Granulated Sugar vs. Cane Sugar: Experts Explain the Difference

Recently, I was checking out a promising recipe for muffins when I saw that it required cane sugar as an ingredient. My pantry always has granulated, confectioners, and brown sugar, but I’d never purchased cane sugar before. So I checked in with a couple of experts to learn the difference between cane and granulated sugar.

All sugar comes from one of two plants, registered dietitian Courtney Gaine told me. The CEO and president of the Sugar Association which represents the sugar industry, Gaines explained “Cane sugar comes from the tropical grass sugar cane, as opposed to beet sugar, which comes from sugar beets, or blends of both types.” Either can be granulated, it turns out. The difference between cane sugar and granulated sugar is how it’s processed.

What Is Cane Sugar?

Cane sugar is made from sugar cane. “It undergoes various levels of processing, depending on whether it’s sold as raw, partially refined, or fully refined sugar,” says Bridget Vickers, Associate Dean of Students at the Institute of Culinary Education’s Los Angeles campus.

“The less refined versions tend to retain some natural molasses, giving them a slightly deeper flavor and beige color.” Only two states in the U.S.—Florida and Louisiana—grow sugarcane, says Gaine.

What Is Granulated Sugar?

Granulated sugar, also known as table sugar, is a refined sugar that can be made from either sugar cane or sugar beets. “The sugar crystals are fine and consistent in size, making it ideal for most culinary applications, due to its neutral sweetness, predictable texture, and melt ability,” says Vickers.

Gaine points out an interesting fact about granulated sugar. “Derived from sugar cane and sugar beets, it is chemically identical to the sugar, or sucrose, found when you bite into fruits and vegetables,” she says. “That means the granulated sugar in your kitchen pantry that you add to your tea or coffee, or knead into bread dough to make it rise, is the exact same as sucrose that’s naturally produced in peaches, almonds, sweet peas, and more.” 

The Differences Between Cane Sugar and Granulated Sugar

The two sugars have slightly different flavor profiles. “Cane sugar, particularly in its less refined forms, may carry subtle notes of molasses, giving it a slightly richer taste compared to fully refined granulated sugar,” says Vickers.

“Granulated sugar has a cleaner, neutral sweetness without the added complexity.” She prefers using cane sugar in recipes where she wants a deeper, more “natural” taste and consistency.

“I appreciate cane sugar for its more complex flavor, especially in artisanal or less refined forms, which can add depth to desserts, especially muffins, chocolate mousse, and caramel sauces. Its slightly larger crystals and molasses undertones can create interesting textures.”

Granulated sugar is better, she says, for recipes that need to be very precise, like “It is a staple,” she says, “for its versatility, consistency, and clean taste, making it a go-to for precision work in pastries and candies.”

In most cases, the two sugars can be swapped in recipes without having a significant impact. If a recipe calls for one cup of cane sugar, you can use one cup of granulated sugar, Vickers says.

“However, if you’re using raw or partially refined cane sugar, the slight molasses content may alter the texture and flavor slightly, especially in delicate recipes like a Pavlova or sponge cake.” 

With that advice in mind, I will save the granulated sugar for precision projects, like custard, syrup, divinity fudge, and marshmallows, and I will use less-refined cane sugar when I want to maximize flavor in my molasses cookies, pumpkin bread, and those awesome muffins I was curious about. I can’t wait to taste the results!