Desserts are sweet; that’s one of the things we like about them, and we’re hot-wired to do so. Sweets provide the quickest energy of all foods, and we need energy; we just tend to overdo it.
Granulated Sweeteners
The easiest way to sweeten desserts is with white sugar: It’s cheap, convenient, and effective. There are other options, of course. Sometimes you may want a sweetener that tastes different or performs differently. Or you may simply want to avoid white sugar.
White Sugar
The most common, from sugarcane or sugar beets; highly refined. White sugar comes in various granule sizes and types, each with its optimal uses, but granulated sugar is the equivalent of all-purpose flour: You can use it almost everywhere when recipes call for sugar. The grains are medium size and dissolve well when heated or combined with a relatively large proportion of liquid.
There are many other forms of white sugar: Powdered sugar (also called confectioners’, icing, 10x, 6x, or 4x sugar) is regular sugar ground to a fine powder, with cornstarch added to prevent caking. It’s used mostly in icings (it dissolves very easily) or for sifting over desserts.
Superfine sugar (castor, caster, or baking sugar) is somewhere between granulated and powdered sugar. It’s suitable for light cakes or anything that won’t be cooked but has some liquid-like meringues-because the fine crystals dissolve quickly. (You can make your own by grinding granulated sugar in a food processor for a few seconds.)
Coarse sugar (decorators’ or pearl sugar) is processed to small, roughly shaped round grains, larger than those of granulated sugar and therefore much slower to dissolve. Use it as a garnish on cookies, cakes, or sweet breads.
Crystal sugar is similar, though the crystals are pellet shaped, not round.
Brown Sugar
Brown sugar is simply white sugar with molasses added for a more complex taste and added moisture. It can be light or dark, depending on how much molasses has been added. (In a pinch you can make brown sugar by stirring a tablespoon or more molasses into a cup of white sugar.)
Generally dark brown sugar is more intense, but the difference is subtle, and I use light and dark interchangeably. In most dessert recipes, you can substitute brown sugar for white, as long as you remember the color and flavor will be different; just be sure to pack the cups down before leveling them off as you measure.
To keep brown sugar from hardening, put it in a plastic bag, put the plastic bag in a tightly sealed container, and put the container in the refrigerator.
Raw Sugar
Turbinado, Demerara, Muscovado
Made exclusively from sugarcane in a couple of different ways, these coarse-grained brown or golden sugars taste less sweet than regular sugar and have a distinctive caramel flavor. You can use raw sugar in place of white sugar in many recipes, provided the grind is fine (you can grind it finer in a spice grinder or food processor easily enough) or the cooking time is long enough to dissolve it completely; just don’t expect the exact same results as with white sugar. I like it best sprinkled on top of baked goods like scones and cookies to add a mildly sweet crunch.
Other Granulated Sweeteners
Fructose, a simple sugar found in honey, fruit, berries, and some root vegetables, is often recommended to diabetics because it is metabolized differently than cane sugar. But it’s super-concentrated and loses power when heated or mixed into liquids, so it’s tricky to use; I don’t mess with it.
Artificial sweeteners, like saccharin, Splenda, and stevia at best taste funny and at worst might be hazardous to your health. Use them only if you must.
Liquid Sweeteners
These dissolve faster than sugar, though they are not directly interchangeable.
Honey
Made, as you know, by bees. There are more than three hundred varieties of honey in the United States alone, including orange blossom, clover, and eucalyptus, and they all taste at least a little bit different. But most commercial honeys are blends, so they’re often less exciting.
All honey is about 25 percent sweeter than conventional sugar, so you use less of it to achieve the same sweetness. Start by replacing just some of the sugar in your favorite recipe (remember that the color of honey will darken food slightly). But be careful: Honey causes cookies, for example, to spread more than cookies baked with sugar.
Some guidelines for baking with honey:
1. Reduce the liquid by 1/4 cup for each cup of honey.
2. For every cup of honey, add 1/2 teaspoon baking soda to balance the honey’s acidity.
3. When you substitute honey for sugar in quick breads, cookies, and cakes, reduce the oven temperature by 25°F to prevent overbrowning.
Molasses
A heavy brown syrup produced during the sugar-making process. The first boiling produces light molasses, which can be used like honey; the second produces dark molasses, which is thick, full flavored, and not so sweet; and the third produces blackstrap molasses, the darkest, thickest, most nutritious, and least useful of the bunch.
You can cook and bake with blackstrap, though it’s best to blend it with light molasses or honey.
Corn Syrup
A thick, sticky sweetener processed from cornstarch. Light corn syrup is clarified; dark is flavored with caramel, which makes it sweeter and (duh) darker. It’s very useful in making Caramels and some other candies and sauces (like hot fudge; ), but otherwise you can live without it. Generally, if you want sugar in a syrup form, try Sugar Syrup .
opposite!
9 very thin pie doe strips, about 300 - 350 g
Separate the very thin doe strips into 3;
Sweets and 
- consumed moderately, chocolate represents a very efficient toner, being rich in magnesium, phosphor, calcium, iron, most of these coming from cocoa powder
