Tips for Baking with Sugar

Let's talk about the second ingredient from the dynamic duo of your baking pantry, sugar. This essential ingredient comes in a variety of forms, and knowing which to use is essential to baking success.

Sugar, another basic in baking, gives tenderness and sweetness to doughs and batters. Sugar also causes browning because it caramelizes (turns brown) when heated. Sugar also is a food source for yeast, making it rise. You should have three different types of sugar on hand: granulated sugar, confectioners' sugar, and brown sugar (light or dark).

• Granulated sugar is standard white sugar, made from either sugar cane or sugar beets, and is the most popular and readily available sweetener in baking. Superfine sugar is a form of granulated sugar that dissolves easily in liquid. You can make your own superfine sugar: Place 1 cup of granulated sugar in the blender, cover, and process for 1 minute. Let it sit for about 1 minute longer to let the "smoke" settle. This produces 1 cup of superfine sugar. Sometimes superfine sugar is used in frostings and certain cakes. It dissolves quickly, so it doesn't need much cooking time.
• Confectioners' (powdered) sugar has been refined to a powder and contains a small amount of cornstarch to prevent lumping. Confectioners' sugar dissolves instantly in liquid and has a smoothness that makes it a popular choice for frostings, icings, and whipped toppings. It's also perfect for dusting cake tops and brownies (one of my favorite uses). If your confectioners' sugar becomes lumpy, you can sift it.
• Brown sugar, both light and dark, is a mixture of granulated sugar and molasses. Brown sugar has a deeper flavor than granulated sugar. The color of brown sugar depends on the amount of molasses mixed in, dark brown sugar has more. Light brown sugar is the most common type used in baking, but the more assertively flavored dark brown sugar is also used. Recipes specify which brown sugar to use when it makes a difference; otherwise, you can use whichever you have on hand.
• When exposed to air for an extended amount of time, brown sugar has a tendency to harden. If this happens to your sugar, there's a quick fix: Place the hardened brown sugar in a heatproof bowl, and place the bowl in a baking pan containing about an inch of water. Tightly cover the entire baking pan with aluminum foil and place it in a 200-degree Fahrenheit oven for 20 minutes or until softened. Use the softened brown sugar immediately, because it re-hardens when it cools. You can also use your microwave to soften brown sugar. Place the hardened sugar in a microwavable dish. Add a wedge of apple. Cover and microwave on high for 30 to 45 seconds. Let stand for about 30 seconds, then use normally.

NOTE : Store all your sugars in airtight containers in a cool, dry place.