I came across a great little breakdown of sugar sources in a May 2009 WomansDay Magazine.
Brown Sugar- White sugar with molasses added
Corn Syrup- Made from corn starch
Dextrose- A naturally ocurring form of glucose in fruits and veggies
Fructose- Found in fruits, vegetables and their juices; used in crystalline form as a sweetener
High Fructose Corn Syrup- Highly processed form of sugar made from corn starch and fructose
Honey- A natural sweetener; contains fructose and glucose
Molasses- Dark syrup made by boiling down sugar from sugar cane
Sucrose- Cane sugar (plain white sugar)
Turbinado- Made by spinning sugar cane extract in a centrifuge or turbine to create large brown crystals
1 comment:
You know you can actually make your own brown sugar? It's a good idea for when you run out. You just add about a tablespoon of molasses to a cup of sugar--less for light brown sugar. (There are recipes on line, I'm sure, if you want exact measurements.)
Molasses seems to be that ingredient that lurks in the back of your pantry--at least, I can't remember why I bought the bottle I have!
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