White Fudge: Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in plants like sugarcane and sugar beets. It is extracted, purified, and crystallized to produce the white granular product commonly known as table sugar.

Sugar is primarily used as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, acts as a preservative in products like jams, and aids in browning for baked goods. It is widely used in candy, baked goods, soft drinks, and many processed foods.

The U.S. Food and Drug Administration (FDA) considers sugar to be Generally Recognized As Safe (GRAS). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugar. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that free sugars should account for less than 10% of total energy intake. High intake of added sugars can contribute to excess calorie intake, which may lead to weight gain, and is associated with an increased risk of dental cavities.