16 Things To Know Before Baking With Domino Sugar

There's a long history of sugar production in Florida, as well. The Fanjul family launched a sugarcane farming and milling company in Palm Beach County, FL, in 1960, producing 10,000 tons of raw sugar in their first harvest. Sugar production in this family dates back to the 1850s in Cuba, and their business (now known as Florida Crystals) has since grown to include two sugar mills, a sugar refinery, packaging and distribution center, and a rice mill in the Sunshine state.

In 1906, the Domino Sugar brand received its U.S. trademark. Some believe the name "Domino" was given since the sugar cubes resembled game tiles. Today, Domino Foods, Inc. is the largest marketer of refined sugar in the U.S. with a combined production capacity of 2.2 million metric tons of sugar per year.

Sugar sales were halted in 1942 when access to the countries providing raw sugar was cut off during World War II. Customers were limited to two pounds of sugar per month.

Sold in bags, boxes and canisters marked with the brand’s iconic, bright yellow color and familiar blue-and-red logo, Domino’s granulated sugar products have been on the market for 115 years.

Domino is a part of ASR Group along with iconic brands such as C&H Sugar, Redpath, and Tate & Lyle—which creates popular products like Golden Syrup, sold in the U.K.

Did you know that this key baking ingredient grows in a field? It originates with sugarcane—a tall, fibrous plant packed with sucrose. When sugarcane is harvested, it’s cut at the bottom of the stalk, then the plant regrows and can be harvested again in a year. Sugar is one of nature’s most efficient agricultural crops from the field to the table.

After sugarcane is harvested and cut into small pieces, it’s run through rollers that crush the stalks seven times to extract their juices. The juice is heated and clarified, removing impurities. The resulting thick syrup is crystallized and continues to grow.

Domino makes focused efforts to reduce waste and engage in responsible sourcing and farming practices. Resources such as water vapor and fiber leftover from the refining process are reused to produce electricity and make plates and other disposable containers. The company's biomass power plant produces clean, renewable energy that powers its sugar operations as well as local homes.

During crystallization, molasses is left around some of the sugar crystals. When creating white sugar, the remaining molasses is washed away, leaving behind 99.5% sucrose. Light brown and dark brown sugars are the result of varying levels of remaining molasses that’s incorporated into the final product. This keeps the sugar moist and lends rich, caramel flavor to recipes where light and dark brown sugars are used, such as brownies, cookies, BBQ sauces and marinades.

Confectioners sugar, which you’ve probably used to whip up a batch of frosting, fudge or homemade Christmas candy, is granulated sugar that’s been pulverized into a fine powder. Domino’s confectioner’s sugar also contains cornstarch to prevent caking.

Domino's latest product, Golden Sugar, is a less processed form of their famous granulated sugar. While white sugar is refined to remove all color, Golden Sugar maintains some of the naturally occurring molasses left behind during the crystallization process.

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Golden Sugar is made from pure cane sugar, but has a golden color and hint of molasses flavor. It works cup-for-cup and dissolves just like white sugar, so bakers can sub it in to any recipe.

Sugar is not just an agent for sweetness in recipes—it adds texture, flavor and water content, contributing to different results depending on the type you choose to use. Check out how sugar can affect the flavor and chewiness of cookies and brownies.