• 12 oz. granulated sugar

Granulated sugar is crystallized sucrose derived from sugar cane or sugar beets through extraction and refining processes. The refined sucrose is then crystallized into uniform granules, typically measuring 0.5–2.0 mm in diameter, creating the standard white crystals recognized as table sugar. This form represents the most common sweetening agent in culinary applications worldwide.

The production involves crushing the plant material, extracting the juice, clarifying it through chemical treatment, evaporating the liquid to create a supersaturated solution, and finally centrifuging to separate crystals from molasses. The resulting granules are pure sucrose (99.9%), with a clean, sweet flavor and neutral taste profile. Granulated sugar dissolves readily in hot liquids but requires mechanical action or heat to dissolve in cold ones.

Granulated sugar serves as the primary sweetening agent across virtually all culinary traditions, functioning both as a flavor enhancer and structural component. In baking, it creams with fats to incorporate air, provides moisture retention, and contributes to browning and texture; in beverages, it dissolves to sweeten drinks from coffee to cocktails; in cooking, it balances acidity in sauces, caramelizes for flavor development, and preserves fruits in jams and compotes. It is essential in confectionery, candy-making, and dessert preparation, where precise ratios affect final texture and consistency. Common applications include cakes, cookies, syrups, glazes, and fruit preserves.