Many people who can say they don’t like sugar even though they like it,here are usual varieties of sugar you can consume – we all know that too much of it can be a bad thing, who can resist the occasional sugary treat. Sugar as we know it today was first called sweet-salt, and it was a luxury. Lately sugar has become a necessity.
Confectioners (powdered) sugar
The finest white sugar you can get. It is about 3 percent Cornstarch to help keep it from clumping. It’s used for making icing or glazing baked goods.
White sugar has had all of the naturally present molasses refined out. It is the sugar that is most commonly used in baking. The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
Coarse sugar or nib sugar
Coarse sugar are attractive snow-white crystals larger in size.Perfect as a decorative sprinkling for cakes. It does not dissolve or change color during baking. Perfect for sweetening hot drinks.
Brown sugar is white sugar that has had cane molasses added to it. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. If your brown sugar has hardened, you can microwave it for a few seconds, or place a piece of bread in the bag and leave it for a day.
Muscouado sugar is an unrefined or partially refined cane sugar with a strong molasses flavor and a high moisture content. It has a rather coarse texture and feels sticky to the touch. It’s easy to find in some countries, but it is next to impossible to find in others. If you happen to live in one of those countries where it’s difficult to find, you’ll be happy to know there’s a simple substitute.
You can try substituting 200g of granulated sugar plus 2 tablespoons of treacle or molasses for each 200g cup dark muscovado (reduce molasses to 1 tablespoon for light muscovado).
Honey and Maple syrup
You can replace granulated sugar with maple syrup or honey in most recipes. Use 3/4 cup of maple syrup or honey for every cup of granulated sugar. When baking with maple syrup or honey. Reduce the liquid in the recipe by 3 tablespoons for every cup used and reduce the oven temperature by 25°F to avoid burning if used for baking.