Types of Brown Sugar

The American Diabetes Association lists agave as a sweetener to limit, along with regular table sugar, brown sugar, honey, maple syrup, and all other sugars. Liz Applegate, director of sports nutrition at the University of California, Davis, agrees.

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).

Natural Brown Sugar There is a type of sugar that has a brown color which is typically called turbinated sugar or "sugar in the raw." It is the least harmful type of sugar because it hasn't been bleached or given unnatural ingredients.

The major component of coconut sugar is sucrose (70-79%), followed by glucose (3-9%). Sucrose (table sugar) is made up of half fructose. That makes coconut sugar 38-48.5% fructose, which is about the same as table sugar. [7] Sugar is sugar, no matter what form it’s in.

Confectioners’ Sugar Substitute – How To Substitute Confectioner’s Sugar Mix 1 cup granulated sugar and 1 tablespoon cornstarch in a blender at high speed for several minutes. As with most substitutes, the consistency and texture of the dish may be altered.

Unlike brown sugar, which is just refined white sugar lightly bathed in a bit of molasses (this is a good thing to know, as you can just substitute brown sugar for white sugar with a bit of molasses added), Demerara sugar is a large-grained, somewhat crunchy, raw sugar with origins in Guyana (a colony formerly called Demerara).

Also known as granulated brown sugar, this powder-like brown sugar is less moist than regular brown sugar. Since it is less moist, it does not clump and is free flowing, like white sugar. Like regular brown sugar, free-flowing brown sugar is produced by mixing white sugar with molasses, but it also undergoes a special heating and drying process ...

Like regular brown sugar, free-flowing brown sugar is produced by mixing white sugar with molasses, but it also undergoes a special heating and drying process to produce non-sticky brown crystals. While it might be easier to measure than regular brown sugar, it is not a good substitute in baked goods.

Of the many different types of sugar, white, brown, and raw sugar are the most commonly used. Brown sugar is a combination of white sugar and molasses, and may have some trace nutrients. It’s used primarily in baking.

Pearl sugar is a type of specialty sugar that is often used in baking in Scandinavia and a few other countries in Northern Europe. The sugar is not completely round, like real pearls, but it comes in large round-ish chunks of sugar.

Natural Brown Sugar There is a type of sugar that has a brown color which is typically called turbinated sugar or "sugar in the raw." It is the least harmful type of sugar because it hasn't been bleached or given unnatural ingredients.

Sanding sugar is slightly larger then table sugar, a crystal sugar used as an edible decoration that will not dissolve when subjected to heat, can be use either before or after baking. Has also been known as pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies.

Stevia: An All-Natural Option The “newbie” among sugar substitutes, is derived from the leaf of the stevia plant that's native to Central and South America. Truvia and Pure Via, another brand of stevia-based sweetener, are calorie-free and have been shown to have little to no impact on blood sugar, making them excellent sugar substitutes for people with diabetes.

Real sugar as a sweetener comes in many shapes and forms: white, brown, demerara, icing, confectionary, maple syrup, coconut sugar, date sugar, and more. Real sugar is a double molecule of glucose (50%) and fructose (50%).

Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way.