Letters & Numbers

One thing that is important when making confections is ensuring you are using the right types of sugar. There are a few of the sugar types that you can choose from when cooking, the first of which is granulated sugar. This is the most common sugar type and it is used in most of the baking recipes. It is also referred to as “white sugar.” The second most common sugar type is brown sugar and it is actually granulated sugar combined with molasses to give it a more sticky consistency. This is generally the preferred sugar to use when making candy.

Another common sugar is powered sugar, which is also called “confectioner’s sugar” or “icing sugar.” It is an extremely fine sugar that must be sifted before use and should never be used in candy making. Superfine or caster sugar is granulated sugar with an extra fine texture. It is good for candy centers since it dissolves so quickly in liquid and has a somewhat grainy texture.