Sugar is used as a sweetener in baking and can come in a few different forms. White sugar is the most common, along with brown sugar. Brown sugar has molasses which is why it has a darker, stickier flavour and texture. White sugar is granulated and has the texture of salt and is in most baked goods. There is also icing or confectioner’s sugar which is a powder and is used in icing or is sometimes sprinkled over bars or cakes.

Sugar can also come in other forms such as honey or syrup. Sometimes these are also added for some extra sweetness or flavour. When you are baking, it is best just to add the sweetener that is called for to get the right kind of sweetness. You can interchange between white and brown sugar, if you prefer the flavour of one over the other but other sweeteners are best used if they are called for.

 -peanut butter and jelly