Sugar (sucrose)

Sugar is a generic name for sweet-tasting, soluble carbohydrates widely used in food for sweetness, texture, and preservation.
Available Types of Sugar and Their Uses:

Granulated White Sugar
Description: The most common, all-purpose refined sugar with fine crystals that do not stick together.
Typical Uses: Excellent for everyday cooking and baking, stirring into hot beverages like tea and coffee, and general household use.

Brown Sugar (Light and Dark)
Description: White granulated sugar mixed with molasses, which provides a characteristic moist texture and rich, caramel flavor. Dark brown sugar has more molasses and a deeper flavor than light brown sugar.
Typical Uses: Ideal for baked goods like cookies and gingerbread, as well as in glazes, marinades, sauces, and on oatmeal.

Icing Sugar
Description: Finely ground (powdered) granulated sugar, typically with cornstarch added as an anti-caking agent.
Typical Uses: Used for making smooth icings, frostings, and glazes, for dusting cakes and desserts, and in recipes where it needs to dissolve quickly without heat.
Raw/Demerara Sugar
Description: Minimally processed with larger, golden crystals and a mild caramel or toffee taste due to a residual molasses coating.
Typical Uses: Often used in hot beverages (coffee, tea) and as a crunchy topping for cereals, baked goods, and desserts like crumbles and crème brulee.