Brown Sugar vs. White Sugar: How Do They Differ? Discover the key contrasts between these two varieties of sugar.

Sugar plays a crucial role in adding sweetness to a wide range of dishes, including your daily coffee. However, not all sugars are created equal, and brown and white sugars have distinct characteristics that can influence the taste, texture, and overall outcome of your recipes.

Before deciding to swap brown sugar for white sugar (or vice versa) in your recipes, it's important to understand the differences between them and how your choice of sweetener can impact the final result.

What Sets Brown Sugar Apart from White Sugar?

The main distinction between brown sugar and white sugar lies in their production process. Both types of sugar are derived from sugar cane or, less frequently, sugar beets. The process begins by extracting juice, heating and thickening it, and then separating the liquid from the crystalline part using a centrifuge.

The liquid continues to be heated and thickened until it becomes molasses. The crystals are then spun again, dissolved in water, and filtered to remove any impurities. Several additional steps follow, including the use of chemicals and bone char to eliminate color, resulting in granulated sugar.

Brown sugar can be produced in two ways. The first is through natural or unrefined brown sugars, which are less processed, maintaining their color and moisture—such as raw or turbinado sugar. More commonly, however, the brown sugar found in stores is simply white granulated sugar with varying amounts of molasses added back in.

Is Brown Sugar a Healthier Alternative to White Sugar?

In terms of nutrition, brown sugar is very similar to white sugar. Both provide around 16 calories per teaspoon, and while brown sugar contains trace amounts of minerals such as magnesium, copper, and iron, these differences are not significant enough to make brown sugar a clear nutritional winner.

Brown sugar, especially in its raw form, undergoes less processing compared to white sugar. Many vegans and supporters of natural foods prefer minimally processed options like turbinado sugar, avoiding those that are refined with bone char.

The Differences Between Using Brown Sugar and White Sugar in Baking and Recipes

While both brown and white sugars add sweetness, the distinctive molasses in brown sugar lends a richer, deeper flavor to recipes. However, each sugar type influences baked goods in its own way, enhancing them with unique characteristics.

Both brown and white sugars contribute to the texture of baked goods by retaining moisture in the batter, which helps keep them moist. Brown sugar, with its added molasses, holds even more moisture, making your final product softer compared to using white sugar.

Sugar plays a key role in making certain baked goods light and fluffy. When beaten with butter or fats, it helps form air pockets that expand during baking. Similarly, when mixed into egg whites, sugar stabilizes them, making them hold their structure better.

When baked, sugar caramelizes, giving your treats a golden, crisp finish. This effect is even more pronounced when brown sugar is used in a recipe, providing a richer, deeper color and flavor.

In non-baking dishes like sauces, marinades, juices, and syrups, the main difference between white and brown sugar is the flavor and appearance of the final product. Using brown sugar in barbecue sauce, for instance, will impart a caramelized, richer taste, while opting for brown sugar in a simple syrup will give your cocktail a darker hue.

Can You Substitute White Sugar for Brown Sugar (and Vice Versa)?

Brown and white sugars can be swapped out in a one-to-one ratio for most recipes, though this substitution may alter the taste and texture of your baked goods.

If you're missing brown sugar, don't fret! You can easily create your own by mixing one to two tablespoons of molasses, or another liquid sweetener like honey, maple syrup, or agave, into just under a cup of white granulated sugar.

If you're short on granulated sugar and need to use brown sugar instead, simply reduce a couple of tablespoons of any other liquid ingredient, such as milk or cream, to offset the added moisture from the brown sugar.