To crystallize or precipitate out of solution, used specifically of sugar or sucrose; or to cause sugar to separate and solidify from a liquid mixture.
When the sugar in a liquid turns into solid crystals and falls out of the liquid.
2 meanings, ordered from most common to least. Color-coded by CEFR level.
Of sugar in a liquid: to separate and form crystals, often as an undesirable process in cooking or food storage.
"The honey had been sitting so long that the sugar had completely sugared out, turning the whole jar into a thick, grainy paste."
In winemaking or brewing, for residual sugar to crystallize and drop out of the liquid, affecting the clarity or taste of the product.
"The winemaker was disappointed to find that the sugar had sugared out during cold storage, leaving crystals at the bottom of every bottle."
For sugar to come out (of a liquid mixture).
When the sugar in a liquid turns into solid crystals and falls out of the liquid.
Primarily a technical/culinary term used in food science, confectionery, and winemaking. Describes a problem (unwanted crystallization) or a deliberate process. Not common in everyday speech.
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