What is sugar, and why do we bake with it? Sugar is a sweetener made from sucrose. It comes from sugar cane or sugar beets. Sugar is a carbohydrate that also preserves food. It is an important part of baking; without it, our treats will become bitter and dry.

On a marble countertop, there are five bowls of baking must-haves: white sugar, light brown sugar, dark brown sugar, powdered sugar, and raw sugar. A spoon is diving into the bowl filled with white sweetness.
On a marble countertop, there are five bowls of baking must-haves: white sugar, light brown sugar, dark brown sugar, powdered sugar, and raw sugar. A spoon is diving into the bowl filled with white sweetness.

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
You’ve got an array of sugars showing off on a marble countertop, with white bowls and plates showcasing the goods. There’s brown sugar, powdered sugar, granulated sugar, and raw sugar all hanging out. Plus, theres a spoon loaded with brown sugar stealing the spotlight up front!.
You’ve got an array of sugars showing off on a marble countertop, with white bowls and plates showcasing the goods. There’s brown sugar, powdered sugar, granulated sugar, and raw sugar all hanging out. Plus, theres a spoon loaded with brown sugar stealing the spotlight up front!.

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.

Five little bowls of sugar are chilling on a marble counter, all ready for some baking magic. Youve got brown, powdered, granulated, raw, and dark brown sugar—each bringing their own sweet vibe to the party!.
Five little bowls of sugar are chilling on a marble counter, all ready for some baking magic. Youve got brown, powdered, granulated, raw, and dark brown sugar—each bringing their own sweet vibe to the party!.

What sugars can you use in baking?

  • Granulated sugar
  • Brown Sugar
  • Powdered Sugar
  • Pearl Sugar
  • Raw Sugar/ Turbinado
On a marble countertop, youll find an assortment of sugar bowls perfect for baking: powdered, brown, turbinado, and good old white granulated sugar. Theres also a spoon topped with white sugar next to a bowl of brown sugar.
On a marble countertop, youll find an assortment of sugar bowls perfect for baking: powdered, brown, turbinado, and good old white granulated sugar. Theres also a spoon topped with white sugar next to a bowl of brown sugar.

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On a marble countertop, there are five bowls packed with all kinds of sugar—granulated, brown, powdered, and raw. A spoon chills next to one. Above them is the headline Sugar in Baking and Why it’s Important. Sugars crucial in baking—it amps up both the flavor and texture!.
On a marble countertop, there are five bowls packed with all kinds of sugar—granulated, brown, powdered, and raw. A spoon chills next to one. Above them is the headline Sugar in Baking and Why it’s Important. Sugars crucial in baking—it amps up both the flavor and texture!.