1. a sweet crystallizable material that consists wholly or essentially of sucrose, is colorless or white when pure tending to brown when less refined, is obtained commercially from sugarcane or sugar beet and less extensively from sorghum, maples, and palms, and is important as a source of dietary carbohydrate and as a sweetener and preservative of other foods

2. any of various water-soluble compounds that vary widely in sweetness, include the monosaccharides and oligosaccharides, and typically are optically active

3. a unit (such as a spoonful, cube, or lump) of sugar

4. a sugar bowl

5. to make palatable or attractive sweeten
a story sugared with romance

6. to sprinkle or mix with sugar

7. to form or be converted into sugar

8. to become granular

9. to make maple syrup or maple sugar

10. a sweet substance usually in the form of white or brown crystals or white powder that comes from plants and is used to make foods sweeter

11. the amount of sugar in one spoonful, lump, packet, etc.

12. any one of various substances that are found in plants and that your body uses or stores for energy

13. to put sugar on or in (something)

14. to make maple syrup or maple sugar by boiling sap from maple trees

15. a sweet material that consists essentially of sucrose obtained from sugarcane or sugar beets, is typically colorless or white when pure, and is commonly used to sweeten foods and beverages

16. any of numerous soluble and usually sweet carbohydrates (as glucose or sucrose) that occur naturally especially in plants

17. to mix, cover, or sprinkle with sugar
The baker sugared the doughnuts.

18. a sweet crystallizable substance that consists chiefly of sucrose, is colorless or white when pure and tending to brown when less refined, is obtained commercially from sugarcane or sugar beet and less extensively from sorghum, maples, and palms, and is important as a source of dietary carbohydrate and as a sweetener and preservative for other foods and for drugs and in the chemical industry as an intermediate

19. any of various water-soluble compounds that vary widely in sweetness and comprise the oligosaccharides including sucrose