and 1/2 cups sugar
Pure sucrose provides rapid carbohydrate energy (approximately 4 calories per gram) but contains no vitamins, minerals, or dietary fiber. It is calorie-dense without corresponding micronutrient content.
About
Sugar is a sweet crystalline carbohydrate derived primarily from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris), though it occurs naturally in many plant sources. The refined granulated form commonly used in cooking is produced through extraction, clarification, and crystallization of sucrose from these plants. Sucrose molecules consist of glucose and fructose bonded together, providing the characteristic sweetness and solubility that make it essential in both sweet and savory applications. Refined sugar appears as colorless to white crystals with a neutral flavor profile, though unrefined varieties retain trace minerals and molasses residues that contribute subtle flavor complexity.
The crystals vary in granule size depending on processing: standard granulated sugar has medium crystals, while superfine and coarse varieties cater to different culinary needs.
Culinary Uses
Sugar serves as a fundamental ingredient in baking, confectionery, beverages, and preservation. In baked goods, it creams with fats to incorporate air, feeds yeast fermentation, caramelizes to build flavor and color, and balances acidic ingredients. In savory cooking, small quantities enhance umami, balance acidity in sauces, and develop fond through browning. Sugar is dissolved into syrups, dissolved in hot beverages, or sprinkled as a finishing agent. It functions as a preservative through osmotic action in jams and cured preparations. Across global cuisines, it appears in everything from Asian stir-fries (adding shine and balance) to French pastries (structural foundation) to Caribbean marinades and African tagines.