Emily Luchetti

Sugar

Appears in
A Passion for Desserts
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

BRANDS: What would a baker do without sugar? I buy 10-pound bags to make sure I never run out. On the west coast of the United States, I use C&H, and on the east coast, Dominos. They are both made of pure cane as opposed to beets.

BROWN SUGAR: I prefer dark brown sugar to light brown sugar as it has a more intense molasses flavor. Either dark or light can be used in these recipes.

CONFECTIONERS’ SUGAR: This is powdered granulated sugar. It has cornstarch added to it to prevent it from lumping.

SUPERFINE SUGAR: Many bakers use superfine sugar, which is simply granulated sugar that is more finely ground. C&H recently introduced a superfine sugar. You can also make it by processing granulated sugar in a food processor. Superfine sugar is sometimes preferred in cakes as it dissolves more quickly. The recipes in this book will work with either superfine or regular granulated sugar.