Granulated sugar

The common white granulated form of sugar is the one that people are most accustomed to. Sugar cane or sugar beets are the sources of granulated sugar. It is treated, having the molasses completely removed, and then allowed to crystallize. Depending on its use, it is then further ground to create the appropriate size granule. Granulated sugar is perfectly white and has little to little moisture content since the molasses is eliminated.

Granulated sugar functions well as a substitute for brown sugar in dishes that don't call for its wetness or powerful taste. For mild sauces, marinades, and noodle meals, substitute it 1:1. Molasses offers the moisture that is frequently required in baked items that call for brown sugar. If you choose to use granulated sugar in place of brown sugar, you will need to add additional moisture to your baked items to achieve the desired texture. It would be best to include molasses, but you could also make light brown sugar by mixing a cup of sugar with a tablespoon of each of dark corn syrup, pure maple syrup, or honey.