Brown sugar and raw sugar look similar in the bag, but they behave very differently in baking and cooking. Brown sugar is refined white sugar with molasses added back in, which makes it moist, acidic, and clumpy, while raw sugar (like turbinado or Demerara) is partially refined cane sugar with large, crunchy crystals and a light molasses flavor. This guide breaks down exactly how to swap one for the other, what changes in your recipe, and when each is the better choice.
Ingredients
- 1 cup (200 g) packed brown sugar (light or dark)
- 1 cup (200 g) raw sugar (turbinado or Demerara)
- 1 tablespoon (15 ml) molasses (optional, for DIY brown sugar)
Instructions
- Understand the difference. Brown sugar is made by adding molasses to refined white sugar. Light brown sugar has about 3.5% molasses, dark brown sugar about 6.5%. Raw sugar is the residue left after the first crystallization of cane juice; it retains a thin coating of molasses but has larger crystals and a drier texture.
- For baking, substitute 1:1 by weight, not volume. If a recipe calls for 1 cup (200 g) packed brown sugar, you can use 1 cup (200 g) raw sugar, but expect a drier, crunchier texture. The cookies or cakes will spread more and be less chewy because raw sugar doesn’t dissolve as easily.
- If you need the moisture and acidity of brown sugar, make your own. Mix 1 cup (200 g) white sugar with 1 tablespoon (15 ml) molasses for light brown sugar, or 2 tablespoons (30 ml) for dark. Stir with a fork until the molasses is evenly distributed. This works instantly and gives you the same clumpy, moist texture as store-bought.
- For toppings and crusts, use raw sugar as-is. Its large crystals don’t melt quickly, so they provide a pleasant crunch on muffins, cookies, and crumbles. Brown sugar would melt and caramelize faster, giving a softer, stickier topping.
- For wet rubs or marinades, brown sugar is better. Its fine, moist crystals dissolve quickly and help create a glaze. Raw sugar may remain gritty, especially in a quick marinade.
Tips
- Measure brown sugar packed, raw sugar loose. Brown sugar is always measured packed into the cup; raw sugar is measured like white sugar, just scooped and leveled. If you swap them without adjusting, you’ll get different amounts.
- Store brown sugar in an airtight container. It dries out and hardens when exposed to air. If it hardens, place a slice of bread or a damp paper towel in the container for a few hours to soften it.
- Raw sugar can be ground in a food processor if you need a finer texture for a recipe that calls for brown sugar but you only have raw. Pulse until it’s close to granulated sugar, then use 1:1 by weight.
- Don’t use raw sugar in recipes that rely on creaming butter and sugar. The large crystals won’t dissolve into the butter as well, resulting in a denser, less tender crumb. Stick to brown or white sugar for cakes and cookies.
Serving Suggestions
- Sprinkle raw sugar on top of oatmeal, yogurt, or fresh fruit for a crunchy sweetener that doesn’t dissolve immediately.
- Use brown sugar in barbecue sauce, baked beans, or glazed ham for a deep, molasses-rich flavor.
- Stir brown sugar into coffee or tea for a caramel-like sweetness; raw sugar works too but will leave a slight crunch.
Variations
- Dark brown sugar has more molasses than light, giving a stronger flavor and more moisture. Use it in gingerbread, chocolate chip cookies, or baked beans.
- Muscovado sugar is an unrefined brown sugar with a very high molasses content, almost like wet sand. It’s great in rich cakes and chutneys but is harder to find; substitute dark brown sugar.
- Palm sugar (from coconut palm sap) has a similar moist texture to brown sugar but with a distinct, earthy flavor. Use it in Thai or Indonesian dishes, but note it’s less sweet than brown sugar.
Storage and Reheating
- Store both sugars in an airtight container at room temperature. Brown sugar keeps for about 6 months if kept moist; raw sugar can last indefinitely if kept dry.
- If brown sugar hardens, microwave it with a damp paper towel for 20-second intervals until soft, but use immediately. Alternatively, leave a slice of bread in the container for 8 hours.
- Raw sugar can clump if exposed to humidity; break it up with a fork or pulse in a food processor.
Frequently Asked Questions
Can I use raw sugar instead of brown sugar in cookies? Yes, but expect a different texture. The cookies will be crisper and less chewy because raw sugar doesn’t dissolve as thoroughly. For best results, grind raw sugar in a food processor first, or use a 1:1 weight substitution and add an extra tablespoon of liquid (like milk or water) to compensate for the lack of moisture.
Is raw sugar healthier than brown sugar? Both are essentially sucrose with a tiny amount of molasses. Raw sugar has slightly more minerals than white sugar, but the difference is negligible. Brown sugar has about the same calories as white sugar. Neither is a health food; they’re both added sugars to enjoy in moderation.
Why does brown sugar clump? Brown sugar clumps because the molasses coating attracts moisture. This is normal and doesn’t affect quality. To soften it, place a slice of bread or a damp paper towel in the container for a few hours, or microwave with a damp towel for 20-second intervals.
Can I use raw sugar in coffee or tea? Absolutely. Raw sugar adds a subtle molasses flavor and a slight crunch if you don’t stir thoroughly. It’s a popular choice for coffee because it dissolves slower than white sugar, but it does dissolve eventually.
What’s the difference between turbinado and Demerara? Both are raw sugars, but turbinado is typically from Hawaii or the Philippines and has been steam-cleaned, resulting in a lighter color and milder flavor. Demerara is from Guyana and has larger, darker crystals with a stronger molasses taste. You can use them interchangeably in most recipes.
Can I substitute brown sugar for raw sugar in a topping? Yes, but the topping will melt and caramelize faster, creating a softer, stickier crust. If you want a crunchy topping, stick with raw sugar. If you only have brown sugar, mix it with a little granulated sugar to help it crisp up.
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