Granulated Sugar

Granulated sugar (commonly referred to as white sugar or table sugar) is sucrose that has been refined and crystallized from sugarcane or sugar beet juice. It is 99.9% pure sucrose and is the primary sweetener used in home baking and commercial food production. In baking, sugar does far more than provide sweetness: it is a critical structural ingredient. When creamed with solid butter, the sharp sugar crystals cut tiny air pockets into the fat, which expand under oven heat to leaven cakes and cookies. Furthermore, sugar is hygroscopic, meaning it attracts and binds water molecules, which keeps baked goods moist, tenderizes the crumb by delaying gluten development, and extends shelf life by limiting mold growth.

At high temperatures, granulated sugar undergoes caramelization and the Maillard reaction (bonding with proteins), producing the golden-brown crust and rich aromas characteristic of baked breads, cookies, and pastries. Because of its constant crystal size, granulated sugar is easy to measure, but weighing in grams remains the most accurate method to prevent moisture imbalances in delicate recipes.