What is Granulated Sugar?
- Written By: S.E. Smith
- Edited By: O. Wallace
-
Copyright Protected:
2003-2013 Conjecture Corporation
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.
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julies
Post 13 |
My horses love to eat sugar cubes, which is basically granulated sugar. Isn't it interesting that they like something sweet just like we do. If they know I have a sugar cube in my hand, they will come right over to me and enjoy this as a treat.
The sugar probably isn't any better for them than it is me, but I don't think a small amount like this will hurt them. I have been trying to replace some of my granulated sugar with raw sugar since it is a little bit healthier.
I don't really notice a difference in the taste, but do find that it costs more. Because there is less processing, you might think it would be cheaper, but that is the opposite of what I have found. |
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SarahSon
Post 12 |
Even if your granulated sugar has clumps, it will still taste OK and is safe to use. There are several ways to break up the clumps. If they are small I just use a fork or spoon to break them up. If the clumps in your sugar are big or really hard, just put them in a blender or food processor and they will quickly get rid of them.
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John57
Post 11 |
My kids love to sprinkle on colored granulated sugar when we make sugar cookies. You can buy this in bottles in the baking aisle, and there are usually several colors to choose from, including red and green.
This can really make a batch of sugar cookies look festive. The granulated sugar adds a little bit of extra sweetness while making the cookies visually appealing too. I don't think cookies really need to look pretty in order for them to taste good, but they always look nice when arranged on a tray or plate -- especially when taking to a party. |
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myharley
Post 10 |
@anon156543 -- I like to use honey as a substitute for granulated sugar whenever possible. Honey is sweeter than sugar, so a little bit goes a long way. If using honey to replace sugar in baking, you have to make a few adjustments in the recipe, but I think this is worth it. Honey is better for you than granulated sugar and still gives you the sweet taste you are looking for. |
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OeKc05
Post 9 |
I like using granulated sugar instead of frosting on cookies. I buy the coarse kind, and I use food coloring to make it more appealing.
I have sprinkled red and green granulated sugar on top of Christmas cookies, and I love the crunchy texture it gives them. It's much nicer than eating a plain sugar cookie. |
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lighth0se33
Post 8 |
@kylee07drg – There are things you can put in your granulated cane sugar container to prevent lumps. Rice, crackers, and bread all will work.
If you put a slice of bread in there, it will absorb the moisture. However, you have to check the bread now and then to make sure that it isn't growing any mold.
You can put crackers at the bottom, because they keep longer. You can also put some white rice in a mesh bag and stick it in the bottom of the container. |
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kylee07drg
Post 7 |
I use pure granulated sugar when baking cookies, cakes, and just about anything that calls for sugar. It's sweeter than brown sugar, and I don't think that a direct substitution would work.
I have noticed lumps forming, even though I store the sugar in a cabinet inside an airtight plastic container. The lumps can be broken up with my fingers, so they are not a huge concern.
However, I can't just dip out a cup of sugar and just dump it in the bowl of ingredients. I have to sift through it and make sure all the lumps are broken up first. |
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StarJo
Post 6 |
@smartypants4 – Raw granulated sugar is a great regular granulated sugar replacement. I discovered this when I used some to sweeten my coffee.
My husband convinced me to try some, because he was certain it would be better for our health than processed sugar. I was skeptical, but after one sip of the coffee, I was hooked. I love the combination of the molasses flavor with the richness of the coffee.
I add a little less raw sugar when I'm using a sweetened creamer. However, this sugar seems to enhance every type of creamer I've tried. |
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anon156543
Post 5 |
Honey is a better more natural sweetener than sugar. You can replace it in almost every recipe. give it a try sometime. |
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anon124189
Post 3 |
i usually get granulated sugar at most stores i go to for baking. |
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smartypants4
Post 2 |
I usually try to just buy raw sugar and avoid refined versions. The raw sugar tastes better, too. |
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ivanka
Post 1 |
A food that we have in abundance, and can not conceive being without, however, it should be used sparingly. |
