The most common sugar, you use this every day to make almost everything in the kitchen. Guess what, candy-making isn’t that demanding, the same sugar is used in this profession. It is the backbone of many candies and act as a primary sweetener. Since it is very common, I don’t think I should write much about it.
The second most often you’ll stumble upon. Yes, it is brown. However it comes in two colors, one is lighter brown and the other one is darker. Dark brown sugar is more often used in making candies since it gives a more expensive-looking color and it shines more. Do take note that brown sugar has a lot of air space in between the particle. Therefore, when you’re measuring them, make sure to give them a nice press into the cup!
Also known as confectioner’s sugar. They contain a small percentage of cornstarch, and they’re very fine. This explain why they dissolved faster and better even at room temperature. Powdered sugar is an essential ingredient used in noncooked or microwaved confection.
Another interesting thing about this sugar is that it is also often used when handling candies to prevent stickiness. If you don’t have powdered sugar to dust your hand, you can always use cornstarch as a substitute.
Similar to powdered sugar except that it doesn’t contain any cornstarch and it is less sweet. Keep in mind that fondant sugar usually clumps up together when it is poured out of the package. It is a good idea to sift first before you use it. Fondant sugar is widely used in making creams.
The substitute for corn syrup if you don’t prefer liquid sweetener. It is sweeter by a little and it produces a darker color once cooked. This sugar is the least common, however it is widely used in the candy industry. It is a combination of glucose and fructose, and you don’t need to know a lot about it except that it makes a good ingredient when making divinity.