Well, after baking the last few days, I've got to do some eating before I can bake again. So here is an article.
You can look far past that bag of plain old table sugar. There are many new sweetener options around, providing different flavours, consistencies, and taste-sensations. Here is a guide to the most common sweeteners.
· Granulated Sugar Fine, white grains processed from the sugar cane. It is an all-purpose sweetener that is most commonly used, and the sweetner we have grown to love. It is completely natural, but is quite refined.
· Brown Sugar Packed light to dark brown granules, brown sugar is really just granulated sugar with molasses added to it. Therefore, it has the benefits of a little added iron, calcium, and magnesium. It is just as sweet as sugar and can be used just like sugar in most cases, giving a slightly chewier texture and caramel flavour.
· Turbinado (Raw) Sugar Light or dark brown coarse crystals from the first pressing of the sugar cane. Considered more nutritious than sugar because it is less processed. It tastes very similar to brown sugar and can be used just like it.
· Corn Syrup Is a thick, sticky white to amber colour, produced from corn that has been broken down into glucose and then heated. Corn syrup is just as sweet as sugar, but is more processed and refined. Corn syrup is used just like sugar in many cases, but is especially useful in candy-making, beverages, and caramel.
· Honey A thick, pale or golden yellow-coloured sticky liquid made by bees using nectar from flowers. Honey is a completely natural remedy to many heath woes, including: coughs, sore throats, bacteria, viruses, fungal, respiratory illnesses, blood sugar control, insulin regulation, weight management, immunity, wounds, high cholesterol, and diabetes. It also contains iron, manganese, and B vitamins, as well as being easier to digest than sugar. Honey is about fifty percent sweeter than sugar. It is very often put on foods such as fruit, yogurt, tea, toast, salmon, and ham; as well as used in a variety of baked goods, cereals, and sauces.
· Maple Syrup Thick, sticky amber liquid produced from the sap of maple trees. It is completely natural and contains more vitamins and minerals than sugar. Different varieties have different sweetnesses. It is most commonly used for pancakes, but can be used for candies, cookies, butter, bacon, ham, sauces, and in many baked goods.
· Molasses A thick, dark brown, sticky liquid that is the product left behind when cane sugar is processed. It is completely natural, and is a slightly healthier choice than sugar due to its high iron, calcium, and magnesium contents. Molasses is slightly less sweet than sugar. It is great used as a spread on toast, biscuits, and oatmeal; and gives baked goods a slightly more robust flavour.
· Naturally-Found Sweeteners include maltose (natural sugars found in grain products), lactose (natural sugars found in milk products), fructose (natural sugars found in fruits), and glucose (natural sugars found in carbohydrates). These sugars are only found naturally in foods, and cannot be purchased by themselves.
“What is..." "Granulated Sugar, Brown Sugar, Turbinado Sugar, Corn Syrup, Honey, Maple Syrup, Molasses." http://www.wisegeek.com/home.htm. Wise Geek, n.d. Wednesday, August 10, 2011.
