What to look for
Choose plain granulated sugar when a recipe says only “sugar.” Superfine sugar dissolves faster but is not necessary for most beginner recipes.
Store it thoughtfully
Keep it sealed in a dry cupboard away from steam. Sugar lasts well when dry, but moisture can turn it into hard clumps.
How to use it
Cream it with softened butter to trap air in cakes and cookies, or dissolve it in liquids for sauces and drinks. Measure it level unless the recipe gives a weight.
When you need a substitute
Brown sugar adds moisture and molasses flavor, so it changes texture as well as taste. Do not replace sugar with a liquid sweetener in baking without a recipe designed for it.
A common pitfallCutting a large amount of sugar from a baking recipe can reduce browning, tenderness, spread, and moisture—not just sweetness.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.