Source category

Processing level

Texture / form

Sugar variety	How it is produced	Flavor & texture profile	Sweetness & nutrition	Best uses	Notes & handling tips
Granulated White Sugar Cane sugar Refined Granulated Also known asTable sugar, Refined sugar	Cane juice refined to pure sucrose with nearly all molasses removed.	Neutral sweetness with medium crystals that dissolve evenly and caramelize predictably.	Relative sweetness 1.0, glycemic index ~65.	Everyday sweetening, creaming with butter, whipping meringues, caramel sauces.	Store airtight to avoid moisture clumping; standard reference for recipe conversions.
Caster (Superfine) Sugar Cane sugar Refined Granulated Also known asSuperfine sugar, Bar sugar	Refined cane sugar milled to very fine crystals for quick dissolution.	Silky crystals disperse without grittiness; excellent for cold liquids and foams.	Same sweetness as granulated sugar; dissolves around 2× faster.	Cocktails, whipped cream, chiffon cakes, macarons, Italian meringue.	Prevents graininess in custards; measure by weight for consistent results.
Powdered (Icing) Sugar Cane sugar Refined Powdered Also known asConfectioners' sugar, Icing sugar	Finely ground refined sugar mixed with 2–3% starch to prevent caking.	Snowy powder that melts instantly and creates ultra-smooth frostings and glazes.	Relative sweetness 1.0; starch slightly softens perceived sweetness.	Buttercream, royal icing, dusting pastries, no-cook fillings.	Choose starch-free versions for sauces; sift before use to remove clumps.
Light Brown Sugar Cane sugar Minimally refined Granulated Also known asSoft brown sugar, Golden brown sugar	Refined sugar lightly reblended with a thin film of cane molasses.	Moist, fine crystals with gentle caramel and toffee notes.	Relative sweetness ~0.95; molasses adds trace minerals and mild acidity.	Cookies, quick breads, barbecue sauces, oatmeal toppings.	Pack firmly when measuring by volume; replace part of white sugar to deepen color.
Dark Brown Sugar Cane sugar Minimally refined Granulated Also known asDark soft sugar, Treacle sugar	Refined sucrose with a higher proportion (8–10%) of cane molasses retained.	Deep caramel, molasses and smoky notes with moist, clumping crystals.	Relative sweetness ~0.9; adds bitterness that balances spices and cocoa.	Gingerbread, molasses cookies, rum cakes, baked beans, braised meats.	Break apart lumps by rubbing through a sieve or microwaving briefly with damp towel.
Turbinado Sugar Cane sugar Minimally refined Coarse crystal Also known asRaw cane sugar, Sugar in the raw	Partially refined large crystals spun in turbines to remove surface molasses.	Crunchy, amber crystals with light caramel aroma and subtle molasses finish.	Relative sweetness ~0.94; retains trace potassium and calcium.	Topping for muffins and pies, sprinkling on oatmeal, muddling in cocktails.	Crystals resist melting—mix with hot liquid if using in batters.
Demerara Sugar Cane sugar Minimally refined Coarse crystal Also known asCoffee sugar	Minimal refining preserves natural molasses film around large golden crystals.	Crunchy crystals with toasted caramel, toffee and slight bitterness.	Relative sweetness ~0.92; molasses layer darkens beverages quickly.	Espresso drinks, hot cereals, brûléed fruits, crumble toppings.	Sprinkle right before serving to keep crunch; partially dissolves in high moisture batters.
Muscovado Sugar Cane sugar Unrefined / traditional Granulated Also known asBarbados sugar, Unrefined cane sugar	Sun-dried, minimally processed cane syrup retaining full molasses and minerals.	Dense, sticky crystals with pronounced molasses, licorice, and smoky aromas.	Relative sweetness ~0.88; higher moisture lowers perceived sweetness.	Sticky toffee pudding, barbecue rubs, dark rum cocktails, salted caramel.	Very hygroscopic—seal tightly or add a slice of bread to keep soft.
Panela / Piloncillo Cane sugar Unrefined / traditional Block / cake Also known asRapadura, Piloncillo	Boiled cane juice poured into molds and solidified without centrifuging.	Firm cones or blocks that grate into moist crumbs with earthy caramel and fruity notes.	Relative sweetness ~0.86; high mineral content and acidity tame overall sweetness.	Agua panela, atole, Mexican sweets, braised pork, Colombian coffee drinks.	Soften by steaming or microwave with damp cloth before shaving; grate as needed.
