What Kind of Sugar Do the Amish Use? A Deep Dive Into Traditional Sweeteners

November 28, 2025 •

4 min read

According to a study published by the National Institutes of Health, the Amish consume significantly more homemade cakes, cookies, and pies than their non-Amish neighbors, suggesting a substantial reliance on sweeteners. But given their traditional lifestyle, what kind of sugar do the Amish use for their famous baked goods and preserved foods?

Quick Summary

The Amish utilize a variety of sweeteners, including granulated white sugar, brown sugar, and powdered sugar, often sourced from bulk food stores or used in traditional recipes like cookies and shoofly pie. They also incorporate natural sweeteners such as homemade sorghum molasses, maple syrup, and honey, reflecting a reliance on self-sufficiency and regional availability. Their choice of sugar depends on the recipe and its intended use, from basic baking to intricate canning.

Key Points

Varied Sources: The Amish use both commercially bought granulated white, brown, and powdered sugar, as well as homemade, natural sweeteners.
Reliance on Natural Sweeteners: Homemade options like sorghum molasses, maple syrup, and honey are central to Amish cooking, reflecting their agrarian lifestyle.
Sorghum Molasses: Some Amish communities cultivate sorghum for homemade molasses, a traditional and resilient crop used in many recipes.
Canning and Preservation: Sugar is a vital ingredient in traditional Amish canning for jams, jellies, and pickled items like red beet eggs.
Traditional Baking: Granulated and powdered sugars are key for Amish baked goods, such as their famous sugar cookies and shoofly pies.
Bulk Shopping: Modern Amish may purchase commercial sugar in bulk to be cost-effective for large families and extensive baking.
Resourceful Living: The choice of sweetener often depends on what is available and practical, balancing store-bought efficiency with homemade tradition.

A Blend of Tradition and Practicality

The question of what kind of sugar the Amish use reveals a fascinating blend of historical tradition and modern-day practicality. While their image often suggests reliance solely on homespun ingredients, the reality is more nuanced. Amish cooks use both commercially produced granulated sugars and natural, locally harvested syrups, depending on the recipe and resources. This approach allows them to prepare their signature, hearty meals and indulgent baked goods while adhering to their cultural values.

The Role of Granulated Sugar

Commercially processed white, brown, and powdered sugars are a common sight in many Amish kitchens. These are often purchased from bulk food stores, allowing families to stock up on staples in large quantities. Granulated sugar is a fundamental ingredient for many of their classic recipes, from cakes and cookies to homemade jams and jellies. For instance, recipes for famous Amish sugar cookies specifically call for a mix of granulated and powdered sugars to achieve their soft, melt-in-your-mouth texture. Brown sugar, with its added molasses, is also used, and Amish bakers have long-held tricks for keeping it soft using a slice of bread or apple.

The Importance of Natural and Homemade Sweeteners

Beyond store-bought options, natural and homemade sweeteners play a significant role, reflecting the Amish commitment to self-sufficiency and reliance on the land.

Sorghum Molasses: Cultivating cane sorghum is a tradition in many Amish communities, with the resulting syrup serving as a reliable and resilient sugar crop. This earthy, robust sweetener is used in baked goods, marinades, and as a topping for pancakes and biscuits.
Maple Syrup: In regions with maple trees, homemade maple syrup is a valued natural sweetener. This can be used in baking or as a topping for desserts and breakfast foods.
Honey: Many Amish families keep beehives, providing them with a steady supply of honey, a versatile, natural sweetener for a variety of uses.

Sweeteners in Amish Food Preservation

Food preservation, particularly canning, is a core part of the Amish lifestyle, ensuring families have food throughout the lean winter months without electricity. Sugar plays a critical role in this process, especially for fruits, jams, and jellies.

Amish Canning and Sugars:

Jams and Jellies: The Amish commonly use granulated sugar when canning jams and jellies, as it is a key ingredient for preserving color, texture, and flavor.
Pickles: In recipes for pickled items like red beet eggs, sugar is used alongside vinegar and spices to create the signature sweet and tangy brine.
Fruit: When canning fruits, the sugar-water syrup helps preserve the integrity of the fruit and is essential for shelf stability.

The Role of Sweeteners in Amish Baking

Amish baking is renowned for its heartiness and delicious flavor, with sugar being a central component. From the famous shoofly pie to everyday bread, sweeteners are essential. A key example is the use of both granulated and powdered sugar in Amish sugar cookies, a technique that creates a superior texture. The specific type of sweetener often depends on the flavor profile desired. For instance, molasses is crucial for the rich, deep flavor of shoofly pie.

Comparing Amish and Commercial Sweeteners


Feature	Amish Sweetener Practices	Commercial Sweetener Practices
Source	Blend of store-bought (bulk) and homemade (syrups)	Primarily large-scale, refined production from sugar beet or sugar cane
Types	Granulated sugar, brown sugar, powdered sugar, molasses, sorghum, maple syrup, honey	Wide range including granulated, confectioner's, demerara, corn syrup, and various artificial sweeteners
Processing	Some is commercially refined, while homemade options are minimally processed	Highly refined and standardized for consistent results
Purpose	Used in everyday cooking, baking, and traditional food preservation	Used widely in processed foods, beverages, and for home baking; includes use in many modern recipes
Cultural Context	Reflects traditional cooking methods, self-sufficiency, and community ties	Driven by consumer convenience and industrial food production methods

Conclusion

The type of sugar the Amish use is not a single answer but a combination of methods shaped by tradition, community, and practicality. They embrace a mix of commercially available granulated sugars for convenience and cost-effectiveness, alongside homemade natural sweeteners like sorghum and maple syrup that reflect their agrarian lifestyle and focus on self-sufficiency. This dual approach helps them create the hearty, sweet, and preserved foods that are a cornerstone of their culinary heritage. The use of both refined and unrefined sweeteners highlights a culture that integrates the useful aspects of the outside world while steadfastly preserving its deep-rooted traditions. It's a testament to a resourceful and balanced approach to cooking and living that prioritizes homemade quality over convenience. You can learn more about this and other aspects of their culture at DiscoverLancaster.com, which provides further insight into the Amish community.

Frequently Asked Questions

While the Amish do not produce refined granulated sugar, many communities make their own natural sweeteners like maple syrup and sorghum molasses from locally harvested plants.

The Amish can purchase sugar from bulk food stores and local markets. This is a common practice for staples they do not produce themselves, like commercial granulated sugar.

Amish baked goods often use a combination of granulated white sugar, powdered sugar, and brown sugar. Many traditional recipes, like shoofly pie, also rely on molasses for their characteristic flavor.

Yes, sorghum molasses is a traditional sweetener in many Amish and Anabaptist communities. It is used in baking, marinades, and as a topping for foods like biscuits.

The use of different sugars depends on the recipe and its function. Traditional and seasonal sweeteners like maple syrup are used when available, while commercial sugar is reliable for consistent results in baking and preserving.

Amish bakers have a classic trick for softening hardened brown sugar: they place a piece of bread or a slice of apple in the airtight container with the sugar. The moisture from the item is absorbed, softening the sugar.

Some Amish recipes, particularly from Pennsylvania Dutch cookbooks, may incorporate corn syrup alongside other sweeteners like molasses and brown sugar, especially for baked goods like shoofly pie.