Grade A White Refined Granulated Sugar Icumsa 45

Grade A White Refined Granulated Sugar Icumsa 45

Grade A White Refined Granulated Sugar Icumsa 45 is simply the best and most sought regular sugar (table sugar) there is. It is sugar is a baking staple, appearing in most cakes, cookies, and other sweet treats. But while you probably buy pounds of sugar every year, you may not know exactly what this form of sugar is, how it’s processed, and why it’s a key building block of many recipes. This delightful sugar is perfect for baking, preserving and sweetening beverages. So go ahead and stir it, sprinkle it, or mix it with your favorite recipes. It is the perfect fine, free-flowing sugar for cookies, sauces, teas and more!

What Is Granulated Sugar?

Granulated sugar is made up of small crystals of sugar, and has a grainy texture that’s similar to salt. It’s created by cooking down the juice (or syrup) of sugar cane or sugar beets until it crystallizes, then it’s spun in a centrifuge to remove the syrup from the crystals. (The liquid becomes molasses!) To produce fully white sugar, it’s refined through the same process again to help remove more of the syrup and create the fine white crystals you normally see.

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Confectioners’ Sugar/Powdered Sugar

Confectioners’ sugar (AKA powdered sugar) is a very finely ground version of sugar, so it’s powder soft, instead of the larger grains of granulated sugar. Confectioners’ sugar is often used in frostings, royal icing, other recipes where the sugar needs to melt more easily into the other ingredients for a smooth finish—and this isn’t an ideal substitute in recipes that call for granulated sugar as a result.

Most confectioners’ sugar is mixed with a bit of corn starch to keep it from getting lumpy.

If you don’t have any confectioners’ sugar at home, you can run a cup of granulated sugar through a blender with a tablespoon of corn starch until it gets that powdered texture you need.

Superfine Sugar

Consider superfine sugar the happy medium between granulated sugar and confectioners’ sugar. It has a finer, softer texture, but isn’t quite as powdery as confectioners’ sugar.

You may see it called for in recipes where the sugar needs to dissolve more fully, such as creamy desserts like mousse or pudding, or in beverages like lemonade.

Brown Sugar

This is likely a pretty easy one. Brown sugar still contains some of the molasses sugar syrup in it. Dark brown sugar has more molasses, while light brown sugar has less. The best part? You can make your own by adding a couple of tablespoons of molasses to a cup of granulated sugar.

Cane Sugar

Cane sugar is relatively similar to granulated sugar—and can replace it in recipes. But cane sugar has a slightly grainier texture and a darker color, as it retains some of the molasses.

Turbinado or Demerara Sugar

Turbinado or Demerara sugars are both considered raw sugars, and tends to be what’s left over after the refining process. It has a more grainy texture than granulated sugar, and a molasses-like flavor. Because it’s on the grainy side, it’s best used for adding crunch when sprinkled onto muffins or other baked goods before popping them into the oven.

Granulated Sugar vs. Sanding Sugar

Sanding sugar has much larger grains than granulated sugar. It’s similar to raw or turbinado sugar, except it has a lighter color (and may even be artificially colored in bright colors). It’s often used to decorate and add sparkle to cookies and other baked goods.

What Other Names Does Granulated Sugar Go By?

It is the most common sugar used in recipes. If a recipe simply calls for “sugar,” or “white sugar,” they’re talking about this form of sugar.

In British recipes, you might see references to “caster sugar,” which is the closest approximation to granulated sugar there. This form of sugar in the UK tends to be more grainy than what we’d use here in the U.S.