Brown Sugar vs White Sugar: What’s the Difference?

Sugar is in everything from brownies to banana bread. Have you ever wondered what is the difference between brown and white sugar. This article compares brown and white sugar to help you decide which to choose.

Science of Sugar

First of all, let’s take a look at sugar on the molecular level. Table sugar is called sucrose whose chemical formula is C12H22O11. Sugar is made up of carbon, hydrogen and oxygen, and contains a hydroxyl group, which makes the molecule very polar and therefore very soluble. Like all compounds made from these three elements, sugar is a carbohydrate. Sugar is known for storing two things: energy and moisture. When baking, adding sugar to recipes helps to absorb water and prevent a tough texture in a baked good. The sugar forms bonds with water molecules to keep the baked goods moist. Sugar also creates air bubbles when mixed with other liquid ingredients which causes the batter the rise.

Baking with Sugars

Now what is the difference between brown sugar and white sugar in baking? First of all, brown sugar is just white sugar with cane molasses. For the cause of cookies, brown sugar causes the cookie to be more moist since molasses is a liquid.

White sugar is used in a number of baked goods that require adequate rising, such as meringues, mousses, soufflés, and fluffy baked goods. In contrast, brown sugar is used for dense baked goods, such as zucchini bread and rich cookies. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. On the other hand, white sugar is sweeter and has a more neutral flavor which makes it a more versatile ingredient.