What is sugar and why do we bake with it? Sugar is a sweetener made up of sucrose. It comes from sugar cane or sugar beets. It is a carbohydrate that also preserves food. Sugar is an important part of baking, without it our treats will end up bitter and dry.
What does sugar do in baking?
- Dissolves in and absorbs water – adding moisture to your baked treat
- Melts – helping your baked treats spread
- Sweetens – but actually has no flavor, unless it is caramelized
- Aerates mixture – when whipped with butter it will trap air bubbles helping rise your treat
- Adds texture – sugar adds a softer texture to your treat
Brown Sugar vs. Granulated Sugar
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
What sugars can you use in baking?
- Granulated sugar
- Brown Sugar
- Powdered Sugar
- Pearl Sugar
- Raw Sugar/ Turbinado