sugar for caramelizing

Refined sucrose crystallized from sugarcane (*Saccharum officinarum*) or sugar beets (*Beta vulgaris*) — the default sweetener of Western cooking and a critical functional ingredient beyond taste. In baking sugar tenderizes by competing for water, stabilizes foams, browns via Maillard and caramelization, and preserves by binding water activity. Granulated, superfine (caster), confectioners', turbinado, and demerara differ in crystal size, moisture, and residual molasses — each behaving differently in creaming, dissolving, or finishing.