Throughout the blog there are several different types of sugar used, and on this page I’ll try to explain why I use them, their specific properties and availability.
Castor & Granulated
These are the two most common used sugars on the blog, along with icing sugar. They’re widely available and only really differ by the size of grain, with castor sugar being smaller & thus easier to dissolve.
Demerara is a light brown, partially refined, sugar produced from the first crystallisation during processing cane juice into sugar crystals (this process is similar to what happens with naturally evaporated cane juice). Unlike brown sugar, which has the added molasses flavor, Demerara has a natural caramel-like flavor that hasn’t been refined out. This lends warm caramel notes to whatever you add the sugar.
Jam making sugar
Jam making sugar shouldn’t be confused with preserving sugar. This sugar has added apple pectin & citric acid to help with the setting of low pectin fruits such as: strawberries; raspberries; blackberries; apricots; blueberries; cherries; pears; peaches; rhubarb and loganberries. For fruits which naturally have high pectin levels, use preserving sugar.
Soft dark brown
Is generally used in the baking of dark, rich cakes, such as fruit cake due to its moisture retaining properties & the addition of molasses ( at a ratio of 6.5% generally speaking). It isn’t to be confused with Muscovado sugar (as used in my chocolate brownie recipe), which very similar in appearance but has different properties.