Tips for baking with sugar…
*Granulated white sugar or table sugar~
This sugar has fine to medium-sized granules and is the sugar most often used in recipes. When heated granulated white sugar takes on a toffee-like color and flavor.
*Confectioners, powdered or icing sugar~
This type of sugar is granulated sugar that has been ground to a powder with cornstarch added to prevent lumping and crystallization. Confectioners sugar can be used in meringues, icings, confections, and some sweet pastry.
This sugar is a refined sugar that varies in color from light to dark brown and has a full-bodied flavor and soft moist texture. The color will depend on the amount of molasses added during processing of the sugar. The darker the color the stronger the taste so use the one you like the best. The same weight of brown and white sugars has the same sweetness. Because white sugar is denser than brown sugar, to get equal sweetness firmly pack the brown sugar so when inverted the cup of brown sugar will hold its shape. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor.