You Ask, I Answer: Sugar

I know that sugar is sugar and it all does the same thing in our body, [but] can you tell me the difference between the sugars?

For coffee and cooking, does it really make a difference to use organic cane sugar, raw sugar, or brown sugar??

I am just uncertain of all the different types and why people are spending 3-4 times more money on these types.

-- Katie
Via the blog

The difference between sugars really comes down to processing method and purpose of use in baking.

As far as our bodies are concerned, 1 teaspoon of any sugar (4 grams of sugar) provides 16 calories.

In baking, though, different sugars have distinct properties.

In general, sugar -- no matter what kind -- gives tenderness to (and is responsible for the browning of) baked goods.

Keep in mind that table sugar, raw sugar, and organic cane sugar can be used interchangeably when baking.

The only differing characteristic is their processing method.

Many vegetarians and vegans, for instance, prefer raw sugar since animal byproducts are not used during filtration.

“Raw sugar” is a misnomer, though, since it is processed (albeit minimally) to remove contaminants.

Confectioners’ sugar is basically powdered white sugar with some cornstarch thrown in. Bakers defer to it when it comes to preparing frostings and meringues.

Brown sugar, meanwhile, is standard sugar with molasses. It is used in baking to add a distinct flavor and provide an even softer texture.

As for why some people spend 3 or 4 times more for things like "organic raw sugar" -- chalk it up to smart marketing practices!