How Brown Sugar and White Sugar Differ—and Why It Matters

White sugar and brown sugar are both essential ingredients in baking, and the sweet flavor they promote is irreplaceable in baked goods like cakes, cookies, cupcakes, and quick breads. Though both types of sugar contribute to the flavor and texture, there are differences between the two that can impact the finished product. So, which should you reach for in your next baking project? We spoke to a pastry expert to help us break down the differences between white sugar and brown sugar and when you should use each. 

What Is White Sugar?

To make white sugar, sucrose is extracted from either sugar beets (the root of the plant) or refined sugar cane. It gets filtered to make it white, leaving behind molasses as a (delicious and nutritious) byproduct. “To get bright, white granulated sugar, all of the molasses is removed from the sugar as it’s processed to leave a pure, sweet-tasting white crystal,” says Baldwin. Once filtered, the sugar then gets crystallized to appear as the granules we know it by. White sugar is colorless when added to other ingredients. It is also odorless and has a neutral, sweet flavor. It is extremely versatile and can be used in baked goods, savory foods, beverages, and sauces. 

What Is Brown Sugar?

Brown sugar is white sugar with the molasses added back in, says Baldwin. In the U.S., brown sugar can typically be found in two styles: light brown sugar and dark brown sugar, and the difference between the two lies in the amount of molasses present.

The amount of molasses added back in determines the flavor, color, and moisture content. Dark brown sugar has about double the amount of molasses as light brown sugar, therefore imparting a darker color and stronger, more caramelized flavor. Due to the higher moisture content, it’s essential to store brown sugar properly to prevent it from drying out. 

How They Are Used Differently

Baking: Both brown sugar and white sugar are used in baking; there is a difference in how they contribute flavor and moisture content. Generally, you should follow the recipe and use the type of sugar called for. Swapping brown sugar for white sugar, for example, may change the texture and make a baked good too moist, or the caramel flavor of the brown sugar could overpower the other flavors in the cake or cookie.

Keep in mind when baking that brown sugar helps to promote a dense, chewy texture thanks to the moisture content in the molasses. Think: chewy brownies or soft, dense chocolate chip cookies. On the other hand, white sugar helps to create crispy, crunchy cookies that have a drier texture. Many baking recipes use white and brown sugars to get the best aspects of both.

Savory uses for brown sugar: As brown sugar has a more prominent, caramel-like flavor, it is used where this stronger flavor is desirable. Examples include some baked goods or desserts but generally not in savory foods. However, it can be a great choice for meat rubs or marinades when you want to impart a richer, more caramelized flavor.

Savory uses for white sugar: In addition to being widely used in baking, white sugar is also often used in small amounts to balance out savory or acidic dishes, like in this baked salmon sushi. 

Drinks: Because white sugar has a more neutral flavor, it’s the type of sugar most typically used to sweeten beverages like lemonade, iced tea, or coffee.

Substituting Brown Sugar for White Sugar

In a pinch, Baldwin says that brown sugar and white sugar can be swapped in most recipes, but you should keep in mind the properties of each sugar before making the switch, remembering that brown sugar will bring more color, moisture, and flavor. This will not impact a marinade or sauce but can alter a cake. Additionally, she says, "Because molasses is acidic, it can change the way your baking soda reacts in the recipe." The effect will likely be minimal for most recipes, but you may want to increase the baking soda slightly to account for the extra acidity.