Oatmeal Farm Network | Sugars Varieties

Agave Nectar (Syrup)
A liquid sweetener produced from the agave plant; known for being thinner and often sweeter than honey, with a neutral flavor.

Barley Malt Syrup
A thick, dark, sticky syrup made from malted barley; known for its distinct malty, less-sweet flavor and use in baking.

Brown Sugar
Granulated sugar with molasses added (or retained); valued for its moist texture and subtle caramel flavor.

Caster Sugar (Superfine)
Very finely ground crystalline sugar that dissolves quickly; ideal for meringues, cocktails, and delicate baking.

Coconut Sugar
Granulated sugar produced from the sap of the coconut palm flower; has a deep caramel flavor.

Corn Syrup
A food syrup made from the starch of corn; used to prevent crystallization of sugar and add texture and moisture.

Date Sugar
Made from finely ground, dehydrated dates; retains the fiber and rich flavor of the fruit.

Demerara Sugar
Large-grained, amber-colored cane sugar with a rich, toffee-like flavor; popular in coffee and as a finishing sugar.

Dextrose (Glucose)
A simple sugar (monosaccharide) derived from corn starch; used commercially in baking to enhance browning and sweetness.

Fructose
A simple sugar (monosaccharide) found naturally in fruits and honey; sweeter than glucose and used commercially.

High-Fructose Corn Syrup (HFCS)
A processed corn syrup where some glucose is converted to fructose; used commercially as a cheap sweetener.

Honey
A viscous, sweet food substance produced by bees from flower nectar; valued for its unique flavor profile, ranging from floral to dark and malty.

Invert Sugar
A liquid sugar sweetener made by hydrolyzing sucrose into glucose and fructose; resists crystallization and retains moisture.

Luo Han Guo (Monkfruit)
A natural, non-nutritive sweetener extracted from the monkfruit; prized for its intense sweetness with no calories.

Maple Syrup
A sweet syrup made from the boiled sap of maple trees; valued for its distinct maple flavor.

Molasses
A thick, dark syrup created as a byproduct during the sugar refining process; known for its robust, bittersweet flavor.

Palm Sugar
Sugar made from the sap of various palm species (often date, palmyra, or sugar palm); sold in blocks or granules with a rich, caramel flavor.

Powdered Sugar (Confectioners'))
Finely ground white sugar mixed with a small amount of cornstarch to prevent caking; used for dusting and icings.

Rice Syrup
A liquid sweetener made from fermented rice; has a mildly sweet flavor and thick, sticky texture.

Saccharose (Sucrose)
The scientific name for common table sugar; a disaccharide often used when referring to pure crystalline sugar.

Sorbitol
A sugar alcohol found naturally in some fruits; used as a sugar substitute and humectant (moisture retainer).

Stevia
A non-nutritive sweetener derived from the leaves of the *Stevia rebaudiana* plant; significantly sweeter than sugar.

Turbinado Sugar
Coarse, unrefined cane sugar crystals with a light golden color and mild molasses flavor; often used as a topping.

White Sugar (Granulated)
Highly refined sucrose, the most common crystalline sweetener; characterized by its pure, sweet flavor and fine texture.

Xylitol
A sugar alcohol used as a sweetener and found in many plants; similar in sweetness to sugar but lower in calories.

Yacon Syrup
A natural syrup extracted from the yacon root; known for its high fructans content and low glycemic index.

Sugars Ingredient Types