White Sugar
White Sugar is the most common variety of the crystalline sweetener sucrose, most often used as an additive to foods to sweeten or add texture.
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Suggested uses
Basic prep
Ready to use. Add to taste.
Storage & handling
Store in a dry, cool place.
Ingredients
Sugar.
White Sugar, made up of more than 99% pure sucrose, is derived from sugarcane and sugar beets through heat extraction. This produces "raw" sugar that still contains some molasses color and flavor. From this point, it is further processed to remove the molasses, producing the refined White Sugar that is most commonly used in a variety of food and drinks today.
Refined sugar was only accessible to the wealthy before the 18th century. The British dominated the sugar industry, which drove them to the Americas, as well as many tropical countries, where sugarcane plantations became a major overseas commodity, introducing the trade triangle that intensified slave trade.
In 1801, the first European beet sugar factory was established, making domestic production popular and accessible to the masses and inevitably making sugar a household staple.
Today, roughly 70% of sugar is derived from sugar cane in tropical countries and 30% is derived from beets, mainly in Europe and North America. Several large sugar refineries have been built in the Middle East and North Africa, but the majority of refineries are still in North America and Europe.
Classic recipe
Flavored Simple Syrup
As the name suggests this is simple and easy secret to sweetening a variety of drinks. From ice tea to mojitos this convenient minty-lime syrup is great to have on hand from quick cocktails. Syrup tends to pick up odors in the fridge so keep it sealed tightly.
