Types of sugar from cane and beet

Sometimes called table sugar, this is the type of sugar most people are familiar with and is the type you would typically find in your sugar bowl. It is often used in baking in products such as cakes and biscuits and is also used to sweeten tea and coffee.

Caster sugar (sometimes called superfine sugar) is a type of granulated sugar which has finer crystals. These smaller crystals dissolve more easily and enable smooth textures, beneficial when making foods like meringues, mousses, or creamed mixtures for cake baking. Caster sugar can also be used for sweetening cold drinks like lemonade.

Sometimes called icing or confectioners’ sugar, this sugar is finer still having been ground to a smooth, fine powder. It contains a small amount of corn starch to prevent clumping. Powdered sugar is often used in icing, confectionery or whipping cream.

Light and dark brown sugars are made by mixing varying quantities of molasses with white sugar or by boiling a brown sugar syrup. Light brown sugar offers a mellow, caramel flavour. It is useful in sauces and baked goods, such as sponge cakes. Dark brown sugar contains more molasses, so has a deeper colour and stronger flavour, making it ideal for foods as diverse as gingerbread, baked beans and meat glazes.

Demerara sugar can be made by dehydrating the syrup extracted from sugar cane. It is a light brown sugar, with large, golden crystals which is slightly sticky due to the molasses. It can be used in speciality baking and is delicious in coffee due to its soft toffee flavour. 

Also known as Barbados sugar, muscovado sugar is very dark brown, coarser and has a stronger flavour than other brown sugars. It is an unrefined cane sugar in which the molasses has not been removed. It has a depth of flavour that can be very useful in marinades, savoury dishes and baked goods such as fruit cakes. 

Although sometimes called raw sugar, this type of brown sugar is partially refined. The surface molasses has been washed off leaving a light brown sugar with a mild caramel flavour, which has large crystals. It can be used for hot drinks and to provide a crunchy topping for cookies, muffins or pastries. 

Popular in the UK, Australia, New Zealand and South Africa, golden syrup is produced from liquid sugar and invert sugar – sugar that has been partially broken down into its component parts glucose and fructose. It has a golden colour as its name suggests, and a sweet caramel-toffee like flavour. It can be used in a variety of baked goods.

Treacle is a darker syrup, with a deeper colour, very thick texture and rich flavour, with hints of liquorice and smokiness. It can be used in baking, traditional puddings and savoury sauces or glazes.