Granulated sugar is beet or cane sugar which has been processed, allowed to crystallize, and then dried so that the crystals do not clump together. Many people think of granulated sugar when they hear the word “sugar,” and this form of sugar is readily available in most markets. Recipes which call for sugar without specifying the type of sugar usually mean granulated sugar.

Before the sugar refining process was perfected, granulated sugar was impossible to produce, because the crystals of sugar would clump together due to its high moisture content. As a result, sugar was produced in the form of loaves or blocks which had to be broken up for use. Cooks shaved off the amount of sugar they needed, storing the block in a cool, dry place until it was required again. Once refineries figured out how to dry sugar so that it would not clump, sugar blocks were largely abandoned, although cones of minimally refined sugar are sometimes sold in sugar-producing nations.

There are a number of types of granulated sugar. Basic table sugar is the standard size, but there are also coarser grains available, including nib or sanding sugar, which is used as a garnish for baked goods. Scones, for example, may be decorated with chunks of sanding sugar. Superfine sugar and caster or castor sugar have a finer grain, and they are used most commonly in baking. These sugars also pack more densely, so cooks should be careful about replacing regular granulated sugar with superfine sugar, as they may end up with an oversweetened dish.

In addition to refined granulated sugar, it is also possible to buy raw granulated sugar, sugar which has been more lightly processed before being crystallized and dried. Instead of being snowy white, it has a blonde or golden hue from the remaining molasses. Raw sugar is usually large-grained, although it can be ground to produce a finer-grained sugar, and it is prone to sticking together due to its higher moisture content.

Even though granulated sugar has been dried to cut out moisture and prevent clumping, it will still readily clump if it is given an opportunity to do so. Sugar should be stored in a cool dry place away from heat and moisture to ensure that the grains stay separated. Sugar which has clumped can sometimes be broken up in a food processor or by hand, but it is important to smooth out all the clumps so that they do not compromise the recipe the sugar is used in.