned foods from browning and withering. In ice cream, beverages, baked goods, and other products, sugar adds bulk, texture, and body. It is also used in many condiments, such as ketchup and salad dressing, where it blends flavors, reduces acidity, and helps create a smooth texture.

Sugar has a long shelf life. Kept tightly wrapped and in a cool, dark place, it will keep for months or even years.

Raw sugar

Many so-called raw sugars are marketed in the United States. Two popular types of raw sugar are the coarse-textured dry Demerara sugar, which is produced in the South American country of Guyana, and the moist, fine-textured muscovado, or Barbados, sugar. Demerara sugar is light brown and is characterized by large golden crystals that are slightly sticky. It is excellent as a topping for hot cereals and is widely used in specialty coffee houses. Muscovado, or Barbados, sugar is a dark, rich brown sugar and retains a strong molasses flavor. Turbinado sugar is another variation of raw sugar. It has undergone steam processing to remove some of the lingering molasses in it. Its crystals are light-golden and generally are larger than those of regular sugar. Turbinado sugar tastes very similar to brown sugar.

How to cook sugar

Sugar adds flavor and calories but little else. Therefore, it is best for most of us to minimize its role in our diet. Make a little go a long way. To do so:

• Add spices, such as cinnamon or nutmeg, to foods to jazz up flavor while reducing sweeteners used in them.
• Add fruit or yogurt to foods such as cereal, instead of a sweetener.
• Avoid sweetened soft drinks, and minimize fruit juices with added sugar. Better yet, drink water.
• Check labels for sugar or any one of the chemical names for it: glucose, sucrose, lactose, or fructose, to name just a few. Also, watch for corn syrup or malt syrup, two more widely used sweeteners in food manufacturing.

Serving suggestions

Manufacturers can reduce the fat in many foods, but it is hard to do without sugar. Sugar is a key component of baked goods and desserts and is used to enhance the flavor of everything from sweet-and-sour stir-fry to ham. The amount of sugar used in a recipe often can be reduced by up to half without compromising the flavor. However, this is not always the case, so a bit of trial and error is required.