Rock Sugar (Crystal Sugar) Cane sugar Refined Rock crystal Also known asCrystal sugar, Rock candy	Supersaturated cane syrup slowly cooled to grow large translucent crystals.	Hard, glassy crystals that dissolve cleanly and impart mellow sweetness.	Relative sweetness 0.98; slow-dissolving format moderates sweetness delivery.	Chinese herbal teas, braised dishes, candied fruits, bubble tea syrups.	Crack pieces with a meat mallet inside a towel; dissolve in water before adding to cold drinks.
Invert Sugar Syrup Cane sugar Refined Liquid syrup Also known asTrimoline, Invert syrup	Sucrose hydrolyzed into glucose and fructose using acid or enzyme catalysts.	Viscous syrup with enhanced moisture retention, smooth mouthfeel, and resists crystallization.	Relative sweetness ~1.2 due to fructose; hygroscopic nature keeps baked goods soft.	Ganache, ice cream, pâte de fruit, chewy cookies, glossy glazes.	Use 5–30% of total sugar to control crystallization; store cool to prevent fermentation.
Cane Syrup Cane sugar Minimally refined Thick syrup Also known asEvaporated cane juice, Pure cane syrup	Clarified cane juice simmered until thickened without separating molasses.	Velvety syrup with toasted sugar cane aroma, butter toffee notes, and light acidity.	Relative sweetness ~0.9; naturally retains minerals like potassium and magnesium.	Southern-style biscuits, pecan pie, glazing ham, sweetening cold brew coffee.	Warm jar in a bain-marie to loosen crystals; use 1:1 in recipes calling for cane syrup.
Golden Syrup Cane sugar Refined Thick syrup Also known asLight treacle, Refiner's syrup	By-product syrup from refining cane sugar, further filtered and caramelized for stability.	Silky, pourable syrup with buttery caramel, citrus peel brightness, and gentle bitterness.	Relative sweetness ~0.85; invert sugars inhibit crystallization in confections.	Treacle tart, steamed puddings, gingerbread, flapjacks, chewy caramels.	Use 25% less liquid sugar when substituting for honey; store sealed to avoid crystallization.
Light Molasses Cane sugar Unrefined / traditional Thick syrup Also known asFirst molasses, Mild treacle	Syrup drained after the first crystallization of cane juice, retaining much sucrose.	Bright, gentle molasses with warm caramel, vanilla, and mild mineral finish.	Relative sweetness ~0.7; higher sucrose makes it pourable and less bitter.	Gingerbread, barbecue sauces, baked beans, shoofly pie, oat cookies.	Measure by weight; viscosity shifts with temperature more than refined syrups.
Dark Molasses Cane sugar Unrefined / traditional Thick syrup Also known asSecond molasses, Full flavor molasses	Syrup left from the second boiling of cane juice after additional sucrose removal.	Robust syrup with bittersweet caramel, licorice, smoke, and mineral depth.	Relative sweetness ~0.6; dense minerals increase perceived bitterness.	Boston brown bread, pumpernickel, spice cakes, barbecue mop sauces.	Blend half-and-half with light molasses if a recipe specifies unsulfured molasses.
Blackstrap Molasses Cane sugar Unrefined / traditional Thick syrup Also known asFinal molasses, Black treacle	Third boiling of cane syrup after maximum sucrose extraction, leaving mineral-rich syrup.	Thick, bittersweet syrup with assertive roasted notes, iron-like salinity, and smoky finish.	Relative sweetness ~0.45; exceptionally high in iron, calcium, and magnesium.	Boston baked beans, black bread, stout brewing, marinades, mineral tonics.	Balance intensity with other sweeteners; dilute before measuring for accuracy.
Cane Jaggery Cane sugar Unrefined / traditional Block / cake Also known asGur, Jaggery block	Clarified cane juice boiled in open pans and beaten into molds without centrifuging.	Crumbly to fudgy blocks with caramel, toffee, dried fruit, and grassy notes.	Relative sweetness ~0.85; rich in minerals and phenolic antioxidants.	Indian sweets (chikki, payasam), masala chai, savory curries, fermented beverages.	Grate or dissolve before mixing; moisture varies by producer—adjust liquids gradually.
