What term describes the sugar that is used to sweeten confections?

Granulated sugar is the most commonly used type of sugar for sweetening confections due to its fine, crystalline structure that dissolves easily in liquids and blends seamlessly into recipes. This form of sugar provides the necessary sweetness while also contributing to the desired texture and consistency of various confections, including candies and chocolates.

Brown sugar, while also a sweetener, contains molasses which introduces a distinct flavor and moisture, making it more suitable for certain baked goods rather than confections where a clean, sweet taste is often desired. Liquid sugar is useful in some applications, especially for beverages or when a quick dissolution is needed, but it may alter the intended texture of solid confections. Molasses, on the other hand, is a byproduct of sugar refining that adds flavor and color rather than functioning as a primary sweetener in confections.

Thus, granulated sugar remains the standard in confection production, providing the right balance of sweetness and texture that is essential for creating a variety of sweets.