When you think of 'sugar' in French, the word sucre probably comes to mind right away. It's the most common and direct translation, perfect for when you're asking for a sugar packet for your coffee.

But what about when you're baking a cake, talking about different types of sweeteners, or even using a sweet term of endearment? The French language, with its culinary richness, has more than one way to talk about this sweet substance.

Let's dive into nine delicious ways to say 'sugar' in French and sweeten up your vocabulary!

1. The Standard 'Sugar' – Le Sucre

The most fundamental and widely used word for 'sugar' in French is le sucre. This is your go-to term in almost any context, from cooking to ordering a coffee.

A crucial point for learners: le sucre is a masculine noun. This means you must always use masculine articles and agreements with it, such as le sucre (the sugar), un sucre (a sugar), or du sucre (some sugar). For example, you would say le sucre blanc for 'white sugar'.

You will encounter le sucre when talking about the granulated substance used in food and drinks. Common forms you might see or ask for include un morceau de sucre (a sugar cube/lump) or le sucre en poudre (powdered/caster sugar).

To integrate it into conversation, you can use phrases like Tu veux du sucre ? (Do you want some sugar?) or Je ne mange pas de sucre (I don't eat sugar). In a café, you might simply ask for le sucre to go with your drink.

The verb associated with sugar is sucrer, which means 'to sweeten' or 'to add sugar to'. For instance, Il sucre toujours son café translates to 'He always puts sugar in his coffee'.

💡 * J'ai besoin de sucre pour faire ce gâteau.

Pouvez-vous me passer le sucre, s'il vous plaît ?

Ce café est trop sucré pour moi.

Préférez-vous le sucre roux ou le sucre blanc ?

Les enfants mangent trop de sucre.

The 'sugar cube' – un morceau de sucre

The 'sugar cube' – un morceau de sucre

In French, the standard way to say “a sugar cube” or “a lump of sugar” is un morceau de sucre. The word morceau literally means “piece” or “bit,” so the phrase directly translates to “a piece of sugar.”

You will most commonly encounter this phrase in a café or restaurant. When ordering a hot beverage like coffee (un café) or tea (un thé), this is the precise term to use if you need to ask for a sugar cube.

However, the word morceau is far more versatile than just describing a sugar cube. It is a fundamental noun used to refer to a piece, part, or fragment of a larger whole, making it incredibly useful in various contexts.

For example, you can use it to ask for un morceau de gâteau (a piece of cake), cut un morceau de fromage (a piece of cheese), or listen to un morceau de musique (a piece of music). Mastering this word helps you describe portions of many different things.

While un morceau de sucre refers to a solid cube, you will also frequently see sugar packets, which are called un sachet de sucre. Often, when ordering, you can simply state the number of sugars, as in, “Un café avec deux sucres, s'il vous plaît.”

💡 * Je voudrais un café avec un morceau de sucre, s'il vous plaît.

Combien de morceaux de sucre veux-tu dans ton thé ?

Elle a mangé un gros morceau de gâteau au chocolat.

J'adore ce morceau de musique classique.

The 'powdered sugar' or 'icing sugar' – le sucre glace

When you're following a French recipe for desserts, especially for toppings and decorations, you'll encounter the term for 'powdered sugar' or 'icing sugar': le sucre glace.

Le sucre glace is sugar that has been ground into a fine, white powder. It dissolves almost instantly and is essential for creating smooth icings and frostings. It typically includes a small amount of an anti-caking agent, like cornstarch (la fécule de maïs), to prevent clumping.

The name provides a clear hint to its use. Sucre is the French word for 'sugar', and glace can mean 'ice', but in a culinary context, it refers to 'icing' or 'glaze'. Therefore, le sucre glace literally translates to 'icing sugar'.

You will find le sucre glace used for making a smooth frosting (un glaçage), dusting over pastries like crêpes and beignets for a decorative finish, and in recipes for delicate cookies or meringues where granulated sugar would be too coarse.

Be careful not to confuse le sucre glace with le sucre en poudre, which refers to regular granulated sugar. Using one in place of the other will significantly change the texture of your final dish.

