This is a reference card describing different sugar types and their uses, not a recipe. CASTER: A light, fine sugar with a subtle taste. Use for cakes, meringues and recipes that require the sugar to dissolve quickly. GRANULATED: Free flowing and coarser than caster sugar. A good all-rounder. Perfect for making sugar syrups as it tends not to crystallize. DEMERARA: Golden coloured with a crunchy texture. General sweetening. Makes a great crunchy topping for cakes and biscuits. ICING: Fine and powdery. Buy either white or golden. Use for dusting over sweet dishes, frosting cakes and stirring into cocktails. Dissolves very quickly. LIGHT MUSCOVADO: Fine, caramel coloured with a 'fudgy' texture. Its rich, deep flavour is fantastic in butterscotch and toffee desserts and cakes. DARK MUSCOVADO: Fine dark brown colour with a sticky texture. The rich aroma and toffee flavour is perfect for marinades, chutneys and chocolate recipes. MOLASSES: Very dark brown with a 'fudgy' texture. A rich flavour that adds depth to Christmas cakes, puddings and preserves. Good in spicy marinades.