Sugar 101

There are so many choices in the world of sugar, without even touching on liquid forms of sweetening. While granulated sugar is the most commonly used, recipes are designed using particular sugars in particular quantities for reasons beyond mere sweetness.

As desserts bake, the sugar within them turns fluid, and the quantity of sugar in a recipe can impact the timing of how something bakes. Once cooled, that choice of sugar and measure can determine if a cookie is going to be soft (like a molasses cookie), crisp yet tender (like a cinnamon cut-out cookie), or straight-up tender (like a shortbread). Sugar also lends structure to desserts, giving egg whites body and strength as they whip and then cook, keeping textures light and fluffy. Sugar also extends the shelf life of many desserts, keeping items fresh and moist for a long time.