As you can tell from its name, Coarse sugar has much larger crystals than regular white sugar. The larger size of the crystals (about the size of pretzel salt) makes the sugar stronger and more resistant to heat. This type of sugar also helps to give baked goods or candy a little texture.
Coarse sugar has a larger crystal size than regular sugar.
- It results from the crystallization of molasses-rich sugar syrups that are high in sucrose.
- The large crystal size makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures, important characteristics for use in making fondants, confections and liquors.