Tag: Cooking sugar

Approximately two billion tonnes of sugar are produced worldwide from sugarcane and sugar beets, with a significant portion processed into granulated sugar. This highly refined, crystalline product is the most common sweetener found in kitchens and is often called white, table, or refined sugar.

According to the Sugar Association, brown and white sugar are nutritionally similar, both providing around 15 calories per teaspoon. The real difference lies not in health benefits but in a key component: molasses. This guide explores which color sugar is best for different culinary purposes, detailing how molasses content affects flavor, moisture, and overall results in your recipes.