Types of Brown Sugar

Brown sugar (light and dark) - This is the typical ‘C&H’ stuff that you get at the local foodporium.  It contains some of the surface molasses syrup: the dark brown variety contains more molasses than the light brown (duh).

Demerara sugar - Demerara is a light golden sugar, usually in large crystals, slightly sticky from the residual molasses.  Originally from Guiana.  It is very good in tea.

Muscovado sugar - sometimes called ‘Barbados sugar’.  Not often found in the U.S., it is very dark brown, sticky, and has a strong molasses flavor.  Good for oatmeal.

Turbinado sugar -Partially processed sugar, in which the surface molasses has been mostly washed off (often by steam cleaning).  It is mild in flavor and a good substitute for refined sugar (Sugar In The Raw is turbinado).

Raw sugar – This is essentially the product at the point before the molasses is removed.  It often contains impurities.

All brown sugars have a slightly lower caloric content than refined white sugar, due to the presence of water.  However, it can have higher calories by volume, because it packs tighter.