The Main Types of Sugar we Use in Holiday Cooking & Baking: A Balanced Holiday Feast by A Registered Dietitian
Written by RD, Elis Halenko, and nutrition student, Sydney Grier MHSc.
Blog Sponsored by The Canadian Sugar Institute
The holiday season is a special time of year characterized by spending time with others, cozy days at home and of course, delicious food. I am wrapping up work for the year, taking time to rest and enjoying winter activities with my toddler, Ella. She loves visiting the Christmas Market at the Distillery District in downtown Toronto, filled with holiday treats like our favourite - hot apple cider!
The holidays truly would not be possible without sugar and let me tell you why…
Flavour balance: Sugar adds sweetness, and balances out bitter or acidic flavours in recipes. Without sugar, your favourite dishes would not taste the same, and would not be as enjoyable! When added in small amounts, it can also increase your likeliness to eat healthy foods.
Preservation: Sugar ensures your holiday dishes remain safe and healthy to eat, as it prevents bacteria from growing.
Texture & Volume: Have you ever tried preparing a baked good without sugar? It would not be tall, or fluffy and have the soft structure you are used to. When sugar is combined with fats, it creates bubbles to give a light and airy texture. Sugar softens the batter and ensures it does not become tough and rigid.
Colour: That decadent golden brown colour that is created when food is cooked can only be achieved when sugar and protein react with heat.
There is no replacement for sugar: None of the unique functions above can truly be mimicked by any ingredient; there is no universal sugar replacement and there is a risk your baking will not turn out as intended!
When you think of sugar, you may immediately think of the naturally white pure sucrose or what is sometimes referred to as ‘table sugar’. While sucrose plays a great role in cooking and baking, did you know there are more than 15 other types of sugar? Each has its own characteristics and performs different functions in cooking and baking.
Today I would like to focus on four different sugars I used to create a holiday feast.
Brown Sugar: This sugar originates from white granulated sugar, but is blended with a dark sugar syrup called Molasses. The more molasses, the darker and sticker the sugar crystals are and the richer the flavour. I used this sugar to create a delicious buttery glaze for a carrot side dish. Sugar helps the carrots to caramelize faster, preserving their texture and giving them a delectable outer coating.
Recipe Ideas:
Brown Sugar Glazed Ham
For a savory yet sweet centerpiece for your Christmas dinner, look no further than a succulent brown sugar glazed ham. The heavenly caramelization of brown sugar creates a delectable crust that locks in the juices, resulting in a tender and flavorful ham. The combination of smoky and sweet flavors will have your guests begging for seconds.
Brown Sugar Caramel Apple Pie
Warm, comforting, and utterly delicious, a brown sugar caramel apple pie will steal the show at your Christmas feast. The combination of tart apples, rich brown sugar, and gooey caramel creates a luscious filling that is nestled in a flaky crust. Serve it warm with a scoop of vanilla ice cream for the ultimate holiday dessert experience.
Icing Sugar: The most finely ground sugar, also referred to as powdered or confectioner’s sugar is the main ingredient in glazes and icing for baked goods. I made a simple 2 ingredient glaze for this chocolate spiced zucchini cake using icing sugar and cream. A sprinkle of orange zest makes the perfect holiday dessert.
Recipe Ideas:
Icing Sugar Snowflakes
Add a whimsical touch to your holiday dessert table with delicate icing sugar snowflakes. These intricate decorations are made by piping royal icing into delicate snowflake shapes and then dusting them with a sprinkle of icing sugar to mimic the glistening snow. They can be used to adorn cakes, cupcakes, or even hot beverages, instantly adding a touch of winter wonder to your celebrations.
Muscovado Sugar: This sugar is similar to the brown sugar above, but less refined and made from coarser crystals. This creates a highly flavourful sticky sugar perfect for a rich marinade. I combined this sugar with Dijon mustard to glaze a classic holiday ham. I served it on a dish with sugar-roasted vegetables (more on these below!), allowing the glaze to pour over.
Turbinado Sugar: Another brown sugar with the largest crystals out of all and a mild caramel taste. This sugar gives that bakery feeling at home – often used as a finisher for pastries and cakes. I used it to cover the top layer of this classic apple pie. After cooking, it continues to hold its crystal shape, giving crunch and satisfaction when biting in.
Recipe Ideas:
Turbinado Sugar Candied Pecans
Elevate your snacking game during the holiday season with turbinado sugar candied pecans. These crunchy delights are coated in a caramelized mixture of turbinado sugar and spices, creating a perfect balance of sweetness and warmth. Whether you serve them as a party snack or package them as homemade gifts, these candied pecans will be a hit.
Molasses: A dark sugar syrup that is a by-product of refining sugar cane and sugar beets. It plays a role in assisting yeast formation, thickening and moistening baked goods. Molasses has a more complex flavour, so it is great giving flavour to spiced gingerbread cookies and marinades for meat.
Recipe Ideas:
Gingerbread Cookies with Icing Sugar
No Christmas is complete without the classic gingerbread cookie. The combination of warm spices and sweet icing sugar is simply irresistible. Roll out the dough, cut it into festive shapes, and bake to perfection. Once cooled, unleash your creativity and adorn them with colorful icing sugar designs. These little treats will bring smiles to both young and old alike.
Molasses Cookies
Molasses cookies are a classic Christmas staple that will transport you back to Grandma's kitchen. These chewy and rich cookies are made with the deep, robust flavor of molasses. The combination of molasses, spices, and a sprinkle of icing sugar on top creates a heavenly treat that pairs perfectly with a cup of hot cocoa or a glass of milk.
This holiday season, enjoy the roles of sugar as you cook and bake for loved ones! From gingerbread cookies and glazed ham to candied pecans and snowflake decorations, sugar plays an important role in our holiday favourites.
Tip: To balance your plates this holiday season, opt for The Plate Method more often. This means, choosing half a plate with non starchy veggies, such as green beans, brussels sprouts and carrots. A quarter plate with lean protein such a turkey or chicken, or beans and one quarter of your plate with carbohydrate rich foods like sweet potatoes, rice, potatoes etc.
Gather your loved ones, put on your apron, and create cherished memories. Merry Christmas/Happy Hannukah and Kwanzaa! And happy baking!