Granulated sugar is refined white sugar with small, uniform crystals. It sweetens baked goods and contributes to color, moisture retention, and structure. Beyond flavor, sugar is a functional ingredient that affects texture, tenderness, and browning. It dissolves easily in batters and doughs.
How it’s Used
Sugar incorporates into butter during creaming to create air pockets, giving cakes and cookies lift. It caramelizes under heat, adding color and flavor to crusts. Sugar also helps stabilize whipped egg whites and balances bitterness or acidity in recipes. Its role goes far beyond sweetness.
Examples of use
Granulated sugar is used in cookies, cakes, muffins, and frostings. It’s also the base for syrups, caramels, and glazes. Without sugar, many baked goods lose volume, texture, and color. Its versatility makes it irreplaceable in classic baking.
