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A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A dessert made with baked fruit that combines a variety of ingredients, which include butter, flour, and cinnamon.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

In reference to wine making, "residual sugar" is the measure of unfermented grape sugar that remains in wine after the fermentation process is complete.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

Another name for powdered sugar, which is basically sugar that has been pulverized into very fine granules.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A name for refined white sugar, which is the most common type of sweetener for table use or for cooking.

A sugar used for decorating, which consists of large crystals that have been polished to a pearl like sheen.

A granulized cane sugar common in Mexican regions that is processed into a fine textured sweetener. Slightly tannish-white in color, azucar morena sugar provides a sweet caramel flavor when added to foods.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A hardened form of cane sugar that is formed into large crystals to be served as a sweetener. Clear and hard in consistency, rock sugar is often used to flavor teas, soups, marinades, and sauces.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.