Sugar, sugar.

Granulated Sugar

Table sugar, sucrose, white sugar, or just plain ol’ sugar. This sweet stuff is made from the sugar cane that is refined. All traces of molasses have been removed.

Dextrose

Form of glucose derived from corn and is a general sweetener in industrial baking. Milder sweetness with fewer calories than granulated sugar. 20% less sweet than sucrose.

Brown Sugar

Available in dark and light, this sugar has the addition of added molasses, more than found naturally in sugarcane itself. Both dark and light can be used based on preference but offer an added caramel flavoring. Gives cookies a chewy texture.

Make your own: 1 cup sugar to 1 tablespoon molasses for light and 2 tablespoons molasses for dark.

Isomalt

Isomalt is a sugar substitute, an alcohol sugar. Acts similar to real sugar but has little to no impact on blood sugar. This sugar substitute is made from pure beet sugar., its odorless and does not cause tooth decay like sugar. It is not as sweet as sugar but is often used for sugar sculptures. Consuming large amounts of isomalt can cause digestive issues.

Powdered Sugar

Powdered sugar, confectionary sugar, icing sugar, or in the culinary world 10X. This superfine sweetness is granulated to 10 times the fineness of classic table sugar with the addition of 3% corn starch to prevent caking. Dissolves easily in liquid.

Demerara Sugar

Minimally processed sugar cane. Has a lighter molasses flavor than brown sugar often said to have butterscotch notes. It can be hard to dissolve in liquid. Great for added crunch on pastries.

Beet Sugar

Made from the roots of sugar beets, still a sucrose-like granulate sugar. Rich in antioxidants, more beneficial for people with diabetes. Chemically speaking sugar cane and beet sugar are identical but unlike granulated sugar, beet sugar skips the bone char processing step.

Monkfruit Sweetener

Luohan guo, Siraitia grosvenorii or what most commonly known as monkfruit sweetener. It is created by removing seeds and extracting the juice. It is 150-200 times stronger than sucrose and often used as a low-calorie sweetener best used for drinks. It can handle high temperatures but if used in baking can change the look and texture of the baked good as sugar is often used to help create structure. A small amount of this sugar substitute will affect the outcome.

Erythritol

Erythritol is a sugar alcohol used derived from corn using an enzyme and fermentation process. It is also found in other foods such as watermelon and pears. It is calorie-free and does not raise blood sugar. This sweetener is often found in chewing gum and can be toxic to animals.

Xylitol

Xylitol is much like the other sugar alcohols. The structure of the sweetener stimulates the taste receptors of sweetness on your tongue. Contains 40% fewer calories than granulated sugar.