What does white sugar mean? does that mean granulated or powdered sugar?!
What does white sugar mean? does that mean granulated or powdered sugar?
for example, recepies for flan say "white" sugar, does that mean granulated white sugar or powdered sugar???
Answers:
White sugar is what they consider granulated sugar. White sugar is used in a lot of recipes, except for icing or when a recipe specifically calls for brown sugar.
Powdered sugar is referred to as confectioner's sugar. This is commonly used for making icing.
Brown sugar comes in light brown or dark brown. Some recipes give a preference to which you should use. When measuring brown sugar, you should always "pack" it in the cup, meaning press it into the cup until you just can't get any more in there. Presume to "pack" brown sugar unless it states otherwise in the recipe.
most of the time it means granulated
its calling for granulated sugar.
its just regular granulated sugar. powdered sugar is a little different, it kinda looks like flour
when asking for white sugar you need to get "GRanulated sugar" its sold in paper like containers usually
when asking for powdered sugar, get just that. its sold in plastic baggies usually
:)
i guess a good question would be: what is flan? is it a dessert? i could better answer the question if i knew that, but:
if a recipe calls for 'powdered sugar', the recipe is usually very specific in stating 'powdered',
so, if it just says 'white sugar', i would take that to mean granulated (used for everything almost)
the distinction of specifying 'white' is usually used to denote the use of granulated sugar and not brown sugar (which is usually used in baking and desserts).
-hbb
ya thats granulated sugar..
thats a weird recipe most say wwhich one speicificly
versus brown sugar which I believe has molasses in it.
Granulated sugar. Only use powdered when it specifies powdered. Calling sugar white sugar is uncommon, maybe it is because it is a Spanish recipe. Is it the caramelized portion that uses it? If so they just want to make sure you know to brown the sugar during the canalization and not to start with brown sugar.
When you see it designated as white sugar, its to differentiate it from brown sugar which is the type of sugar that was most available when recipes were written many years ago & so was the sugar most used then for desserts - if people could get it. A lot of times sweetening was done by using molasses or honey.
Now days we have our choice of light, medium & dark brown sugar; different grain sizes of white sugar; various stages of already sifted powdered sugar. We really don't know how lucky we are to have so many choices.