Refined Beet Sugar Beet sugar Refined Granulated Also known asWhite beet sugar	Juice extracted from sugar beets, limed and carbonated before crystallization.	Neutral aroma but slightly earthier than cane; fine crystals dissolve readily.	Relative sweetness 1.0; trace betaine can lend mild mineral finish.	Interchangeable with cane sugar in baking, confectionery, and beverage syrups.	Perform blind taste tests if switching brands—trace aroma can show in light syrups.
Beet Molasses Beet sugar Unrefined / traditional Liquid syrup Also known asVinasse	Residual syrup left after multiple crystallization stages in beet processing.	Thick, bittersweet syrup with earthy aroma, mineral bite, and slight salinity.	Relative sweetness ~0.6; rich in betaine, minerals, and residual proteins.	Animal feed, fermentation substrate, dark breads, bittersweet sauces.	Use sparingly in culinary applications—dilute with hot water before mixing.
Sugar Beet Syrup Beet sugar Minimally refined Thick syrup Also known asZuckerrübensirup, Grafschafter syrup	Clarified beet juice evaporated under vacuum until it thickens into a spreadable syrup.	Dark amber, malty sweetness with notes of burnt sugar, coffee, and mild acidity.	Relative sweetness ~0.7; viscous body lends shine and moisture to baked goods.	German pumpernickel, lebkuchen, sandwich spreads, glaze for roast vegetables.	Keep refrigerated after opening to prevent fermentation; stir before use as solids settle.
Pearl Sugar (Beet) Beet sugar Refined Rock crystal Also known asNib sugar, Belgian pearl sugar	Refined beet sugar compressed and recrystallized into dense, irregular nuggets.	Opaque, crunchy nuggets that hold shape under heat and add crisp sweetness.	Relative sweetness 1.0; slow melt prevents bleeding into dough or toppings.	Belgian waffles, Swedish kanelbullar, chouquettes, finishing laminated doughs.	Fold in at the end of mixing to avoid breakup; store airtight to keep pieces dry.
Isomalt Beet sugar Refined Granulated Also known asHydrogenated isomaltulose, Beet sugar alcohol	Isomaltulose from beet sugar enzymatically isomerized then hydrogenated to form stable crystals.	Clean sweetness about half strength with cooling sensation and high glass stability.	Relative sweetness ~0.5; non-hygroscopic and low glycemic impact.	Pulled sugar showpieces, molded candies, sugar-free chewing gum, shelf-stable ganache.	Heat gently (160–170 °C) to avoid browning; excessive intake may cause laxative effect.
Gula Melaka (Palm Sugar Cake) Palm sugar Unrefined / traditional Block / cake Also known asPalm sugar block, Gula merah	Collected sap from coconut or nipa palm inflorescences boiled until thick and poured into molds.	Dense cakes shave into moist crumbs with smoky caramel, tamarind, and subtle floral notes.	Relative sweetness ~0.85; minerals and organic acids give balanced sweetness.	Southeast Asian desserts, onde-onde, kaya jam, gula melaka syrup for cendol.	Steam briefly to soften before chopping; dissolve over gentle heat to avoid scorching.
Gula Aren (Arenga Palm Sugar) Palm sugar Unrefined / traditional Granulated Also known asArenga palm sugar, Indonesian palm sugar	Sap from Arenga pinnata palm flowers reduced in woks, then granulated by constant stirring.	Moist, sandy crystals with smoky caramel, palm blossom, and slight bitter cocoa.	Relative sweetness ~0.8; retains potassium, zinc, and inulin-type fibers.	Indonesian kue basah, marinades, kopi tubruk sweetener, spice rubs.	Break up clumps with a mortar; store airtight with desiccant to prevent caking.
Palm Jaggery Cone Palm sugar Unrefined / traditional Block / cake Also known asKarupatti, Panai vellam	Toddy from palmyra or date palm flowers simmered until thick, then poured into conical molds.	Firm yet friable cones with deep caramel, raisin, smoke, and slight salty finish.	Relative sweetness ~0.8; higher calcium and iron give perceptible minerality.	South Indian sweets (adhirasam, halwa), millet porridges, palm wine vinegar pickles.	Shave only what you need; refrigerate well-wrapped to slow blooming of surface sugar.
