What is the difference between berry sugar and regular sugar

It is actually just superfine granulated sugar. This kind of sugar is often called for in baking and it will dissolve even in cold drinks.

In America, you may find caster sugar labeled as simply superfine. Confectioners sugar, sometimes labeled 10x, also contains cornstarch. This sugar is so finely ground that without added cornstarch it would cake. Superfine sugar, due to its extra-fine grain size, will of course form lumps more easily than regular granulated sugar. You must keep it in a very dry place and in a well-sealed container. Certain recipes, such as meringues, ice creams, and sponge cakes might specify a superfine sugar.

The first thing to know is that it is probably not a good idea to substitute regular granulated sugar, as they behave differently and if someone bothers to specify caster or superfine in a recipe, there is probably a reason. Superfine sugars will incorporate more quickly in whips and dissolve more quickly in creamed mixtures. The next issue of Edmonton Journal Headline News will soon be in your inbox.

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Oil Spills. Because of this, it is sometimes called decorating sugar. I like topping my Cherry Hand Pies recipe with coarse sugar for a little texture and added sweetness.

Sanding sugar is another large-crystal sugar. It is between white granulated and coarse sugar in size. Sanding sugar is another decorating sugar and comes in many colors. It also reflects light and gives of a sparkly shine. Brown sugar can harden if left open to the air, so it is best stored in an airtight container.

If your brown sugar has hardened, you can microwave it for a few seconds, or place a piece of bread in the bag and leave it for a day. These names — light or dark — refer to the amount of molasses that is present in the sugar. Light brown sugar is what is used more often in baking, sauces and, glazes.

I prefer light brown sugar in my favorite Peanut Butter Blossoms recipe. Dark brown sugar, because of the rich molasses flavor, is used in richer foods, like gingerbread. All you need to know how to make brown sugar is:. Make sure everything is incorporated thoroughly in a food processor, and you can store it for up to a month!

Superfine sugar is generally used in making delicate or smooth desserts such as mousse, meringues or puddings. Substitute any recipe using white sugar with coconut sugar by replacing ratio. Coconut sugar will deepen the colour of your food, so make sure that is appropriate for your recipe. Get the recipe: Wholemeal Date and Walnut Loaf. Brown sugar gives this loaf a beautiful rich colour and flavour thanks to the extra molasses in it.

Get the recipe: Chocolate Crackles. Get the recipe: Buttermilk and Vanilla Bean Scones. Caster sugar has a light texture which is ideal for baking, including in scones.

In a pinch you can use granulated sugar instead and get very similar results. Skip to main content. Types of sugar and how to substitute them When you walk down the baking aisle, there are so many different types of sugar.

White sugar White sugar is the most commonly used sugar. Caster sugar White sugar milled into smaller crystals. Brown sugar Brown sugar is refined white sugar with molasses added back to it.

Dark brown sugar Contains double the amount of molasses than light brown sugar. Muscovado sugar A rich and moist unrefined sugar that has lots of molasses. Raw sugar A semi-refined sugar with a light caramel colour and a delicate and aromatic molasses flavour.

Demerara sugar Demerara sugar is partially refined sugar with a straw-like colour and slight butterscotch aroma. Sanding sugar A decorative sugar with large crystals and an attractive shine. Palm sugar Palm sugar is extracted from sugar palm trees. Coconut sugar Also considered a type of palm sugar, coconut sugar comes from the sap of a coconut tree instead of a palm tree.