Sugar is an essential ingredient in baking as it not only sweetens the final product, but it also contributes to texture, color, and shelf life. Sugar is a type of carbohydrate that comes in various forms, including granulated, brown, powdered, and liquid.

Granulated sugar is the most commonly used type of sugar in baking, and it is made by processing sugar cane or sugar beets. It is versatile and can be used in almost all types of baked goods, from cookies and cakes to pies and pastries. Brown sugar is made by mixing granulated sugar with molasses, giving it a slightly different flavor and texture than white sugar.

When adding sugar to baked goods, it is important to follow the recipe carefully as too much or too little sugar can affect the final product. Sugar also has a tendency to brown and caramelize in the oven, so recipes that contain a lot of sugar should be watched carefully to avoid over-browning.

Overall, sugar is a crucial ingredient in baking that contributes to both taste and texture. With so many types of sugar available, it is important to choose the right one for each recipe and to measure it accurately to achieve the best results.