+ ¼ cup granulated sugar

Granulated sugar is sucrose (C₁₂H₂₂O₁₁), a disaccharide derived primarily from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris), with minor production from maple sap and palm sap. The production process involves extracting juice from the source plant, purifying it through crystallization, and drying to produce uniform, small crystals. The result is a white, free-flowing crystalline substance with a sweet taste and neutral flavor profile that serves as the most common sweetening agent in global cooking.

Granulated sugar is distinguished by its crystal size—typically 0.5–2 mm—making it ideal for measuring and dissolving quickly in liquids. Standard granulated sugar is 99.9% pure sucrose and contains negligible amounts of other compounds.

Granulated sugar is fundamental in both sweet and savory applications. It dissolves readily in liquids, making it essential for syrups, beverages, and glazes, while its crystalline structure allows it to incorporate air when creamed with butter for cakes, cookies, and pastries. Beyond desserts, granulated sugar is used in savory preparations to balance acidity in sauces, enhance umami in glazes, and preserve foods through pickling and jam-making. It serves as a primary ingredient in caramelization, candy-making, and fermentation (particularly in beverages like wine and kombucha). Its neutral sweetness pairs universally with all flavors and cuisines.