Learn Tips & Tricks for Finding the Right Sugar
From cookies and pies to shortbreads and muffins, there are countless recipes to whip up in your kitchen. And each one calls for a different C&H® Sugar. But selecting the right one can sometimes be confusing. So we created this helpful guide to teach you everything you need to know for sweetening any dessert.
C&H® Dark Brown Sugar
Whether you’re baking Gingerbread Cookies or Mini Chocolate Pecan Pies, C&H® Dark Brown Sugar is ideal for full-flavored recipes of all kinds. It’s rich in molasses flavor, which adds complex and dark notes to everything you make.
Tip: If you decide to swap C&H® Light Brown Sugar for C&H® Dark Brown Sugar, your baked goods will be slightly darker in color and will have a richer caramel, toffee taste.
C&H® Light Brown Sugar
When you’re looking to add a light, caramel flavor to your baked goods, C&H® Light Brown Sugar is perfect. It contains more moisture and binds to water, which adds wonderful characteristics to your recipes like chewiness in Snickerdoodles and keeps baked goods like Brown Butter Brownies moist for longer. Keep in mind: If the recipe doesn’t specify Dark or Light Brown Sugar, then C&H® Light Brown Sugar is what you need.
C&H® Powdered Sugar
Also known as powdered sugar, C&H® Powdered Sugar has a fine, soft powder consistency that’s easily stirred, mixed or whipped into recipes. It’s ideal for dusting, icing, frosting and decorating as it easily dissolves into liquid, creating a thick, easily spreadable material. You can also use it in cakes and cookies to give a more dense texture. From Buttercream Frosting to No-Bake Mixed Berry Cheesecake Bars, you’ll love the way everything tastes.
C&H® Demerara Cane Sugar
Delightfully refined to retain more molasses flavor, C&H® Demerara Cane Sugar has a light golden color and larger crystals than granulated sugar. Although it’s not recommended for baking, it does make a wonderful topping for your baked goods. Its delicate, crunchy texture is simply delightful on everything from Blackberry Almond Cheesecake to Mini Plum Apricot Tarts.
C&H® Organic Raw Cane Sugar
Have you ever wondered if you can substitute granulated sugar for organic sugar? You sure can, and it has some wonderful results. C&H® Organic Cane Sugar imparts a deeper flavor to baked goods because it contains a little of the molasses flavor that’s processed out of granulated sugar. It also has a natural blond color that can add a nice hue to cookies and cakes. From Marble Cake with Vanilla Bean Frosting to Cranberry Nut Cookies, replace the granulated sugar in the recipe cup-for-cup for C&H® Organic Raw Cane Sugar. We know you’ll love the results.
C&H® Baker’s Sugar
When pastry chefs and experienced bakers craft their finest creations, they turn to C&H® Baker’s Sugar. It’s made especially for baking. Unlike white granulated sugar, the grain size is much finer. So it mixes, blends and melts more evenly, making it ideal for cakes, cookies, pastries, brownies, frostings and glazes. Whether you’re mixing it into Tres Leches Cake or Apple Hand Pies, you’re going to get a lot of compliments. Just ask a professional baker.
C&H® Granulated Sugar
The classic sugar used by generations of bakers, C&H® Granulated Sugar has been trusted for a reason—its fine, uniform crystals make it ideal for measuring and baking breads, cookies, pies and cakes. From Dulce de Leche Cupcakes to El Salvador Cheese Pound Cake, everything you bake will be simply delicious.