Confectioners' sugars are pure, refined sugars that are ground into a fine powder with cornstarch added to prevent clumping
Granulated sugar is pure, refined cane or beet juice that crystalizes and produces white sugar. It comes in small, white granules. Granulated sugar is one of the best types of sugar for baking.
Brown sugar is composed of refined, granulated sugar with some impurities remaining or molasses added. It is a somewhat moist sugar and must be stored properly in an airtight container to keep the moisture inside.
Maple sugar is made of maple sap that is boiled until near evaporation. It is much sweeter than granulated sugar.
Jaggery, or palm, sugar is unrefined from palm tree sap or sugarcane. It is a dark, coarse sugar byproduct.
Piloncillo is an unrefined, hard, compressed sugar from Mexico. It is medium to dark brown in color.
Sugarcane is the source of sugar, molasses, and rum. It is a member of the grass family and is available in stalks.
Flavored sugar, or rimming sugar, is composed of a sugar with added flavoring. It is most often used to flavor and color the rims of margarita glasses and martini glasses.
Raw sugar is purified sugarcane residue, available in several varieties.
Artificial sweeteners are sugar substitutes with non-nutritive values. Popular types or sugar substitute include: Aspartame, Acesulfame-K, Saccharin, and Sucralose.
Stevia is a South American herb used as a natural sweetener for centuries. The leaves of the Stevia rebaudiana plant have a refreshing taste.
Flavored syrup is composed of a sugar or other syrup with added flavoring.
Maple syrup is the result of boiled maple tree sap.
Molasses is the liquid byproduct of sugar refining.
Agave nectar syrup is a fast-dissolving sweetener that is commercially produced from several species of agave.
Corn syrup is liquefied sugar created by processing cornstarch.
Honey is a thick, sweet liquid from nectar.
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