Sugar, sugar

Learn all about the different types of sugar and their use.

1 Muscovado sugar – muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavour and colour from its source, sugar cane juice. It is commonly used to make dark rum.

muscovado sugar

2 Castor sugar – very fine, white sugar granules, best for baking as it dissolves quickly when creamed.

castor sugar

3 Coloured sugar crystals – refined white sugar in large crystals and coloured with food colouring.

coloured sugar crystals

4 Yellow sugar – refined white sugar tinted with yellow to enhance the colour of the finished cooked product.

yellow sugar

5 White sugar – fully refined sugar, for everyday use in the kitchen.


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white sugar

6 Light brown sugar – refined white sugar with a touch of molasses added.

light brown sugar

7 Treacle sugar – when treacle syrup is added to refined white sugar to form a rich, dark, tacky end product.

treacle sugar

8 Icing sugar – refined, powdered white sugar used mainly for decoration – either dusted over sweet dishes or used for the icing of cakes and cupcakes.

icing sugar

Berry Meringues

Makes: 50
Time: 2 hours 15 minutes
Level 2

  • 4 egg whites, at room temperature
  • 110g castor sugar
  • 110g icing sugar
  • 10ml corn-flour
  • 5ml white vinegar
  • 75ml blueberry sauce
  1. 1 Preheat the oven to 100°C. Line 2 baking trays with non-stick baking paper.
  2. Place the egg whites in the bowl of an electric mixer and whisk the egg whites until soft peaks form.
  3. Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture.
  4. Sift in the icing sugar and corn-flour, fold in before adding the vinegar, then whisk until just combined.
  5. In a piping bag, place a scoop of meringue, a teaspoon of blueberry sauce, a scoop of meringue and a teaspoon of blueberry sauce. Pipe small meringues.
  6. Bake in the oven, for 2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on the base.

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