and 1/2 cups of sugar
Sugar provides carbohydrates and energy (approximately 4 calories per gram) with no significant vitamins or minerals in refined form. It is a simple carbohydrate that raises blood glucose levels quickly.
About
Sugar refers to simple carbohydrates, most commonly sucrose derived from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris). Sucrose is a disaccharide composed of glucose and fructose molecules bonded together. The refining process involves extracting juice from the source plant, crystallizing sucrose through evaporation and centrifugation, and often bleaching to produce white granulated sugar. White granulated sugar is the most common form: small, uniform crystals that dissolve readily in liquids.
Different sugar varieties exist based on processing: muscovado and demerara contain molasses for color and flavor, while confectioners' sugar is pulverized with cornstarch for smooth texture. Flavor is primarily sweet with subtle caramel notes in less-refined varieties.
Culinary Uses
Sugar serves as both a sweetening agent and functional ingredient in cooking. It provides sweetness to desserts, beverages, and preserved foods while also contributing to texture (caramelization, browning), moisture retention, and fermentation in breads and yeast products. In savory applications, small quantities balance acidity in sauces and dressings. Sugar is essential in candy-making, baking, jam production, and caramelization techniques across all cuisines.