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Jun 7, 2012 02:00 PM

I think I have a sugar problem...

The types of sugar I have in my cabinet right now

How many do other chronic bakers have?

Eta: forgot powdered. Also if we're counting molasses, Splenda, and other syrups, I'm gonna be in the double digits.

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  1. You know, bizarrely, I don't keep sugar in the house. I have a couple of packets of white sugar and a couple packets of "Sugar in the Raw" and Splenda for guests who take their coffee sweet, but for sweeteners, I have on hand right now
    Agave Nectar
    Pure Maple Syrup
    Grandma's "Robust" Molasses

    By contrast, my mom would have had light and brown sugar, sugar cubes (for company), confectioner's sugar and granulated sugar, as well as Karo light and dark corn syrup. I bake very little compared to her!

    1. Right now I have:

      White granulated
      White caster
      Unrefined golden caster
      Dark brown
      Light brown

      There might be some maple lurking in the dark corners, too.
      Don't get me started on the types of chocolate I have!

      Edit: also have black treacle, Lyle's Golden and pure maple syrups. So pretty much I have the afternoon sugar rush covered one way or another.

      1. No piloncillo - raw in solid cones or blocks?
        Palm sugar (hard or soft)?
        Zulka - a Mexican brand of granulated sugar that is coarse, and slightly blond

        2 Replies
        1. re: paulj

          I recently relocated to the UK, not close to the major cities with cuisine-specific grocery stores, and have not found a local source for piloncillo yet. But there's always my next flight home to Texas to stock up...

          1. re: tacosandbeer

            I've got a 25kg sack of organic sugar in the lounge right now, but despite what that sounds like, I'm not wildly into sugar.
            I've just baked a xylitol chocolate cake for someone; that's some weird stuff!

        2. Uh oh, I think I have every one mentioned upthread, plus sugars I've flavored with lavender, vanilla, rosemary, basil, etc. My dentist should love me.

          2 Replies
          1. re: pine time

            Wow- you win, as far as I'm concerned. I only have vanilla bean sugar. I have to investigate the rest of your sugars, they sound fabulous. I may need a new cabinet.

            1. re: EWSflash

              Yup, used to be I could just open the lid of the tiny bottles of flavored sugars to identify each. Now I have to resort to labelling them. I'm now experimenting with a sweet foccacia, topped with lavender sugar. Altho thyme sugar sounds intriguing...better find some more labels.

          2. White
            Brown (light)
            Maple syrup
            I have some Truvia packets but i pretty much use them for lemonade