20 Types of Sugar in Baking and How to Use Them

Sugar is a common baking ingredient no baker can live without. It’s used in all desserts and has many baking functions. But do you know that there are many types of sugar in baking? Aside from the usual granulated sugar, there are other types you should know about.

In this article, we’ll talk about the function of sugar in baking, the types of sugar, and how to use them. 

What Does Sugar Do in Baking?

We all know that sugar sweetens baked products, it also plays many different roles in baking. You see, sugar can affect the texture, structure, and color of baked goods. Here are the functions of sugar in baking: 

Sugar Sweetens 

The first and clearest role of sugar in baking is to sweeten baked goods. While granulated sugar has a fair, neutral sweetness, other types of sugar, like dark brown sugar, add more depth and flavor to desserts. 

Sugar Promotes Browning

Sugar caramelizes when heated, promoting browning. Baked treats with higher sugar ratios will brown more quickly than treats with little to no sugar.

Sugar Adds Moisture

Sugar is hygroscopic, which means that it can grab and hold onto moisture. As a result, baked products made with sugar don’t stale as quickly as those made without it. 

Sugar Tenderizes

Due to its hygroscopic properties mentioned above, sugar helps reduce gluten development. As a result, it makes baked goods more tender. Additionally, sugar holds onto moisture, keeping baked treats tender for longer. 

Sugar Leavens

Sugar also helps leaven baked goods. When it’s creamed with butter, it traps air between the two ingredients. This air then lightens and helps leaven baked treats. 

But it doesn’t stop there. Sugar can also help leaven baked goods even without creaming. Since sugar holds onto moisture, it gives baked goods the structure they need to expand in the oven. As a result, it helps baked goods rise.

Sugar Stabilizes

When you beat sugar with egg whites, like when making meringue, it dissolves and takes up space between the air bubbles. In this case, sugar cushions the bubbles which stabilizes the egg whites.

Sugar Decorates 

You can also use sugar to garnish baked goods. 

For one, you can use powdered sugar over cakes, tarts, and brownies. You can also roll cookies in plain or cinnamon sugar to add texture. Additionally, you can heat sugar to make intricate sugar decor. 

Types of Sugar in Baking

1. Granulated Sugar
2. Light Brown Sugar
3. Dark Brown Sugar
4. Powdered Sugar
5. Caster Sugar
6. Sanding Sugar
7. Turbinado Sugar
8. Muscovado Sugar
9. Demerara Sugar
10. Pearl Sugar
11. Cane Sugar
12. Coconut Sugar
13. Date Sugar
14. Honey
15. Maple Syrup
16. Agave Nectar
17. Molasses
18. Isomalt
19. Corn Syrup
20. Invert Sugar

While they start from the same point, differences in processing produce features that make each kind unique. Here are the types of sugar in baking: 

1. Granulated Sugar

Granulated sugar is the most common type of sugar in baking. It is slightly coarse but still considered fine. This kind of sugar dissolves easily and is, therefore, perfect for everyday use. 

Granulated sugar helps bakers brown their treats, gives them structure, and keeps them moist. As a result, it is ideal for cakes, cookies, and the like. You can also use it to sweeten mousses and jellies. 

2. Light Brown Sugar

Light brown sugar contains a tiny amount of molasses, giving it a moist texture and mild caramel flavor.

Bakers use it to add moisture and a rich flavor to cakes, cookies (especially chocolate chip cookies), cakes, and muffins. You can also use light brown sugar in recipes where you want a softer texture, like in chewy double chocolate cookies or dense cakes. Lastly, you can add it to sauces and glazes for a touch of sweetness and depth.

3. Dark Brown Sugar

Often confused with light brown sugar, dark brown sugar contains more molasses. As a result, it has a darker color and stronger flavor. 

Dark brown sugar is great for desserts that require strong flavors, such as gingerbread cookies, baked beans, and pecan pies. The extra moisture from the molasses makes baked goods more chewy and helps keep them fresh longer. Lastly, use dark brown sugar if you want a noticeable caramel or toffee flavor in your desserts. 

4. Powdered Sugar

Also called confectioners’ sugar, powdered sugar is finely ground and mixed with some cornstarch to prevent clumping. 

You can use it to make icings, glazes, and frostings. Powdered sugar is also great for dusting treats like doughnuts, cakes, and pastries. It gives them a refined, sweet finish. Confectioners’ sugar also dissolves quickly, making it perfect for no-bake treats (like this no-bake blueberry cheesecake) and whipped cream.

5. Caster Sugar

Also called superfine sugar, caster sugar has smaller crystals than granulated sugar. However, it’s not grounded as fine as powdered sugar. 

Caster or superfine sugar dissolves easily, making it perfect for making meringues, custards, and other delicate treats. Thanks to its fine texture, caster sugar is also perfect for making desserts with smooth, creamy consistencies, such as soufflés and mousses. And because it dissolves easily, it’s also great for sweetening breakfast beverages like fruit smoothies and hot chocolate. 

6. Sanding Sugar

This type of coarse sugar is mainly used as decoration. It comes in many colors and is a favorite among cake, cookie, and cupcake specialists because it doesn’t melt during baking. 

The large crystals also add crunch and sparkle to your products, making them look extra festive. In particular, sanding sugar is perfect for decorating holiday cookies, themed birthday cakes, and other desserts that need some bling.

7. Turbinado Sugar

This partially refined sugar has large, light brown crystals and a slight molasses flavor. It’s less processed than granulated sugar, so it retains some of its natural molasses. 

