Sugar Types I Ep. 15 I Community Kitchen Teachables

Today Anna talks about different types of sugar! In her cooking classes there were multiple questions of what’s the difference between all of the sugars and when to know to use them! Here she is breaking down the most popular options:

White Granulated Sugar - most versatile. Derived from either sugar beets or sugar cane, gets dried out, the molasses is removed to make it into white granulated sugar.

Brown Sugar - popular for baking, there is light or dark brown sugar. The main difference is the amount of molasses in each. If you’re making ginger cookies/cake, the darker brown sugar is a great choice! For a lighter taste, go for the light brown sugar option.

Raw Sugar - great for coffee and tea, there is an argument that it’s healthier for you because it’s less processed, but only marginally.

Splenda - artificial sweetener, it’s orginally white granulated sugar, that undergoes a chemical process to make it a 0 calorie sweetener. It’s 600x sweeter than white granulated, so you only need to use a small fraction of what you would with regular sugar.

Stevia or Monk Sugar - Stevia is a sugar derived from a plant, not as sweet as Splenda, but it’s sweeter than white granulated so less is needed.

Happy Cooking!