Sugar

• Used as a primary sweetener in baking to create cakes, cookies, and pastries, providing both sweetness and structure.
• Dissolved in beverages like coffee, tea, or cocktails to enhance flavor and balance bitterness or acidity.
• Caramelized to make sauces, candies, or desserts like crème brûlée, adding depth and complexity to dishes.
• Incorporated into marinades and glazes for meats to create a balanced sweet-savory flavor profile.
• Used in preserving fruits and making jams, jellies, and syrups by stabilizing and enhancing sweetness.
• Added to homemade ice creams and sorbets to improve texture and prevent crystallization.

• Sugar is a quick source of energy, making it a common ingredient in desserts and snacks for an instant energy boost.
• It enhances the flavor of baked goods, sauces, and beverages by balancing acidity and bitterness.
• Sugar helps with the texture and structure of baked items, contributing to moisture retention and caramelization.
• It acts as a preservative in jams, jellies, and syrups by inhibiting microbial growth.
• Sugar is versatile in cooking, used in marinades, glazes, and dressings to add sweetness and depth of flavor.

Store sugar in an airtight container at room temperature in a cool, dry place to prevent clumping and contamination. Avoid exposure to moisture, as it can cause sugar to harden. For long-term storage, keep it in a sealed container away from direct sunlight and strong odors, as sugar can absorb smells from nearby items.