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Baking With and Storing SugarWant the scoop on storing and baking with sugar? Check out these helpful tips for working with the most commonly used sugars -- granulated, brown and powdered sugar. Granulated Sugar -- Also called white sugar called for in most recipes. Store white sugar covered in a dry place. If the sugar is lumpy, sift before using. Brown Sugar -- Brown sugar is white sugar combined with molasses, available in light and dark. The darker the brown sugar, the stronger the molasses flavor. Brown sugar enhances the flavor and color of baked items and is commonly used in cookies, cakes and candies. Store brown sugar in an airtight plastic bag or container to prevent moisture loss. |
Confectioners' or Powdered Sugar - Granulated sugar ground to a smooth powder; a small amount of cornstarch is added to prevent sugar from clumping. Used powdered sugar for frosting, candies, whipping cream and dusting on baked goods. Store powdered or granulated sugar in an airtight container. If lumpy, sift before using.
Bakers Note:
To soften hard brown sugar, place sugar in an open microwave-safe container with 1/2 cup of water in a second container and microwave for 1-3 minutes until soft. Measure and use as soon as sugar becomes soft. Brown sugar will harden again when cool.
See also: Make Your Own Superfine Sugar
