Sugar in Baking: Sweetness, Science, and So Much More

5. Liquid Sugars (Honey, Maple Syrup, Molasses, Agave Syrup, Invert Sugar)

Liquid sugars add moisture and unique flavours:

• Honey: A natural sweetener from bees, offering floral notes.
• Maple syrup: Derived from maple tree sap, giving a rich, earthy sweetness.
• Molasses: A byproduct of sugar refining with a strong, deep caramel taste.
• Agave syrup: A plant-based sweetener that’s sweeter than sugar with a mild flavour.
• Invert Sugar: A liquid sugar created by breaking down sucrose into glucose and fructose. It helps keep baked goods moist and prevents crystallization in syrups and candies.

6. Natural Sugars (Fructose, Lactose, Glucose, Sucrose, Maltose)

These sugars occur naturally in foods:

• Fructose: Found in fruits and honey, naturally sweet.
• Lactose: The sugar in dairy products is less sweet than table sugar.
• Glucose: A simple sugar found in plants, often used in baking syrups.
• Sucrose: The main component of granulated sugar, made from glucose and fructose.
• Maltose: A disaccharide made of two glucose molecules found in grains like barley. It is produced during the malting process, where starches in grains are broken down. Maltose is less sweet than sucrose and is commonly used in brewing beer, making malted milkshakes, and enhancing the flavour of bread and bagels.

The Science of Sugar Caramelization

Sugar isn’t just for sweetness; it’s also responsible for that golden-brown colour and rich flavour in baked goods. When sugar is heated, it undergoes a process called caramelization.

This chemical reaction breaks down sugar molecules, creating complex flavours and aromas. Think of the golden crust on a loaf of bread or the deep amber colour of caramel sauce—that’s sugar at work, enhancing flavour and adding depth to your bakes.

The sugar caramelizes at specific temperatures, and understanding these can elevate your baking:

• Caramel Sauce: 320°F (160°C) – Sugar melts and turns a light amber.
• Toffee: 300°F-310°F (149°C-154°C) – Creates a hard, brittle texture.
• Swiss Meringue Buttercream: Sugar syrup reaches 240°F (115°C) before being whipped with egg whites.

How Sugar is Made

Sugar production begins with sugarcane or sugar beet plants.

Here’s an overview of the process:

1. Harvesting: Sugarcane or sugar beets are harvested and transported to processing facilities.
2. Extraction: The juice is extracted from the plants by crushing or slicing them and then soaking them in water.
3. Purification: The extracted juice is purified by removing impurities using lime and carbon dioxide.
4. Evaporation: The purified juice is boiled to remove water, forming a thick syrup.
5. Crystallization: The syrup is further boiled until sugar crystals form.
6. Centrifugation: A centrifuge separates The crystals from the remaining liquid (molasses).
7. Drying and Packaging: The sugar crystals are dried and packaged for distribution.

This process produces granulated sugar, which can then be processed further into brown sugar, powdered sugar, or other types.

From Less Processed to Most Processed Sugars

For health-conscious bakers, understanding the level of processing can help you make better choices.

Here’s a list of sugars from least to most processed:

1. Muscovado Sugar – The least processed sugar with high molasses content, which is rich in minerals.
2. Demerara & Turbinado Sugar—These are Coarse, slightly refined raw sugars. They are minimally processed and retain some natural molasses, giving them a light caramel flavor.
3. Raw Honey & Maple Syrup – Naturally occurring liquid sweeteners with vitamins and minerals.
4. Molasses – A byproduct of sugar refining, containing iron and calcium.
5. Brown Sugar – More refined than raw sugars but retains molasses, which adds moisture and flavour.
6. Granulated White Sugar – Highly refined and versatile for most baking needs. The most processed, completely refined and stripped of molasses.
7. Powdered Sugar – The finest, most processed form of sugar.
8. Liquid Sweeteners (Liquid Sugar, Invert Sugar, Corn Syrup): Processed to varying degrees but retain distinct natural flavours.

Choosing less processed sugars can add unique flavours and nutrients to your baked goods while aligning with a more natural approach to baking.

White Sugar Crystal Sizes and Their Uses

Different sugar crystal sizes impact texture, dissolution, and usage in baking. In Australia, the following types are commonly used:

• Coarse Sugar – Large crystals that resist dissolving, often used for decorating baked goods like cookies and pastries.
• A1 Sugar (Granulated/Table Sugar) – The standard white sugar with medium-sized crystals used in most baking recipes, including cakes and cookies.
• Caster Sugar (Superfine Sugar) – Smaller crystals than granulated sugar, dissolves quickly, making it ideal for meringues, sponge cakes, and delicate baked goods.
• Icing Sugar Mixture – Finely ground sugar mixed with a small amount of cornstarch to prevent clumping, used in frostings, dusting, and icings.
• Pure Icing Sugar – Ultra-fine sugar without added cornstarch, used for royal icing and smooth fondant decorations.

Note: Coffee raw sugar, often found in cafes, is different from traditional raw sugars like turbinado or muscovado. It consists of refined sugar that has been coated in molasses, giving it a caramel-like flavor and golden appearance.

Troubleshooting Sugar in Baking

Sugar doesn’t just sweeten; it also affects the texture of your baked goods. Here are some common issues and how to fix them:

• Cookies Spreading Too Much:
  • This often happens when there’s too much sugar or butter in the dough. To fix it, chill the dough before baking or reduce the sugar slightly.
• Dry or Crumbly Cakes:
  • Sugar helps retain moisture. If your cake is too dry, ensure you’re using the correct amount of sugar and avoid overbaking.
• Crystalized Sauces:
  • When making caramel or syrups, sugar can crystallize. Prevent this by brushing down the sides of the pan with water or adding a bit of corn syrup to the mixture.

Recipe:

Chewy Chocolate Chip Cookies

Here’s a classic recipe that highlights sugar’s role in creating chewy, flavorful cookies:

Ingredients:

• 1 cup (200g) brown sugar
• 1/2 cup (100g) granulated sugar
• 3/4 cup (170g) unsalted butter, melted
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (270g) chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the brown sugar, granulated sugar, and melted butter until smooth.
3. Add the egg, egg yolk, and vanilla extract. Mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture. Stir in the chocolate chips.
6. Scoop the dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until the edges are golden but the centers look slightly underbaked.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Conclusion

Sugar is so much more than a sweetener; it’s a versatile ingredient that brings colour, flavour, and texture to your baked goods.

Understanding how sugar works will improve your baking, whether you’re making cookies, cakes, or caramel.

So grab your measuring cup and get baking—the sweet possibilities are endless!

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