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“Not all sugar is created equal—and the many varieties come from different sources and undergo different production processes. The various types of sugar can be identified by their color, crystal size and the complexity of their flavor profile, which is determined by the amount of molasses that remains in the product after whatever degree of refinement has taken place on the manufacturing side. We researched the most prevalent types of sugar and got the full scoop on the taste, texture, production and best uses for them all.

…Also known as powdered sugar, confectioners’ sugar is one of the aforementioned types of white sugar. It is refined in the same way as granulated white sugar, but undergoes an additional step in which it is ground into an extremely fine powder. Soft and incredibly fine, confectioners’ sugar is intensely sweet and has the texture of baby powder; it also readily dissolves in liquid agents, which is why it’s a top choice in icing and frosting recipes and is also frequently used to dust baked goods (Mexican wedding cookies, brownies and doughnuts, to name a few) once they’ve come out of the oven. Per The Sugar Association, it can also be made at home by putting one cup of granulated sugar and one tablespoon of cornstarch in your blender and giving it a thorough spin.”

Read the full article here: https://www.purewow.com/food/types-of-sugar

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