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.
I didn't think I had as many sugars as I do, but a peek in the cabinet yielded:
Various colored sugars
A half dozen honeys, including my beloved buckwheat honey
What I haven't seen listed here is one of my favorite things: Swedish pearl sugar. Great stuff. I like relatively less-sweet baked goods such as cardamom buns, and a little pearl sugar on top really fancies them up and gives a little *just enough* zing of sweet. Pearl sugar holds up against the heat of the oven, has a great texture, and stays blindingly white, making a nice contrast to the browning on baked goods. Since I'm not much of a frosting gal, I also use it to gussy up, say, a simple olive oil cake...looks nice and gives a little textural contrast. Nice sugar to have around.
ETA: apparently also called nib sugar: http://en.wikipedia.org/wiki/Nib_sugar
Granulated, Cubed, Packets
Ultrafine (aka Castor)
Brightly colored sugar for sprinkling on cookies
Sugar in the Raw (aka Turbinado)
Mexican Brown Sugar Cones (piloncillo?)
Chinese Brown Sugar (sticks?)
Golden Syrup (My favorite)
Pancake Syrup (Fake maple)
Karo Light and Dark
Splenda (aka Yuck)
white-powdered-brown-dark brown-peach-cherry-cinnamon-white superfine-all colors of superfine for decorating cookies-6 kinds of honey-maple syrup-blueberry syrup-apricot syrup-huckleberry syrup-simple syrup-strawberry syrup-peach syrup-Tadeshi vineyard pineapple syrup-Duke's coconut syrup-chocolate syrup-caramel-Lyle's Golden syrup-Lyle's Treacle-Light corn-Dark corn-cane syrup.
Ha! I have a whole cabinet packed with vinegars that look interesting to me when I'm shopping but i might or might not use, plus one or two that just plain smell horrible (but were probably kind of pricey). I need to go through that cabinet and PURGE, but i"m with you, sunangelmb, though I'm not a chronic baker, I am a chronic cook, though.
I'm impressed Mamachef.
10x powdered sugar
An old bottle of corn syrup for making caramel.
I might still have some maple sugar but I think that I used it.
I have fine bakers sugar but that can be made with white granulated sugar in a food processor.
re: pine time
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.
Right now I have:
Unrefined golden caster
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.
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
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!