Domino Has a New Sugar and Every Baker Needs to Know About It

Every week, I bake a homemade treat or two for my kids. Whether it’s a batch of banana muffins, some chocolate chip cookies, or last-minute mug cakes, they can always count on having something sweet in this house (after they’ve finished their dinner, of course). 

For a long time, I considered myself more of a cook than a baker, but it’s just that I’m only up for baking if it’s not too fussy. It needs to be a straightforward recipe that’s easy to put together, has a big payoff, and is sure to be a hit with my two young girls. Chocolate’s always good. Sprinkles are a plus. And sugar is a necessity.

Most baking recipes call for one of three types of sugar: powdered, granulated, or brown, but a less common fourth option has quickly become my favorite: ultrafine sugar, a.k.a. baker’s sugar. 

What Is Baker’s Sugar?

Domino has recently come out with their version of baker’s sugar. Its fine-grained crystals—somewhere between granulated and powdered—make it extremely versatile and help to create lighter, fluffier baked goods.

My muffins are more tender when I use it, and when I creamed butter and sugar for my usual batch of chocolate chip cookies, the sugar incorporated more quickly and thoroughly.

When You Should Use Baker’s Sugar

One other place this sugar really shines is in recipes requiring you to whip sugar and egg whites. The sugar dissolves into the egg whites quickly, with no grainy texture. I’m going to recommend it to my Aunt Colleen for her butterhorn cookies—I know she’ll be impressed by how the meringue-like filling comes together. My three-ingredient macaroons are next on my list, another recipe with egg whites that will work even better with baker’s sugar.

I’ve also been enjoying this sugar in drinks. It dissolves quickly in iced tea, lemonade, and cocktails. You can even use it in place of simple syrup, using half the amount required in any cocktail recipe. It made for a less watered down whiskey sour the other night, with no grainy texture at all after a hearty shake.

Domino’s Packaging is a Real Bonus

Another place Domino’s new sugar really shines is its packaging. I don’t know who decided that sugar should be sold in leaky paper bags, but it’s high time someone rethought that decision, and I’m so glad they did! The sturdy, reclosable, lidded tub of baker’s sugar has an opening that’s big enough for a measuring cup, and it’s a pleasure to use compared to reaching into a paper bag. The fact that it’s ultrafine sugar is a bonus. I wish all granulated sugar came packaged this way.