to 1 ½ c sugar

Granulated sugar is a crystalline carbohydrate sweetener refined from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris), consisting primarily of sucrose (C₁₂H₂₂O₁₁). The refining process involves crushing the plant material, extracting the juice, clarifying and concentrating it through evaporation, then crystallizing and centrifuging to produce uniform white crystals. Granulated sugar is the most common refined sugar form available in commerce, with a neutral flavor and fine crystalline structure that dissolves readily in liquids.

Standard granulated sugar differs from other refined sugars primarily in crystal size and moisture content. The crystals are uniform and small enough to measure by volume accurately, making it the kitchen standard for most baking and cooking applications.

Granulated sugar is the foundational sweetener in global cuisine, used to sweeten beverages, desserts, baked goods, and savory dishes. It dissolves readily into liquids and creams easily with fats in baking, creating the structure and texture of cakes, cookies, and pastries. Beyond sweetness, sugar caramelizes under heat to develop complex flavors and rich colors, plays a functional role in preserving jams and jellies, and balances acidity in sauces and dressings. It appears in applications ranging from American layer cakes to French pâtisserie to Asian candies and beverages.

When using granulated sugar, precise measurement by weight is preferable to volume for baking consistency. Sugar absorbs moisture in humid environments and should be stored in airtight containers. In most recipes, granulated sugar can be substituted 1:1 with other liquid sweeteners by adjusting liquid content accordingly.