Processed
Granulated Sugar
S tier
Granulated sugar is the everyday white sucrose crystal: medium grain, bone-dry, molasses gone. It is the default for creaming butter, for a cake formula written in cups, and for sweetening a jug of tea. Crystals are large enough to aerate fat and small enough to dissolve in a hot sauce if you stir. It is not caster, and it is not icing. In a meringue or a fine sponge the bigger grains can stay gritty. In a syrup it behaves like any pure sucrose once dissolved. Store it dry; a damp bag sets into a club. This catalogue treats granulated as the unnamed "sugar" in most savoury-sweet recipes.
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Characteristics
Preparations
Traits
History
Industrial refining made white granulated sucrose the British and colonial household sugar.
American table sugar standardised on a medium white crystal for grocery bins.
Paper bags of granulated sugar replaced loaf sugar in almost every kitchen.
Granulated remained the baking default even as caster and specialty crystals proliferated.