Post #330935 by Scottes on Fri, Sep 7, 2007 8:35 AM

Technically, I think DJ is correct: "...cane sugar is simply any kind of sugar that is processed from sugarcane." But Martiki-bird is not incorrect: "Cane sugar is a general term...."

In my understanding "cane sugar" is, of course, specific to the sugar cane plant but I think it's often used to differentiate fully processed sugar from the sugar cane plant from the less-processed sugar from the sugar cane plant. That is, fully processed sugar will be marked "sugar" regardless of origin whereas "cane sugar" indicates that it's not only from sugar cane but also that it is less refined.

There is no law or rule to this, it just seems to be a common use from my research and visits to a small variety of those stores that tend towards natural and organic products.

Personally, I am used to fully processed sugar in my coffeee, from many years of bad habits. For my simple syrup I always use "cane sugar" (the partially processed stuff) and I'll sometimes make it from turbinado when I want an extra bit of complexity in a cocktail. Between the 3, I find the sweetness to be equal but the tastes to be much different. I really don't like turbinado in my coffee - the tastes don't match. Can sugar is OK - in a pinch - but I prefer processed. Now for an apple pie (or spice cake or oatmeal cookie) I would certainly give turbinado a try, since the tastes would be complementary IMHO. But not in a sugar cookie.

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[ Edited by: Scottes 2007-09-07 08:42 ]