💡 * Saupoudrez le gâteau de sucre glace avant de le servir.

Pour faire le glaçage, mélangez le sucre glace avec un peu de jus de citron.

La recette nécessite 200 grammes de sucre glace.

Peux-tu acheter du sucre glace au supermarché ?

1. The 'brown sugar' – la cassonade or le sucre roux

When talking about 'brown sugar' in French, you'll encounter two main terms: la cassonade and le sucre roux. While often used interchangeably in casual conversation, they technically refer to slightly different products.

La cassonade is the closest equivalent to the moist, soft brown sugar common in North America and the UK. It's typically unrefined cane sugar that retains its natural molasses, giving it a distinct caramel flavor and a damp, clumpy texture perfect for baking.

Le sucre roux is a more general term, literally meaning 'russet sugar.' It can refer to cassonade, but it can also describe sugar (from cane or beet) that is either naturally brown or is refined white sugar with molasses added back. It is often drier and more granular than cassonade.

In a supermarket, if you need soft brown sugar for a cookie recipe, look for la cassonade. If a recipe just calls for sucre roux, it often implies a more generic, granulated brown sugar. For most everyday purposes, however, the terms are understood to mean the same thing.

💡 * J'ajoute toujours de la cassonade dans ma tarte aux pommes. (I always add brown sugar to my apple pie.)

Pourriez-vous me passer le sucre roux, s'il vous plaît ? (Could you please pass me the brown sugar?)

La recette demande 200 grammes de cassonade. (The recipe calls for 200 grams of brown sugar.)

Le sucre roux est délicieux sur les crêpes. (Brown sugar is delicious on crepes.)

1. The 'cane sugar' – le sucre de canne

The 'cane sugar' – le sucre de canne

Le sucre de canne is the direct and standard French term for 'cane sugar.' The phrase literally translates to 'the sugar of cane.' It's a compound noun formed by sucre (sugar) and canne (cane).

In French, the word sucre is masculine. Therefore, you always use the masculine article le (the) or the partitive article du (some). This grammatical rule applies to all types of sugar, including le sucre de canne.

This term is used universally, from grocery store labels and recipes to conversations in cafés. When ordering a coffee, you might be offered sucre blanc (white sugar) or sucre de canne, which often refers to brown or raw cane sugar packets.

While le sucre de canne can be either white or brown, the specific term for brown cane sugar is la cassonade. You might also hear le sucre roux (brown sugar), which is a more general term. However, in many contexts, sucre de canne is used colloquially to mean brown sugar.

💡 * Je préfère mon thé avec un peu de sucre de canne.

La recette demande 200g de sucre de canne.

Pouvez-vous me passer le sucre de canne, s'il vous plaît ?

Ce gâteau est fait avec du sucre de canne biologique.

The 'vanilla sugar' – le sucre vanillé

A staple in any French kitchen, le sucre vanillé translates directly to “vanilla sugar” and is a key ingredient for achieving that classic French pastry flavor.

Unlike vanilla extract, which is liquid, le sucre vanillé is granulated sugar that has been infused with vanilla. In France, it's most commonly sold in small paper packets, each containing about 7.5 grams, a standard measurement in many recipes.

You'll find le sucre vanillé listed in countless French recipes for gâteaux (cakes), crêpes, tartes (tarts), and even to sweeten yaourts (yogurts). It provides a more subtle and integrated vanilla flavor than extract, which is why French bakers often prefer it.

While readily available in Europe, finding these specific packets can be tricky elsewhere. However, you can easily make your own by placing a split vanilla bean into a jar of granulated sugar and letting it sit for a week or two to absorb the aroma.

In short, when a French recipe calls for sucre vanillé, it's referring to this specific, fragrant sugar. Using it, whether store-bought or homemade, will make your French treats taste much more authentic.

💡 * N'oublie pas d'ajouter un sachet de sucre vanillé à la pâte à crêpes. (Don't forget to add a packet of vanilla sugar to the crêpe batter.)

Ce yaourt est délicieux avec juste un peu de sucre vanillé. (This yogurt is delicious with just a little vanilla sugar.)

