Early sugar came in large, solid loaves or blocks ranging from off-white to light brown. Chunks of this rock-hard substance were chiseled off and ground to a powder. Besides sweetening, sugar adds tenderness to doughs, stability to mixtures such as beaten egg whites, golden-brown surfaces to baked goods and, in sufficient quantity, contributes to preserving some foods. Granulated or white sugar is highly refined cane or beet sugar. This is the most common form for table use and for cooking.
Granulated sugar is also available in cubes or tablets.
It dissolves almost instantly, so superfine sugar is perfect for meringues and cold liquids. Confectioners' or powdered sugar is granulated sugar that has been crushed into a powder. Both may need sifting. Because it dissolves readily, confectioners' sugar is often used to make icings and candy. It's also used decoratively.