When you add sweetness to your morning cup of coffee, most likely you choose white, granulated sugar. You could also use sugar in the raw or brown sugar, both products of sugar cane purification. Sugar in the raw, or raw sugar, is a light, golden brown crystal that has a mild, caramel taste. Brown sugar is darker in color and stickier in texture, and has a definite caramel taste.
Mixing white sugar crystals with various amounts of molasses results in a soft, lumpy product called brown sugar. The amount of molasses added depends on the producer, but you could expect light brown sugar to contain 3.5 percent molasses, while dark brown sugar might contain 6.5 percent molasses.Brownsugar imparts the taste of molasses to recipes and adds moisture to make a softer texture.