Sugar
Sucrose (C12H22O11)
ProcessedEssence
Sweetness is the first taste humans crave. Sugar does far more than sweeten — it caramelizes, preserves, tenderizes, feeds yeast, and balances acid. It is chemistry and desire in crystalline form.
Nutrition Facts per 100g (standard reference)
387
Calories
100.0g
Carbs
Source: USDA FoodData Central (approximate per 100g)
History & Origin
-8000
Sugarcane domesticated in New Guinea
-500
Indians discover how to crystallize cane juice
1493
Columbus brings sugarcane to the Caribbean, launching the plantation era
1747
Andreas Marggraf extracts sugar from beets, breaking cane monopoly
Cooking Methods
Caramelize
Heat sugar past melting point for deep amber flavor
8-12 minCream with Butter
Beat into butter to trap air for leavening
3-5 minSimple Syrup
Equal parts sugar and water, dissolved — the cocktail staple
5 minCandy Work
Precise temperature stages: thread, soft ball, hard crack
VariesWhere It's Used
Used across 23+ cuisines worldwide
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+11 more
Recipes Using Sugar
ANZAC Biscuits
Australian
Ablo
Beninese
Ablo
Togolese
Accra Banana
Cameroonian
Adobong Manok
Filipino
Advocaat
Dutch
Afghan Biscuit
New Zealander
Agashe
Sudanese
Agua Fresca
Mexican
Ai Farina
Timorese
Ajvar
Croatian
Ajvar
Bosnian
Akpan
Beninese
Akwadu
Equatorial Guinean
Aleksandra Torte
Latvian
Alfajor Chileno
Chilean
Alfajores
Argentine
Alfajores Peruanos
Peruvian
Alfajores Uruguayos
Uruguayan
Almojábana
Colombian
Alouda
Mauritian
Aluvi Boakibaa
Maldivian
Amandazi
Burundian
Amandazi
Rwandan