Cane sugar

Usually, yes: swap it gram for gram in cakes, biscuits and sauces. Larger, less-refined crystals may take longer to dissolve, so use fine cane sugar when a smooth mixture matters.

Warm equal weights of cane sugar and water in a pan, stirring until the crystals disappear; don’t let it boil hard. Cool the syrup before using it in drinks or to brush over cakes.

Keep it in an airtight container in a cool, dry cupboard, away from steam and damp utensils. If it has clumped, break it up with a spoon; damp sugar can be dried in a low oven, then cooled completely before storing.

Yes. Heat it in a clean, dry, heavy-based pan over a medium heat, swirling the pan as it melts rather than stirring. Take it off the heat when it turns amber, as it can burn quickly; hot caramel causes serious burns.

Cane sugar comes from sugar cane, while brown sugar describes sugar with a brown colour and a molasses flavour; it may be made from cane or beet sugar. Brown sugar has 380 kcal per 100 g, compared with 400 kcal per 100 g for cane sugar.

No. Cane sugar is crystallised, while cane syrup is a pourable product made from sugar-cane juice. Cane syrup has 269 kcal per 100 g and 73.1 g of carbohydrate, so it adds moisture as well as sweetness to recipes.

Sugar cane is crushed to extract its juice, which is clarified and concentrated by heating until sugar crystals form. The crystals are separated from the remaining syrup; further refining removes more of the colour and molasses.