+ ¾ cup sugar

Sugar is a simple carbohydrate composed primarily of sucrose, a disaccharide formed from glucose and fructose molecules. The most common culinary sugar is crystalline white granulated sugar, extracted and refined from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris). Depending on processing methods and degree of refinement, sugar appears in various forms ranging from fine white crystals to coarse turbinado granules to dark molasses.

The flavor profile of refined white sugar is purely sweet with minimal residual flavor compounds. Brown sugars retain molasses, imparting subtle caramel and toffee notes. Raw and muscovado sugars possess more pronounced molasses character. The physical properties of sugar—its ability to dissolve, crystallize, caramelize, and hygroscopically absorb moisture—make it essential to both flavor and structure in baking and confectionery.

Sugar serves as a fundamental sweetener and functional ingredient across global cuisines. In baking, it creams with fats to incorporate air, hydrates batters and doughs, and provides browning through the Maillard reaction and caramelization. In beverages, it dissolves readily to sweeten teas, coffees, and drinks. Caramelized sugar forms the base for sauces, glazes, and confections; in savory cooking, small quantities balance acidity and enhance other flavors. Sugar also acts as a preservative in jams, compotes, and syrups through osmotic dehydration.