One of the most important ingredients in confectionery is SUGAR!
It’s very necessary to know the different types of sugar. I have tried and put together the types that I know about. If you feel that there is more to the list please post in the comment.
Suggestions and additions are always welcome!
White Sugar
Regular sugar
Regular or white sugar, is the sugar found in every home and most commonly used in home food preparation. White sugar is the sugar called for in most cookbook recipes. Regular sugar is stipulated to be“extra fine” or “fine” because small crystals are ideal for bulk handling and not susceptible to caking.
Fruit Sugar

Bakers Special Sugar

Superfine or Caster Suga

Confectioners or powdered sugar

Coarse sugar
As its name implies, the crystal size of coarse sugar is larger than that of regular sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.
Sanding sugar
Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
Brown Sugar
Turbinado sugar
This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.
Evaporated Cane Juice

Brown sugar (light and dark)


Brown sugar tends to clump because it contains more moisture tan white sugar.
Muscovado or Barbados sugar
Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than regular brown sugar.
Free-flowing brown sugars
These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.
Demerara sugar
Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
Liquid Sugar
Liquid sugars

Invert sugar
Sucrose can be split into its two component sugars (glucose
and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar.

Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice.
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