Brown Sugar, White Sugar, Powdered Sugar - Oh My!

Just what is the difference between brown sugar, white sugar, and powdered sugar? Why would you use one over the other? Which one is the best? If you've ever found yourself wondering about this mystery, wonder no more! I'm going to break it down for you.

First of all, which one is best? It depends! They each have their own unique characteristics which are useful in different applications.

Ok, so what's the difference and when would you use one versus the other?

Brown Sugar

• Brown sugar was historically unrefined sugar with residual molasses left in the sugar. However, modern methods refine the sugar first, removing the molasses by spinning it in a centrifuge, then add molasses back to the sugar. This allows for more control over molasses content which creates consistency in the product.
• There are two common types of brown sugar: light brown and dark brown. Light brown is the most common type and it contains 3.5% molasses; dark brown sugar contains 6.5% molasses. The only real difference is in flavor. If you prefer a lighter more delicate flavor, choose light brown. If you prefer a stronger flavor, choose dark brown.
• Molasses has hygroscopic properties which means that it is attracted to water. This is useful in recipes that you want to keep moist such as cakes, cookies, brownies, or granola bars. Use this type of sugar if you prefer chewy cookies versus crispy cookies.
• Molasses has a slight caramel flavor to it. This makes it great to add a hint of caramel to recipes such as apple pie, fried apples, bananas foster, etc.
• The proper way to measure brown sugar is to firmly pack it down into the measuring cup. You should always assume that brown sugar should be firmly packed unless the recipes specifies otherwise.

White Sugar

• Also known as granulated sugar. 
• Granulated sugar is commonly used in cakes, cookies, simple syrup, and caramel.
• Granulated sugar tends to give the final product a crispier texture. You'll want to choose this type of sugar if you prefer crispy cookies versus chewy cookies.
• The grain is pretty large and the sugar can be pretty heavy. This sugar is not ideal for delicate foods such as meringue or whipped cream.

Powdered Sugar

• Also known as confectioner's sugar or icing sugar.
• Powdered sugar is white sugar that has been very finely ground (even finer than "superfine" sugar). It has a soft, light, powdery texture, almost like wheat flour.
• Powdered sugar is useful in recipes that require a very smooth texture such a frosting or other cake decorations. It is also very light weight and is ideal for delicate foods such as meringue or whipped cream.