Kithul Treacle Palm sugar Minimally refined Thick syrup Also known asKitul pani, Fishtail palm syrup	Toddy tapped from Caryota urens (fishtail palm) reduced over low fires in Sri Lanka.	Pourable syrup with notes of caramelized honey, toasted coconut, and tea-like tannin.	Relative sweetness ~0.9; naturally high in antioxidants and amino acids.	Sri Lankan curd with treacle, drizzling on hoppers, sweetening yogurt and cocktails.	Sensitive to heat—store refrigerated once opened and avoid prolonged boiling.
Coconut Sugar Granules Coconut sugar Unrefined / traditional Granulated Also known asCoconut blossom sugar, Gula semut	Toddy from coconut flower buds reduced until crystallization, then hand-stirred into fine grains.	Soft sandy crystals with toasted caramel, maple, and subtle nuttiness.	Relative sweetness ~0.9; glycemic index reported between 35–54.	Granola, smoothie bowls, dairy-free caramel, cold brew coffee, Asian braises.	Hygroscopic—seal tightly; pulse in blender if hard clumps form.
Coconut Nectar Syrup Coconut sugar Unrefined / traditional Liquid syrup Also known asCoconut sap syrup	Fresh sap gently heated under vacuum to preserve nutrients and bottled as viscous syrup.	Smooth syrup with honey-like body, caramelized banana notes, and mild salinity.	Relative sweetness ~0.95; GI reported ~35–45, higher moisture softens sweetness.	Pancake syrup alternative, vegan caramel, salad dressings, kombucha priming sugar.	Store refrigerated after opening; crystallizes slowly—warm gently in water bath to liquefy.
Coconut Jaggery Coconut sugar Unrefined / traditional Block / cake Also known asCoconut palm jaggery, Pani vellam	Fresh coconut sap simmered in wide pans, beaten and poured into molds to set as dense cakes.	Fudgy blocks with roasted coconut, caramelized pineapple, and gentle smokiness.	Relative sweetness ~0.85; mineral-rich with notable potassium and amino acids.	Sri Lankan kalu dodol, Filipino kakanin, sweetening curries, fermented rice cakes.	Wrap tightly; grate or shave for easier dissolution before adding to liquids.
Coconut Treacle Coconut sugar Minimally refined Thick syrup Also known asPol kot pani, Coconut honey	Late-season coconut sap slowly reduced over wood fire until thick, then lightly smoked.	Thick pourable syrup with toffee, toasted coconut, coffee, and savory umami notes.	Relative sweetness ~0.9; modest acidity balances sweetness and prevents cloying.	Drizzle over yogurt or ice cream, glazing roast meats, Sri Lankan pol pani pancakes.	Store in glass to avoid flavor transfer; if crystallized, warm with a splash of water and stir.
Granulated Maple Sugar Maple sugar Minimally refined Granulated Also known asPure maple sugar	Maple syrup boiled past 112 °C and stirred until crystalline, with no additives.	Dry, fine crystals with concentrated maple aroma, toasted caramel, and woody finish.	Relative sweetness ~0.92; lower water activity makes it shelf stable.	Dusting pancakes, maple cream, baking rubs, popcorn seasoning, sugar rim.	Highly hygroscopic—store airtight; if clumping, pulse briefly in food processor.
Maple Taffy (Tire d'érable) Maple sugar Minimally refined Semi-solid / taffy Also known asSnow taffy	Maple syrup boiled to soft-ball stage (~115 °C) and poured onto snow or ice to set chewy.	Elastic, chewy ribbon with intense maple caramel and buttery finish.	Relative sweetness ~1.0; concentrated sugars create glassy pull.	Traditional winter treats, plated dessert garnish, folded into ice cream.	Serve immediately or keep chilled between parchment; humidity quickly makes it sticky.
Maple Syrup Grade A Golden Maple sugar Minimally refined Liquid syrup Also known asDelicate taste maple syrup	Early season sap filtered and boiled to 66 °Brix, yielding pale syrup with delicate aromatics.	Light body with vanilla, fresh hay, and white floral notes; finishes clean.	Relative sweetness 1.0; low mineral load keeps flavor delicate.	Finishing yogurt or fruit, vinaigrettes, light cocktails, glazing fresh cheese.	Refrigerate after opening; use within 12 months for peak aromatics.
