Post #330929 by Martiki-bird on Fri, Sep 7, 2007 8:11 AM

Cane sugar is a general term used to differentiate sugar (sucrose) derived from sugar cane versus beet sugar (sucrose derived from beets). The other common sweetener is fructose derived from fruits and achenes (the one we're most familiar with is the one derived from corn which is an achene.)

Brown sugar is partially refined cane sugar depending on manufacterer and contains about 3% molasses. Turbinado sugar is 'first pressing' cane sugarand has slightly more molasses and it is also partially refined (the name 'turbinado' refers to the spinning refining process.) Raw sugar is also partially refined (otherwise there would be fibers in the sugar)

White sugar is completely refined cane sugar (no molasses.) Which sugar you use depends on what you want as an end-product. Assuming you're not talking about baking, you can sub one for the other,so if you want a darker product with a brown sugar/molasses taste, use a raw or brown, otherwise use white.

Hope this helps!