plus 2 tablespoons sugar

Sugar, chemically known as sucrose, is a disaccharide carbohydrate composed of glucose and fructose units derived primarily from sugarcane (Saccharum officinarum) and sugar beet (Beta vulgaris). Refined white sugar is the most common culinary form, produced through extraction, clarification, and crystallization of raw sugar juice. The resulting crystals are colorless to white, with a sweet taste profile and fine granular texture. Other common varieties include brown sugar (white sugar with molasses added), turbinado (large crystals with surface molasses), muscovado (moist, dark, with higher molasses content), and specialty sugars like demerara and pearl sugar, which vary in crystal size, moisture content, and flavor complexity from molasses notes to pure sweetness.

Sugar serves as the primary sweetener in desserts, baked goods, beverages, and preserves across virtually all culinary traditions. Beyond sweetening, sugar plays essential functional roles: it caramelizes at high temperatures for color and complex flavor, promotes browning through the Maillard reaction, creates texture in cakes and cookies through creaming with fats, provides body and viscosity in sauces and syrups, and acts as a preservative in jams and confections. In savory cooking, small quantities balance acidity in vinaigrettes, tomato-based dishes, and glazes. Brown sugar adds molasses depth to barbecue sauces, baked beans, and spice rubs, while specialty sugars contribute textural elements and aesthetic appeal to finished dishes.