Confectioners would commonly use pearl sugar to decorate pastries, cookies, buns etc. Golden caster sugar is a fine sugar that is made from unrefined sugar cane. It has a pale golden brown sugar and has a slight buttery flavour.
It is a good substitute for regular caster sugar. Demerara sugar has a fairly large grain and is a pale amber colour.
It has a pleasant toffee flavour and can be used in place of brown sugar. It can be used as a crunchy topping for bakes, cupcakes and crumbles. Muscavado is a unrefined cane sugar that has a very moist texture and a strong molasses flavour.
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The granulated is for the sugar bowl; use it for tea or for sprinkling over cereals. The caster is suitable for a sugar shaker when you need an extra bit of sweetness on fruit. If you like sweet coffee, then this is the best. Light brown soft sugar: This is a moist, fine-grained sugar suitable for all home baking that requires a fudgy flavour but a light colour. Perfect for Dundee cake and light, rich fruit cakes. Dark brown soft sugar: I use tons of this one, loving its moist, fine-grained texture and fudgy, dark-brown flavour.
This sugar says gingerbread, ginger biscuits and flapjacks, and is a particular favourite of mine in pickles and chutneys. Light muscovado sugar: This is the one to choose if you want to make your own toffee. It is fine-grained, moist and with shades of toffee flavour already present. I now use it for sticky toffee sauce and for caramel ice cream. Dark molasses sugar: Open the packet and take a long, deep inhalation and you are instantly in Mauritius. Subscriber club Reader offers More Good Food.
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