Page 16 - United States of Pie

sucrose, a carbohydrate that exists in virtually all fruits and
vegetables.

Castor/caster sugar: Also a granulated sugar, this sugar
simply has an extra-fine grain. It melts quicker and therefore

is often used in meringues. It can be used interchangeably
with table sugar.

Confectioners’ sugar/powdered sugar: This sugar is ground
several times to a powdery consistency. It is then mixed with
cornstarch to prevent caking and clumping. Confectioners’
sugar is used when making glazes or royal icing (a
combination of egg white and confectioners’ sugar). Given its
powdery texture, this sugar also is ideal for dusting a

decorative coating over many desserts.

Turbinado/Demerara sugar: Although these two raw sugars
are not identical, they can be used interchangeably. Both are

coarse sugars, with a large crystal and a light brown hue;
they are made when the molasses, a naturally occurring
component in sugar, is not skimmed out. These harder,
coarse crystals melt slowly, making turbinado and Demerara
ideal for sprinkling on cookies or pies before baking.

Sanding/decorating sugar: This is an even larger form of
coarse sugar crystals. It is made when sugar syrup is
crystallized, and is high in sucrose. It doesn’t melt easily,