The main differences between white and brown sugar are their taste and color.  Swapping white sugar for brown sugar in recipes will affect the color of foods, giving a light-caramel or brown hue.

Brown and white sugar also have unique flavor profiles. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes.

On the other hand, white sugar is sweeter, so you can use less of it and its neutral flavor makes it a versatile ingredient in baking, working well in fruit sponges and sweet pastries.


In order to assist us in reducing spam, please type the characters you see:

You may also like