Maple Syrup Grade A Dark Maple sugar Minimally refined Liquid syrup Also known asRobust taste maple syrup	Late-season sap boiled longer, concentrating Maillard compounds and minerals into dark syrup.	Viscous syrup with roasted coffee, molasses, cocoa, and slight smoky finish.	Relative sweetness 0.95; higher mineral content emphasizes bitterness if overused.	BBQ sauces, baked beans, stout brewing, dark chocolate desserts, glaze for bacon.	When substituting for light syrup, start with 75% volume and adjust to taste.
Maple Cream (Maple Butter) Maple sugar Minimally refined Spread / butter Also known asMaple butter	Pure maple syrup heated to ~112 °C, cooled to 21 °C, then slowly stirred until it forms fine crystals.	Silky spread with concentrated maple, buttercream mouthfeel, and gentle melt.	Relative sweetness ~1.2; microcrystals dissolve slowly prolonging flavor.	Spread on toast, filling macarons, frosting cupcakes, swirl into oatmeal.	Keep refrigerated to prevent separation; stir gently if crystals form on top.
Date Sugar Fruit sugars Minimally refined Powdered Also known asGround date sweetener	Whole dried dates pitted, dehydrated further, and milled into fine powder.	Fine powder with rich caramel, toffee, and subtle fruity acidity plus fiber.	Relative sweetness ~0.8; contains fiber so it does not dissolve fully.	Rubbed into streusel, energy bars, oatmeal, baking where texture can remain.	Sift before use; replace only part of sugar since it darkens and adds bulk fiber.
Raisin (Grape) Syrup Fruit sugars Minimally refined Liquid syrup Also known asGrape molasses	Juice from dried grapes reconstituted, simmered, and reduced to syrupy consistency.	Thick, tangy syrup with raisin, prune, and caramel notes plus subtle tannins.	Relative sweetness ~0.95; contains natural acids that brighten fruit desserts.	Drizzling over yogurt, glazing roasted vegetables, cocktail sweetener, Persian sweets.	Refrigerate after opening; dilute 1:1 with warm water for drink mixes.
Fig Syrup Fruit sugars Minimally refined Liquid syrup Also known asDibs al-tin, Fig molasses	Sun-dried figs soaked, simmered, and pressed; the extracted juice is reduced to a thick syrup.	Jammy sweetness with dried fig, honey, and roasted nut notes plus gentle acidity.	Relative sweetness ~0.9; higher fructose keeps it pourable at room temperature.	Breakfast spreads, glazing roast duck, Mediterranean pastries, sweetening herbal teas.	Naturally high in seeds—strain if a smooth texture is preferred; refrigerate after opening.
Carob Molasses Fruit sugars Minimally refined Liquid syrup Also known asDibs al-kharoub, Carob syrup	Pods of Ceratonia siliqua soaked, simmered, and pressed; juice reduced until glossy.	Dense syrup with cocoa-like bitterness, dried fruit sweetness, and herbal finish.	Relative sweetness ~0.6; high in calcium and iron with moderate acidity.	Mix with tahini for Middle Eastern desserts, sweeten breads, sauces for grilled meats.	Stir before each use—sediment can settle; dilute with warm water for beverages.
Boiled Apple Cider Syrup Fruit sugars Minimally refined Liquid syrup Also known asBoiled cider	Unfiltered apple cider reduced 7–8× over gentle heat until syrup reaches 68 °Brix.	Syrupy body with baked apple, caramel, and cider spice notes plus bright malic acidity.	Relative sweetness ~0.75; acidity keeps flavor balanced even in rich dishes.	Glazing pork or poultry, doughnut glaze, vinaigrettes, apple pies, cocktails.	Store refrigerated; sugar may crystallize—warm and stir to re-dissolve.
Pomegranate Molasses Fruit sugars Minimally refined Liquid syrup Also known asDibs rumman, Pomegranate syrup	Fresh pomegranate juice strained, lightly sweetened if needed, and reduced to a tart, thick syrup.	Tangy-sweet with berry, wine, and floral notes; sticky viscosity clings to foods.	Relative sweetness ~0.65; high acidity keeps perception bright.	Middle Eastern salads, braised meats, cocktail shrubs, dessert drizzles, glazes.	Check labels for added sugar or coloring; homemade versions keep 6–8 months refrigerated.
