-2 ½ cups sugar
Pure carbohydrate providing rapid energy (4 calories per gram), with no significant vitamins or minerals in refined white sugar. Brown sugar contains trace minerals from molasses but in negligible amounts.
About
Sugar is a simple carbohydrate, primarily sucrose (C₁₂H₂₂O₁₁), extracted and refined from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). The production process involves crushing the plant material to extract juice, which is then clarified, evaporated, and crystallized to produce granulated sugar. Refined white sugar is the most common form, characterized by small white crystals with a neutral, sweet taste and high solubility. Brown sugar, a variation, contains molasses and exhibits a moister texture with subtle caramel notes.
Sugar is a fundamental ingredient in global cuisines, serving roles that extend beyond sweetening. Its hygroscopic properties, ability to undergo caramelization, and role in fermentation and preservation make it essential in both sweet and savory cooking.
Culinary Uses
Sugar is employed across all culinary traditions as the primary sweetening agent in desserts, beverages, and confections. It functions as a preservative in jams and pickles, a fermentation substrate in breads and alcoholic beverages, and a browning agent in caramelization and the Maillard reaction. In savory dishes, small quantities balance acidity and enhance flavor complexity. Sugar is essential in baking, where it affects texture, moisture retention, and rise; in candy-making and confectionery; in sauce and glaze preparation; and in beverages from coffee to cocktails.