Brown Sugar Vs White Sugar: What's The Difference?

What is white sugar?

White sugar (granulated sugar) is pure refined sucrose, processed from sugar cane or sugar beets. The refining process removes all impurities, color, and natural molasses content, leaving pure crystalline white sucrose. Granulated sugar (the standard cooking sugar) has medium-sized crystals; powdered/confectioners' sugar is finely ground granulated sugar mixed with cornstarch; superfine/caster sugar has smaller crystals for faster dissolving. White sugar is the standard sweetener in baking, beverages, cooking, and food manufacturing. It contains no nutrients beyond calories (4 calories per gram, 16 calories per teaspoon). White sugar provides clean sweetness without altering the flavor of other ingredients. It's used in countless applications: cakes, cookies, candies, beverages, sauces, dressings, and as a basic ingredient. White sugar has indefinite shelf life when stored dry.

What is brown sugar?

Brown sugar is white sugar with molasses added back (or never fully removed during processing). Light brown sugar contains about 3.5 percent molasses; dark brown sugar contains about 6.5 percent. The molasses gives brown sugar its color, moisture, and characteristic caramel-toffee flavor. Most commercial brown sugar in the US is made by spraying refined white sugar with molasses; some 'natural' brown sugars are minimally processed cane sugar that retains its natural molasses content. The moisture content of brown sugar requires special storage to prevent hardening; store in airtight containers, and use brown sugar storage discs or a piece of bread to maintain moisture. Brown sugar provides extra moisture and flavor depth to baked goods, especially cookies, brownies, and quick breads. The natural acidity of molasses also affects leavening.

How do brown and white sugar compare?

Composition differs slightly: white sugar is pure sucrose; brown sugar is sucrose plus 3.5-6.5 percent molasses. Color differs: white sugar is white; brown sugar ranges from light golden to dark amber. Flavor differs: white sugar is cleanly sweet; brown sugar has caramel, toffee, and molasses notes. Moisture content differs significantly: white sugar is dry; brown sugar contains about 4-7 percent moisture. Cooking behavior differs: brown sugar adds moisture to baked goods, producing softer textures; white sugar produces crisper results. Calorie content is nearly identical (about 15-17 calories per teaspoon for both). Mineral content: brown sugar has trace calcium, iron, potassium, and magnesium from molasses, but the amounts are nutritionally negligible. Price is similar; brown sugar typically costs about the same as white sugar by weight.

Can you substitute one for the other?

Yes, brown and white sugar substitute for each other in most baking recipes with minor adjustments. To substitute brown sugar for white sugar: reduce other liquid in the recipe by 1 tablespoon per cup of brown sugar (to account for the moisture in brown sugar); expect richer flavor and softer texture. To substitute white sugar for brown sugar: add 1 tablespoon of molasses per cup of white sugar (for light brown sugar equivalent), or 2 tablespoons of molasses (for dark brown sugar equivalent); expect a similar result. For chocolate chip cookies, brown sugar produces chewy cookies while white sugar produces crisp; the choice affects final texture. For meringues and frostings, white sugar is essential (brown sugar's color and moisture would ruin both).