Different types of sugar are available for cooking and baking, with table sugar being the most common and versatile. Brown sugar adds texture, while smaller crystals dissolve quickly in recipes. Cost and availability are also factors to consider.
White sugar is the most common type of granulated sugar used in the average home. There are several types of sugar, some of which are only sold through vendors in the baking industry. The best type of depends on the foods you’re using it for, as well as your personal preferences in terms of taste and texture.
Table sugar is widely available in supermarkets and is used in homes and by amateur cooks for simple recipes. This type of white sugar is the best, which means the crystals are smaller. It is ideal for use on various foods as a condiment because it does not add bulk to already prepared dishes. This version is also the easiest to cook with because the size of the crystals makes it easy to mix with other ingredients.
Brown sugar tastes similar to table sugar, but the texture is rougher. Some cooks prefer to use this type to add some volume to particular dishes, such as desserts. Larger crystals of coarse sugar are useful in making liqueurs, since table sugar doesn’t add the thickness these recipes need. Sanding sugar has even larger crystals than coarse versions, but this type is usually used as a condiment rather than during the cooking process.
Some types of white sugar contain even smaller crystals than regular table sugar, including bakers, fruit, and ultrafine sugar. Ultrafine sugar contains the smallest of all crystals, followed by bakers and fruit. Smaller crystals are desired by cooks and bakers who want the sugar to dissolve quickly in a particular recipe. These types of sugars could also be substituted for table sugar at home if you prefer a finer texture. Powdered sugar, however, is different from white sugar in the way it’s processed, as well as the overall texture.
Choosing the best type of white sugar depends on the recipes you’re using them for. Easy home recipes usually call for just plain table sugar and maybe sometimes powdered sugar. More intricate recipes might call for smaller crystals that dissolve more quickly, or perhaps thicker white sugar for more noticeable textures.
Another consideration is the cost and availability of some types of white sugar. Table sugar is the most widely available and affordable of all types, so this may be your best bet if you want something basic on the cheap. Powdered sugar generally follows the minor releases in terms of cost and where it is sold. Other types of white sugar are harder to find and are sometimes sold exclusively to professional chefs.
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