This is the kind that many chefs used from childhood. Chances are it sat in a little jar on your kitchen table. In the culinary world, there are actually several types of white – also known as granulated – sugar available for your recipes, including powdered and castor sugar.
However, white sugar is also the most refined and processed compared to other varieties, so if you’re trying to make all-natural recipes, it might not be the ideal option for you. Its best uses are for baking, sweetening beverages and giving your desserts that extra “crunch” when it is sprinkled over top right before they go in the oven.
This is another familiar favorite for many pastry chefs, especially when making chocolate chip cookies. The moisture content in brown sugar allows cookies to spread and get crispy – which is something that nearly everyone enjoys. Essentially, brown sugar is refined white sugar with molasses added back in after processing.
This type has gotten popular over the past few years due to the organic movement. This unrefined sugar includes varieties like demerara, turbinado and muscovado, all of which are dark brown in color. Although raw sugar isn't recommended for baking since it is difficult to dissolve, it’s perfect for sweetening beverages.
As mentioned before, powdered sugar is a form of granulated white sugar that is very finely ground. Sometimes it may contain cornstarch to prevent clumping. The main uses for powdered sugar are baking and desserts, since it is very sweet.