plus 1/3 cup sugar
Pure carbohydrate providing rapid energy (4 calories per gram), with minimal micronutrients in refined white sugar; brown and muscovado varieties retain trace minerals from molasses including calcium, potassium, and iron.
About
Sugar is a simple carbohydrate belonging to the disaccharide family, most commonly derived from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). The crystalline sucrose produced from these sources undergoes refining and crystallization to create granulated white sugar, the most ubiquitous form in culinary applications. Sugar molecules are composed of glucose and fructose units bonded together, providing sweetness and fermentable carbohydrates that fuel yeast in baking and brewing.
Beyond white granulated sugar, the category encompasses numerous varieties including muscovado, demerara, turbinado, and brown sugar—each retaining varying degrees of molasses, which influences color, moisture content, and subtle flavor notes. These variations are produced through different crystallization and processing methods rather than from distinct plant sources.
Culinary Uses
Sugar functions as a fundamental ingredient across virtually all culinary traditions, serving multiple roles: sweetening beverages and dishes, providing structure and browning in baked goods through caramelization, feeding yeast fermentation in bread and alcohol production, and preserving fruits through osmotic dehydration. In pastry work, sugar is indispensable for creating meringues, fondants, and crystalline structures; in savory cooking, small quantities balance acidity and enhance natural flavors without perceptible sweetness. The ingredient appears in spice rubs, glazes, and marinades across cuisines from Asian to European to African traditions.