Frequently Asked Questions
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Foods -- Sweeteners
What are some names and types of sugar?
Sugar, confetti -- Fairly large crystals dyed various colors and used as a decoration.
Sugar, brown-flavor -- The darker the sugar, the stronger the flavor.
Sugar, demerara -- Raw sugar with large, light amber crystals. It is a moist cane sugar. Substitute a light brown sugar or regular granulated sugar.
Sugar, Barbados -- A soft, moist, very dark brown sugar. Substitute a brown sugar if unavailable.
Sugar, blended -- Blended sugar is a blend of sucrose (from sugar cane or sugar beets) and dextrose (corn sugar). Some blended sugar may be labeled so that the consumer thinks they are getting 100% sucrose. This blend may not give the same result in food preparation, especially in jams, jellies, frostings, and baked goods. Dextrose is about 70% as sweet as sugar and is more hygroscopic (water attracting).
Sugar, foot -- The coarsest, most unrefined form of cane sugar available. It has a high proportion of molasses still on it so it is very sticky. It is almost black in color.
Sugar, sand or soft -- Same as light brown sugar.
Sugar, loaf -- Some old recipes call for loaf sugar. White sugar used to be sold in loaves that were then crushed to form a coarse granulated sugar. Substitute granulated sugar.
Sugar, parrot -- Parrot sugar is called that because of the decoration on the box, a parrot. It is coarse-cut cubes of light brown refined cane sugar.
Sugar, turbinada -- Raw sugar with impurities removed. Edible if produced under sanitary conditions. It has a molasses flavor.