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The sole difference between sugar products on the market is their crystal size or molasses component. Molasses give color as well as taste. The more molasses there is in brown sugar, the darker it is.
Sugar is made up entirely of sucrose. There are no additives of any type in it.
In many meals, adding sugar has functions other than sweetness. Sugar gives baked products shape and brown color. Sugar is required by yeast to control the fermentation method that enables bread to grow. Sugar adds mouth-watering bulk to ice cream and baked products, preserves jams and fruits, and gives drinks a pleasant body. Sugar improves taste and balances the natural acidity of the tomato and vegetable-based products in non-sweet meals such as salad dressings, sauces, and condiments.
Typically, these items cannot be changed. Confectioners sugar is composed of significantly smaller particles than granulated sugar and comprises a trace of maize starch to avoid caking.
Regardless of where the sugar comes from, the body breaks it down in the same way.
When sugar is exposed to moisture, such as humid conditions, it hardens. The surface then dries. Using a meat tenderizer or a heavy mixing spoon, break the hardened sugar into pieces. Blend the pieces in a food processor or blender until smooth. It’s best to keep sugar in a tightly sealed container.