La recette de ma grand-mère pour le gâteau au yaourt utilise toujours du sucre vanillé. (My grandmother's recipe for yogurt cake always uses vanilla sugar.)

The 'sweetener' – un édulcorant

The French word for a 'sweetener' is un édulcorant. This term specifically refers to a substance, often artificial or a sugar substitute, used to sweeten food and drinks.

Un édulcorant is a masculine noun. Therefore, you must use masculine articles and adjectives with it, for example, l'édulcorant (the sweetener) or un édulcorant artificiel (an artificial sweetener).

The related verb is édulcorer, which means 'to sweeten'. The term édulcorant is commonly found on food packaging and in discussions about health and diet, distinguishing it from le sucre (sugar).

💡 * J'utilise un édulcorant dans mon café au lieu du sucre. (I use a sweetener in my coffee instead of sugar.)

Ce produit est sans sucre mais contient des édulcorants. (This product is sugar-free but contains sweeteners.)

Quel type d'édulcorant préférez-vous ? (What type of sweetener do you prefer?)

The 'sweet things' or 'candy' – les sucreries

To talk about sweet things, sugary treats, or candy in a general sense, the French use the plural noun les sucreries.

Derived from sucre (sugar), les sucreries literally translates to 'sugary things.' It's a broad category that encompasses all types of confections, from hard candies (bonbons) to chocolates and small pastries.

This is the perfect catch-all term. You would use les sucreries when referring to sweets in general, such as when discussing a preference for sugary food or advising someone to cut back on them.

💡 * J'essaie de manger moins de sucreries cette année. (I'm trying to eat fewer sweets this year.)

La vitrine de la pâtisserie était pleine de sucreries alléchantes. (The pastry shop window was full of tempting sweet things.)

Attention, trop de sucreries n'est pas bon pour les dents ! (Be careful, too much candy is not good for your teeth!)

1. The 'Lump of Sugar': Un Carré de Sucre

The most direct and common way to say 'a lump of sugar' or 'sugar cube' in French is un carré de sucre. The word carré literally translates to 'square,' which perfectly describes the typical shape of a sugar cube served with coffee or tea.

You will also frequently hear un morceau de sucre, which means 'a piece of sugar.' While carré is specific to the cube shape, morceau is a more general term. In practice, they are often used interchangeably in everyday situations, so you can use whichever you prefer.

This vocabulary is essential in a French café or restaurant. When ordering a hot beverage, you can ask for sugar by saying, 'Avec un carré de sucre, s'il vous plaît' (With a lump of sugar, please). If someone asks how much sugar you take, you can simply reply with the number, like 'Deux morceaux, merci' (Two pieces, thank you).

💡 *Je voudrais un café avec un carré de sucre, s'il vous plaît.
*Combien de morceaux de sucre mets-tu dans ton thé ?
*Le cheval a mangé le carré de sucre que je lui ai donné.
*Il ne reste plus qu'un morceau de sucre dans la boîte.

Are there other ways to say 'sugar' in French?

Our list features the most essential ways to say 'sugar' in French, especially for everyday conversation and cooking. However, the world of French gastronomy is vast and delicious! You'll find many other specific terms in professional kitchens, regional recipes, and even in scientific contexts.

To discover more, you can do an online search for specific phrases like 'types de sucre en pâtisserie' (types of sugar in pastry-making). This will help you find specialized vocabulary that will impress any French baker.

Pay close attention the next time you're at a French boulangerie-pâtisserie or reading the ingredients on a French product. You'll start to notice words like cassonade or sucre glace in their natural habitat, which is the best way to learn.

As you watch, read, and listen to French content—especially cooking shows or recipe blogs—you'll naturally pick up on the nuances and discover even more sweet vocabulary. Learning in context makes the words stick!

If you want to explore more culinary terms or idiomatic expressions related to sweetness, the Larousse dictionary entry for sucre is an excellent and reliable starting point.

I hope this guide has sweetened your French learning journey! We'll end with a well-known French proverb that perfectly captures the power of sweetness: On n'attrape pas les mouches avec du vinaigre. (You don't catch flies with vinegar.)

'9 ways to say "sugar" in French'