Frequently Asked Questions

Sugar is a carbohydrate that is created naturally in all fruits and vegetables. It is produced during the process of photosynthesis, by which plants capture sunlight and convert it into food and energy. For more information about sugar and nutrition, please visit the Canadian Sugar Institute's website at sugar.ca.

Sugar has 15 calories per teaspoon. For more information about sugar and nutrition, please visit the Canadian Sugar Institute's website at sugar.ca.

It contains more of the components of the original sugar cane, which are responsible for its characteristic cane flavour. However, the differences between brown and white sugar are nutritionally insignificant in a well-balanced diet. For more information about sugar and nutrition, please visit the Canadian Sugar Institute's website at sugar.ca.

All of our products are made from pure cane sugar.

Our brown sugars come in a range from Golden Yellow to Dark Brown. Golden Yellow is lighter in colour with a milder flavour, while Dark Brown is the darkest and most flavourful of the brown sugars.

Icing sugar is granulated white sugar that has been crushed into a fine powder, and cornstarch is added to prevent caking. It is ideal for icings or as a sprinkle-on dessert topping.

A small amount of cornstarch is added to Icing Sugar to prevent it from clumping.

In certain parts of the world, castor sugar is commonly used. It is a very fine granulated sugar.

All Redpath Sugar products are gluten-free.

We do not use animal products or by-products in our refining process for sugar, so Redpath Sugar products are suitable for vegetarians and vegans.

Granulated sugar, properly stored (tightly closed and in a dry place), has an indefinite shelf life because it does not support microbial growth.

Granulated sugar will harden when exposed to any type of moisture. Here is an easy way to make hardened granulated sugar soft again: preheat your oven to the lowest temperature, 150–200°F. Remove sugar from the package and put it in an ovenproof container that will hold the sugar. Place in the warm oven for approximately 15 minutes. Tap sugar with a spoon. If it starts to fall apart, turn the oven off and leave the sugar in the oven for an hour or two to dry out completely. Always store granulated sugar in an airtight container.

Store icing sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it may absorb strong odours if left unsealed.

Brown sugar should be stored in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavour.

Quick softening method: If you need to use hard brown sugar immediately, remove it from the package into an oven-safe container and heat it at 120°C (250°F). Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution as oven-heated sugar is very hot!

Microwave softening method: Place desired amount of brown sugar in a microwave-safe bowl. Cover sugar with two pieces of wet (but not dripping) white paper towels. Tightly cover the bowl with plastic wrap. Heat in the microwave at HIGH for 1½–2 minutes. Divide sugar with a fork (sugar will be hot); stir. Again, microwave-softened sugar hardens as it cools, so microwave only the amount of sugar you need. Use immediately and use caution, as it will be hot. Microwave ovens vary in power; cooking time may need adjustment.

Time-permitting softening method: Place hardened brown sugar in a tight-sealing container. Place a small piece of plastic wrap or foil on top of the sugar, then cover with two pieces of dampened but not dripping-wet paper towels. Or you can add a slice of bread to the bowl of sugar. Place the lid on the container and seal it tightly. Remove the paper towel or bread after the sugar absorbs the moisture and softens (about two days), and tightly reseal the container. Divide sugar with a fork; stir.

Brown sugars come in a range from Light Yellow to Golden Yellow to Dark Brown. Light Yellow is light in colour with a mild flavour, Golden Yellow is slightly darker with a stronger flavour, while Dark Brown is the darkest and most flavourful of the brown sugars.

The “X” designations are derived from the mesh sizes of the screens used to separate powdered sugar into various sizes. Thus, 6X has a larger particle size, and 10X has a smaller particle size. Using 12X yields the smoothest possible icings and fondants.