How many different types of sugar do you have in your store cupboard. It appears I have seven.
Caster sugar is the one I use the most in baking. I have one jar filled with Caster Sugar and Vanilla Bean Pods to infuse with the sugar to give a more intense Vanilla Flavouring to cake sponges.
The Dark and Light Muscovado sugars I use in Brownies, chocolate cakes and fruit cakes. In fact anything that needs a fuller flavour.
Icing sugar can be used to create a sweet pasty that is delicate and short. Also used in Buttercream.
I don’t often use Demerara or Granulated sugars because they take far too long to melt or mix together when beating with butter or eggs. Castar Sugar is much finer and gives better results.
I recently tested a recipe for Biscotti biscuits where Cardamom sugar was required. Not being able to buy some I used caster sugar and crushed Cardamom seeds instead. With the remaining seeds I’ll have a go at creating Cardamom sugar for future Biscotti Baking.
I’m sure there are other types of sugars out there. If you come across them let me know. If you make your own infused sugars, I’d like to know what flavours they are.