Ingredient hub

Granulated sugar

Sugar is more than just a sweetener; chemically, it acts as a tenderizer and holds moisture (hygroscopic). Measuring by cup is risky because crystal sizes vary by brand, leading to inconsistent amounts. Too much sugar causes cakes to collapse; too little makes them tough. Our tool converts based on density to ensure you get the exact chemical reaction intended by the recipe author.

Critical for the 'creaming method' where sharp crystals cut into butter to create air pockets for lift. Also essential for browning (Maillard reaction) and shelf-life.

Sugars: packed vs loose

Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.

• Brown sugar is typically packed; white/granulated should be loose unless stated.
• Switch to weight for consistent sweetness across batches.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store in an airtight container in a cool, dry place. Sugar is hygroscopic (absorbs water), so humidity causes clumps. If sealed, shelf life is indefinite.

Sources: CDC · FDA

FAQ

Can I substitute brown sugar for granulated sugar?

You can substitute 1:1 by weight, but the chemistry changes. Brown sugar contains molasses and acid, which adds moisture and can react with baking soda (leavening). Expect a darker color, softer texture, and a hint of caramel flavor.

Why is it important to weigh sugar instead of using cups?

Sugar is often considered a 'wet' ingredient in the oven because it melts. If you use a cup and accidentally pack it, you might add 20% more sugar, which weakens the gluten structure too much, causing cakes to rise and then collapse.

All conversions for this ingredient

• Cup → g /en/convert/sugar_gran/cup-to-grams/
• g → Cups /en/convert/sugar_gran/grams-to-cups/
• Tbsp → g /en/convert/sugar_gran/tbsp-to-grams/
• Tsp → g /en/convert/sugar_gran/tsp-to-grams/
• mL → g /en/convert/sugar_gran/ml-to-grams/
• oz → g /en/convert/sugar_gran/oz-to-grams/