Granulated sugar

Usually, yes, but the larger crystals take longer to dissolve. Beat it with softened butter for an extra minute or two, or use caster sugar for delicate sponges where a fine, even crumb matters.

Heat the sugar in a clean, dry pan over medium heat until it melts and turns amber, swirling the pan rather than stirring. Take it off the heat promptly: caramel keeps darkening, and hot sugar can cause severe burns.

Sugar crystals on the pan’s sides can seed a whole batch. Brush them down with a wet pastry brush as the syrup heats, and avoid stirring once it boils; a small squeeze of lemon juice also helps discourage crystals.

Keep it in an airtight container in a cool, dry cupboard, away from steam and strong smells. Sugar does not spoil readily, but moisture can make it clump and damp utensils can introduce mould.

Yes, in many cakes, biscuits and sauces, but brown sugar brings molasses flavour and moisture, so the result will be darker and softer. For a light-coloured sponge or crisp meringue, granulated or caster sugar is a better fit.

Yes. Add it to the prepared fruit and heat gently until dissolved, then bring the mixture to a rolling boil. Stir to prevent sticking, and test for setting by putting a little jam on a chilled plate; it should wrinkle when pushed.

It dissolves slowly in cold liquid. For iced tea or lemonade, stir the sugar into a little hot water first to make a syrup, then cool it and mix it into the drink.

It is made by extracting juice from sugar cane or sugar beet, purifying it, then crystallising and drying the sucrose. The crystals from either plant are chemically the same; the plant source is not usually obvious from the finished white sugar.