Turbinado sugar adds a subtle caramel flavor and crunch to treats. It’s also great on muffins, cookies, and scones. Lastly, you can use it in coffee- and tea-based desserts for that natural sweetness.

8. Muscovado Sugar

This unrefined cane sugar has a high molasses content, giving it a dark color and rich flavor. Muscovado sugar is sticky and moist, making it ideal for recipes that require a deep, strong flavor. 

You can use muscovado sugar to make gingerbread, fruitcakes, and marinades. Its strong molasses also goes well with spices and chocolate, making it perfect for rich, decadent desserts. Lastly, you can use it to add a unique flavor to your baked products. 

9. Demerara Sugar

Demerara sugar is muscovado and turbinado’s cousin. It has large, golden, crunchy crystals with a light molasses flavor. It’s less refined than granulated sugar, so it keeps some of its natural molasses. 

Just like its cousins, demerara sugar is perfect on top of baked goods for added texture and sweetness. It’s commonly used in muffins, crumbles, and cookies. The large crystals also hold up well under heat, giving your treats a delightful crunch.

10. Pearl Sugar

As the term suggests, pearl sugar has large, hard granules that look like small pearls. These crunchy granules don’t melt during baking. 

Pearl sugar is often used in Belgian waffles and Scandinavian pastries. The large crystals add an attractive, sugary crunch to the said baked treats. You can also use pearl sugar to decorate cookies, cakes, and buns for that elegant, bakery-style look. Lastly, you can use it in recipes that call for a crunchy, sugary topping that doesn’t melt. 

11. Cane Sugar

As its name implies, cane sugar is made exclusively from sugarcane. On the other hand, granulated sugar can come from sugarcane or sugar beets. Cane sugar is also minimally processed, which retains more of its natural flavor. 

You can use cane sugar just like granulated sugar in any baking recipe. It produces the same sweetness and structure with a hint of sugarcane. Use it in cakes, cookies, and breads for that pure, natural, sugarcane sweetness.

12. Coconut Sugar

As the term implies, coconut sugar is made from the sap of coconut palms. It has a caramel-like flavor but is less refined than granulated sugar.

Coconut sugar also keeps some of its nutrients and can be used as a substitute for brown sugar in most recipes. You can use it to add some coconut flavor to cookies, cakes, and sauces. It’s also great for making tropical desserts like coconut macaroons and pandan coconut cookies. 

13. Date Sugar

As the name suggests, date sugar comes from dehydrated ground dates. However, date sugar isn’t used like traditional sugar because it doesn’t dissolve well when mixed with beverages. 

On the bright side, date sugar adds a sweet, fruity flavor and a little texture to baked goods. You can use it in recipes that call for grainy textures, like in raisin oatmeal cookies, quick breads, and coarse muffins. You can also put it on top of cereals, yogurt, and fruit as a natural sweetener.

14. Honey

Honey is the most common natural liquid sweetener. As you probably already know, it’s made by bees from flower nectar. However, its distinctive flavor depends on the flowers the bees visit. 

In addition, honey adds moisture and a unique flavor to desserts. Use it in place of sugar in recipes where liquid is needed, such as in honey cakes, breads, and pastry glazes. You can also use it in marinades, dressings, and beverages.

15. Maple Syrup

Maple syrup comes from maple saps and has a rich, distinctive maple flavor. Bakers use it to add depth to baked goods. 

You can use maple syrup in place of sugar in certain desserts, such as muffins, cakes, and cookies. It also works when making glazes, sauces, and frostings. Lastly, its unique flavor pairs well with nuts, cinnamon, and chocolate, making it a great option for holiday baking.

16. Agave Nectar

As the term suggests, agave nectar is a sweet syrup made from the agave plant. It’s sweeter than sugar, so use less of it in recipes. 

Agave nectar adds moisture and a mild flavor to baked treats. You can use when making cakes, muffins, and cookies or as a sweetener in beverages. It’s also a good substitute for honey or maple syrup if you want a more neutral flavor.

17. Molasses

Molasses is a thick, dark syrup produced when sugar is made. It has a strong, bittersweet flavor and can be used in certain desserts. 

Molasses adds a rich, deep flavor to cookies and cakes and retains their moisture. You can use it in recipes that call for strong flavors and slightly tangy sweetness, like spiced cupcakes, molasses cookies, and brown bread.

18. Isomalt

Isomalt is made from beet sugar and is less sweet than regular sugar. Bakers mainly use it in sugar art because it doesn’t crystallize easily. It’s also perfect for making decorations and edible sculptures for cakes and pastries. You can use isomalt to make dessert decor like pulled sugar, blown sugar, and sugar flowers. 

19. Corn Syrup

Corn syrup is liquid sugar made from cornstarch, which prevents sugar crystallization. It can be used to make candies, pies, and frostings. Corn syrup is also a crucial ingredient in homemade marshmallows and caramel. You can also use it to make glazes and sauces with a glossy, crystal-free finish.

20. Invert Sugar

This liquid sweetener is produced by splitting sucrose into glucose and fructose. Like corn syrup, it keeps moisture and prevents crystallization, making it perfect for professional baking. 

You can use invert sugar when making candies, soft cookies, and cakes. It also helps extend their shelf lives.

Frequently Asked Questions

Conclusion

So, there you have it, home bakers— sugar isn’t just for sweetening your baked treats. It also adds texture, structure, and color, making your treats look and taste amazing. 

From granulated sugar to honey and everything in between, each type of sugar has a unique flavor. So, next time you’re in the kitchen, don’t be afraid to experiment with different sugars to create the perfect dessert. Happy baking!

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

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