Sugar

Invert sugar syrup in a 375 g size, dextrose, icing sugar in 150 g, muscovado sugar in 350 g, crystallised fructose powder in 300 g and popping sugar in 70 g: baking sugars with different uses.

Icing sugar is dusted over a cake or dessert as a finishing touch, while invert sugar syrup and dextrose find their place in layered desserts, ice cream and decorations. Choose the sugar according to the texture you are after rather than swapping one for another at random.