I always wondered about what all kinds of sugars are out there. Not just the ones we use in, say coffee or tea, or even powdered drinks. The kinds of sugars used in baking. There are a number of options when it comes to sugar. Each one has it's own characteristics and therefore, are used only in certain applications. There are some sugars that are only available to professional bakers and you won't find in stores. I have found some of these sugars and thought it would be awfully helpful to those who take the time to visit. Cheers!
Bakers Special Sugar Finer than that of 'Fruit Sugar', it was intended for use specifically in the baking realm. Used for sugaring doughnuts and cookies. Also used for some commercial cake recipes to give that fine crumb texture.
Barbados Sugar Also known as 'Muscovado Sugar'. Coarser and stickier than regular brown sugar. Also has a stronger molasses flavor. Good to use when making toffee or gingerbread. (In my experiences, I like to use it when making any of my cinnamon crumb cakes for the kids)
Castor/Caster Superfine Sugar Extremely fine grained sugar. Close to Confectioner's Sugar. It allows for quick dissolving, due to it's fine nature. Used quite often when making cookies, icing or frosting.
Confectioner's/Powder Sugar Very fine grained sugar. Powder consistency. Has a variety of uses; sprinkle over cookies, doughnuts, cakes. Used for making Icing and Frosting. Tends to taste sweeter due to the denseness of the grains. Get more per scoop or spoon.
Coarse Sugar Also called 'Decorating Sugar' or 'Pearl Sugar'. Larger grains than granulated sugar. This enables it to withstand most baking temperatures. Comes in a variety of colors, or just white. Can be used to decorate cookies, cupcakes etc.
Date Sugar Thick consistency. Can be used as a sweetener. More of a food than a sugar.
Fruit Sugar Slightly finer than regular sugar. Used in many applications such as gelatins, pudding desserts and powdered drinks.
Granulated Sugar Most commonly used sugar. Called for in numerous recipes. On just about everyone's table, hence the nickname 'table sugar'.
Raw Sugar Light molasses flavor. Larger crystals than regular sugar. Used in decorative ways for cookies. (My mother uses it religiously in her tea).
Sanding Sugar See Coarse Sugar
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