sugar![click to hear](/images/speaker.jpg)
Sweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets.
brown sugar ![click to hear](/images/speaker.jpg)
Fine, only slightly refined sugar crystals that still contain molasses; it has a stronger taste than white sugar.
rock candy ![click to hear](/images/speaker.jpg)
White or brown sugar in very large crystal form; it is used especially to sweeten fruits in brandy.
maple syrup ![click to hear](/images/speaker.jpg)
Produced by reducing sugar maple sap; it is used to make various desserts and to accompany pancakes, poach eggs and glaze ham.
honey ![click to hear](/images/speaker.jpg)
Substance made by bees from flower nectar; its color and flavor vary depending on the nectar’s origin.
corn syrup ![click to hear](/images/speaker.jpg)
Thick sweet syrup used extensively in making candy and pastry.
molasses ![click to hear](/images/speaker.jpg)
Thick liquid residue from the process of converting sugarcane into sugar; it is used to make rum, candy, soft cookies and pies.
granulated sugar ![click to hear](/images/speaker.jpg)
The most commonly used sugar in cooking and baking; it is white, fully refined and composed of small crystals.
powdered sugar ![click to hear](/images/speaker.jpg)
White sugar in powdered form, containing about 3% corn or wheat starch, added to prevent caking; it is used mainly for icing and decorating.