Staples - about Sugars
Granulated Sugar - is the sugar most commonly used. It's what is called for in these recipes, unless otherwise indicated
Superfine Sugar - is finely pulverized granulated sugar. You can buy it that way or pulverize it yourself in a blender. It's good to use in meringues and other delicate desserts and for sprinkling over fruit.
Confectioners Sugar - is powdered sugar, often used in baking and in uncooked frostings.
Raw Sugar - is less refined than regular sugars and has a coarse texture. It's nice in beverages and for sprinkling when a coarse, less dissolvable texture is desired.
Brown Sugar - comes in a light and a dark form. They are not really interchangeable, the dark has deeper, more intense flavor, light-brown sugar is more commonly used in baking. Recipes will specify which to use when it makes a difference, otherwise feel free to use either light or dark.
Brown sugar should be stored in an airtight container in a cool spot or in the refrigerator. Add to the container a small slice of apple in an open plastic bag. it will keep the sugar soft. If your brown sugar becomes hard. soften it by putting it in a covered bowl with a few drops of water in a warm (200F) oven for about 20 minutes. Don't put hard brown sugar in the blender or food processor, it may damage the blades. Pack brown sugar firmly when you are measuring it.
Maple Sugar - has a wonderful, rich flavor and is very expensive. Don't waste it in cooking. Use it as a delicious topping for desserts and cakes.
Carmelized Sugar - is sugar that has been cooked long enough to turn a caramel color, and in the process it takes on a new flavor. To prepare for use in desserts, such a s Creme Brulee.
Caramel is also used to flavor and color gravy and sauces. To make it for this purpose and to store in liquid form, melt 1 cup of sugar over medium heat in a heavy-bottomed pan, stirring often until the sugar is a rich, golden color, about 5 to 6 minutes. Take care that the sugar doesn't burn. Remove from the heat and be sure to let it cool alitte. Add 1 cup of hot water, stirring briskly if it is partly thick and tacky at this stage, don't worry it will always melt. Put the mixture back over medium heat until blended. Cool, pour into a container, cover, and store, it will keep indefinitely. (clean the pot, soak it in hot water, or fill it with water and return to the heat to dissolve the bits or hard sugar syrup that cling to the pan.)
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