Here's one we all know and love! White sugar is the most readily available and most commonly used of all the sugar types. The uniform size of the sugar crystals gives you a regular texture and consistency, while the absence of sugar cane molasses on the crystals means a clean colour and flavour making white sugar the go-to sugar for most baking and sweets.Our white sugar is not bleached, we remove any colour by washing and filtering it. But sugar is not all about sweetness, it acts as a preservative in jams & marmalades killing bacteria by starving them of water. In baking it gives structure and texture - less sugar in cakes will make them dense like bread, more sugar can make baking light and fluffy. If you are looking to reduce the amount of sugar in a recipe, keep in mind that the end result will change.An everyday pantry staple, Chelsea white sugar is the perfect partner to fill the tins, celebrate life's milstones or add a touch of sweetness to that well deserved cuppa.Did you know? In Europe sugar comes from Sugar Beets while our sugar comes from Sugar Cane!
So many recipes to choose from! Here's a few to get you started!
Ingredients: Cane Sugar
Serving Size: 4g (1 level teaspoon)