Maltose Block Malt sugars Minimally refined Block / cake Also known asMalt sugar	Sprouted barley mash saccharified and cooked to thick syrup, then cooled into chewy blocks.	Soft, stretchy texture with toasted cereal, honey, and light caramel flavors.	Relative sweetness ~0.6; primarily maltose so sweetness is gentle and lingering.	Traditional Asian candies, mooncake fillings, lacquered meats, brewing priming sugar.	Microwave briefly to soften before pulling; sticky—oil hands or tools.
Barley Malt Syrup Malt sugars Minimally refined Liquid syrup Also known asMalt extract	Kilned barley malt mashed with water, filtered, and evaporated into viscous syrup rich in maltose.	Thick syrup with roasted grain, molasses, and cocoa notes; adds shine and color.	Relative sweetness ~0.6; complex sugars extend fermentation and browning.	Bagels and pretzels, whole-grain breads, brewing wort correction, lacquered ribs.	Very viscous—warm jar in hot water before pouring; reduce other sugars when substituting.
Dry Malt Extract Malt sugars Refined Powdered Also known asDME, Spray-dried malt extract	Wort from mashed barley malt concentrated then spray-dried into soluble powder.	Fine powder with sweet cereal aroma that dissolves quickly and boosts body.	Relative sweetness ~0.75; mostly maltose and maltotriose.	Boost gravity in brewing, enrich breads, granola bars, malted milk powders.	Store airtight away from humidity; clumping indicates moisture absorption but remains usable.
Diastatic Malt Powder Malt sugars Refined Powdered Also known asEnzyme-active malt	Sprouted barley dried under 60 °C to preserve enzymes and milled with husk removed.	Fine flour with mild sweetness but strong amylase activity that converts starch to sugars.	Relative sweetness ~0.4; potency measured in diastatic power (°Lintner).	Improve yeast dough rise, enhance crust color, boost cracker snap, revive sluggish starters.	Use sparingly (0.5–2% flour weight); excess can make dough gummy and overly brown.
Maltodextrin Malt sugars Refined Powdered Also known asComplex carbohydrate powder	Starch hydrolyzed by enzymes to short glucose chains then spray-dried into neutral powder.	Neutral flavor, slightly sweet with high bulk; excellent at binding fats and moisture.	Relative sweetness ~0.1; higher DE values increase sweetness slightly.	Encapsulating oils into powders, stabilizing sorbets, increasing body in beverages, dusting savory snacks.	Highly hygroscopic; seal tightly and add anticaking agents if blending with sugars.
Brown Rice Malt Syrup Malt sugars Minimally refined Liquid syrup Also known asRice syrup, Mizuame	Cooked brown rice inoculated with malted barley enzymes, saccharified, filtered, and reduced to syrup.	Mild sweetness with butterscotch, toasted grain, and gentle nuttiness.	Relative sweetness ~0.6; glucose-heavy profile makes it less sweet than sucrose.	Granola bars, vegan caramels, rice crackers, sweetening fermented drinks, Korean desserts.	Choose products tested for arsenic; refrigerate after opening to slow fermentation.
Light Corn Syrup Malt sugars Refined Liquid syrup Also known asKaro syrup (light)	Acid or enzyme-hydrolyzed corn starch clarified and often flavored with vanilla and salt.	Crystal-clear, viscous syrup with clean, mild sweetness and faint vanilla notes.	Relative sweetness ~0.6; prevents sugar crystallization and adds shine.	Candy making (fudge, marshmallows), pecan pie, glazes, jams.	"Light" refers to color and flavor, not calories; essential for smooth textures in confectionery.
Dark Corn Syrup Malt sugars Refined Liquid syrup Also known asKaro syrup (dark)	Corn syrup blended with refiners' syrup (a molasses-like byproduct) for color and flavor.	Deep brown syrup with robust sweetness, caramel, and distinct molasses notes.	Relative sweetness ~0.6; richer flavor profile than light corn syrup.	Pecan pie, baked beans, BBQ sauces, gingerbread cookies.	Can be substituted with light corn syrup mixed with molasses (3:1 ratio).