This gives the ingredients time to incorporate. If you're making a meringue, meanwhile, mix granulated sugar and egg whites at a low speed. This gives the sugar ample time to dissolve. The best substitute is DIY caster sugar. Make the British ingredient at home with just granulated sugar and a food processor, blender, or coffee grinder. To make caster sugar, simply pulse or blend granulated sugar until it reaches a finely ground — but not powdery — consistency.
Two or three quick pulses will usually do the trick. Bakers located in the U. Store caster sugar in the same way you'd store granulated sugar: In an airtight container in a cool, dark place. Sugars do best at room temperature, so don't worry about keeping it in the fridge. By Corey Williams March 16, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Pin FB Share. Credit: Leslie Kelly. Meringue Cookies. And do you really need all of them?
The good news is that sugar stores almost indefinitely so it can be worth buying different types, but you can also substitute many sugars for one another in a pinch. These are the common types of sugar in Australia and how you can substitute them. White sugar is the most commonly used sugar. It is made from sugar cane, and is highly processed with all the natural brown molasses removed, leaving it pure white.
It comes in different crystal sizes from granulated to caster to icing sugar. If a recipe calls for sugar, white sugar, granulated sugar or table sugar, they are all referring to the standard sugar crystal size. If a recipe calls for caster sugar, it is different. See below. White sugar milled into smaller crystals. It dissolves more easily, making it perfect for recipes like custard from scratch , meringues and cakes.
In most recipes you can substitute granulated sugar for caster sugar and vice versa. However, one cup of granulated sugar does not equal one cup of caster sugar. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds.
It dissolves instantly and is perfect for icings, whipped cream, and sugar cooking. There are two major types, pure icing sugar and icing sugar mixture. Pure icing sugar can become lumpy and needs to be sifted. Icing sugar mixture is blended with cornflour to stop lumps. These are interchangeable, except when cake decorating.
Cornflour in icing sugar mixture holds moisture which can allow mould to grow on your decorations, so use pure icing sugar. Brown sugar is refined white sugar with molasses added back to it. It contains more calcium, iron and potassium than white sugar.
Brown sugars have a more intense, deep flavour and are softer and moister. They are great for baking and for butterscotch sauce. When a recipe refers to light brown sugar or brown sugar, they are the same. However, dark brown sugar is different, see below. If using brown sugar as a substitute for white sugar, your cooking will darken faster.
If brown sugar is used instead of granulated sugar the result will be more flavourful and moist but the browning temperature will be lower. Demerara sugar is also considered to be in this category, as it often comes from the first crystallisation of cane juice, producing yellow gold crystals that are frequently washed with alcohol to make them shiny and clear.
Muscavado sugars are the crystallisation of the dark mother syrup forming very small, sticky, intensely flavoured sugars.
Invert sugar is made from a sucrose water solution basic sugar syrup that is heated with the addition of acid. Although invert sugar naturally occurs in honey, molasses and corn syrup, to name a few, it can also be purchased as a paste or syrup. It doesnt crystallise and it retains moisture.
It is sweeter than sucrose standard sugar , and when added to baked goods it will keep them moist longer. It also helps prevent ice formation in ice creams and sorbets. Therefore, it is used extensively in ice cream, sorbet, glazes and sauces, fondant and candy making. Fudge and caramel sauce are two more examples where the non-grainy texture afforded by invert sugar is important. There are a number of grades of molasses.
The darker the molasses, the more bitter it is. Blackstrap molasses is usually the last extracted and is very dark as its sugars have been caramelised over and over and an effort to extract as much sucrose as possible.
Most of the syrups available as molasses or treacle are a blend of molasses in various stages of caramelisation and sugar syrups. This is so the molasses can be sold in an almost uniform condition. Molasses is generally added to a recipe for colour, flavour and moisture, rather than sweetness.
This is why many recipes use molasses or treacle with sugar also added, such as gingerbread. Molasses is common in liquorice, baked beans, and barbecue sauce. Molasses are variably acidic, which makes them work well with bi-carbonate of soda as a leavening agent. This is refinery syrup made from raw sugar filtered through charcoal to give it a clear appearance and delicate flavour. Honey is great for longevity in baked goods. It is very high in fructose and glucose, and quite similar to invert sugar.
Heating honey makes it less liable to crystallise. The sweetness of the fructose in honey is registered almost immediately on the tongue, and fades very quickly. This quick action is said to enhance the flavours in some foods, especially fruitiness, tartness and spiciness without the sweetness lingering long enough to mask the flavour of the other ingredients. This is why honey and lemon work so well, and why honey is often used in a spicy marinade.
Maple syrup originates from the sap of the maple tree. The season for harvesting maple sap is very short approximately six weeks. The water in the sap is separated from the sugars and boiled down, leaving heavily flavoured syrup. It takes about 40 parts sap to make 1 part syrup. Maple syrup is graded by colour, flavour and sugar content, grade A being the highest grade. The lower, darker grade syrups are used in baked goods and glazes. Cheap maple flavoured syrups are usually not maple at all, theyre usually corn syrup with maple flavour added.
Maple sugar is made by concentrating boiling the sap down for much longer than is needed to make the syrup until all thats left is a solid sugar. Glucose is the building block of sugars, the chemical place from which sugar chains are started. It is found in fruits and honey, amongst other things. Glucose is less sweet than granulated sugar. It is less water soluble, producing a thinner solution.
Used in toffees, candies and ice creams, it can keep the product soft and gooey while still caramelising and setting. Corn is the second largest sugar producing crop. Corn syrup begins as a starchy liquid that is converted into sugars by the addition of acid. The thickness of corn syrup is due to the large number of carbohydrate molecules that are tangled up with each other. This results in a syrup that is much thicker than a standard sugar can produce.
Due to the tangled nature of its molecular composition, corn syrup has the valuable effect of preventing other sugars from crystallising and producing a grainy texture.
This means that it helps minimise the size of ice crystals in ice cream encouraging a creamy consistency.
Its viscosity helps impart a thick chewy texture to foods. It is less sweet than sugar because it contains a lot of glucose, preventing moisture loss without being overbearingly sweet. Corn syrup is acidic, due to the way it is produced; therefore, it works well with baking soda. Light corn syrup is a mixture of regular and high fructose corn syrup with the addition of vanilla.
The combination enhances the moisture and develops colour in baked goods. Dark Corn Syrup is a mixture of corn syrup and refiners syrup, used for colour and flavour. This is made from date solids in a solution of sugar.
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