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As Mary Poppins sings, a spoonful of sugar helps the medicine go down. Sugar is not limited to sweetening desserts like shortbread or hot cocoa cake. It is a crucial ingredient in various dishes, including baking, where it adds texture and a golden-brown colour and increases shelf life through its moistening effect. Sugar has a range of flavours, textures, and scents and can be used in various dishes, from marinated tofu and poultry to delicious pastries and cookies. What might surprise many is that several unknown or undervalued sugar varieties are, by large, still unexplored. Let's learn a few sugar types you didn't know existed.
Also, gain some knowledge of how to use them. Adding a cube of white or brown sugar to your morning coffee shows that sugar is much more than just a sweetener. Regardless of your preference for sweets, there is a cube of sugar to suit most tastes. Here are 6 underrated sugar types you should use more often.
Turbinado sugar
Cane sugar, known as "turbinado," is prized for its unrefined, earthy appearance. The sugar is reportedly spun in a turbine during its refining procedure, hence the name. The gritty, thick grains remind me more of the salt sprinkled on pretzels than sugar. But turbinado sugar makes a massive difference in culinary creations. Light baking mixtures can be made darker by using turbinado sugar, which has a deep brown colour. Try this unusual sugar if you're tired of eating too dry and tasteless bread. Turbinado is a fantastic choice if you're looking for an alternative to white sugar.
For a hearty and comforting morning meal, sprinkle it as a crispy topping over muffins and bread or add a dash to your porridge or toast. You may use it as a spice rub for meat or sprinkle it on baked sweet potatoes to bring out their full taste.
Sanding sugar
Sanding sugar, unlike most sugars, is not used in baking but as a decorative element. The distinctive sugar is prized for its iridescent, unearthly sheen. This sugar type is perfect for sprucing up baked goods because it comes in various pastel colours, from blues and pinks to lilacs and yellows. Sanding sugar is ideal for decorating festive treats because of its shimmery appearance. There are two types of sanding sugar: tiny grain, which is fine and light, and large grain, which is rougher and, as the name implies, has much larger crystals, giving it an almost glittering appearance. When exposed to water, sanding sugar does not dissolve but sticks to the surface it is placed on. So, it's a great way to spice up your royal icing decorations with some creativity.
Cane sugar
Pure cane sugar comes from sugarcane, a grass native to warm and humid regions. Cane sugar, which is refined, is a darker golden brown than white sugar, which is the fundamental visual distinction between the two. Although refined cane sugar performs similarly to white sugar and imparts the same flavour in baking, the darker colour can alter the visual appearance of your final items. This is especially useful for foods like banana bread, fruit loaves, and ginger snaps that look better with a slightly deeper tint, making them appear more indulgent and, in turn, more delicious.
Muscovado sugar
Gorgeous Muscovado sugar, Image Source: Shutterstock
Muscovado, one of the most visually appealing sugars, has the texture and appearance of fine, dusty chocolate. Thus, it pairs well with dishes that feature chocolate. One of the least processed sugars is muscovado because of the molasses it contains naturally. Muscovado may look like brown sugar, but it's not even close to being the same. It's also a healthier alternative to brown sugar. Muscovado can be used as a substitute for regular sugar because of its naturally rich flavour and scent when making a chocolate cake or a batch of brownies. Infusing your baked goods with a hint of toffee, this ingredient is worthy of the most decadent of treats. More so, muscovado can be used to sweeten your morning coffee. Be mindful that the scent could be overpowering and sprinkle this component sparingly.
Confectioners' sugar
Confectioners' sugar is different from regular powdered sugar because it contains starch. Confectioners' sugar is one of the most versatile and lightweight ingredients available due to the starch that gives it its signature thick consistency. Although this mixture is most commonly associated with its use in royal icing and frosting, it has many other applications that are often disregarded.
Confectioners' sugar is the best sugar to use while making fudge because of its starchy consistency. Confectioners' sugar, as opposed to granulated or caster sugar, gives fudge its silky, refined texture. The powder is so fine and airy that it works wonderfully in whipped cream. It's also great for sprinkling on baked goods like cookies, scones, and doughnuts.
Johakuto
Desserts in Japan are typically much lighter and fluffier than those in the United States. How, then, can Japanese sweets achieve their signature airiness? Johakuto, also known as Japanese sugar, is used to prepare several of these sweets. Compared to regular white sugar, johakuto has a noticeably different texture, with its ultrafine crystals more akin to powdered flour than standard sugar granules. It may be used in various ways and is an excellent addition to any kitchen. Because of the sugar's inherent moistness, baked foods retain their desirable texture and springiness.
Several savoury foods in Japan rely on johakuto, including sushi, soups, and tofu-based dishes. If you want to elevate your vegetarian fare, try using it in your next tofu dish. You can always order it online if you need help getting johakuto in a Japanese supermarket near you.
It's time to make use of these 6 underrated sugar types to prepare an array of sweet something.
