I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between granulated cane sugar and this (unspecified) granulated sugar, and why would I want to choose one over the other?
As I understand it, cane sugar is extracted exclusively from sugar cane, while the other kind (the one that is not labeled as cane) can be a mixture of sucrose from several sources. Is this difference enough to make one a better candidate when cooking? baking? sweetening tea/coffee?
Best Answer
There is no real difference between types of granulated, white sugar. The options you are likely to see are cane sugar and beet sugar. Granulated sugar from sugarcane is often considered "superior" to beet sugar by Americans, but the idea that cane sugar is in any way superior to beet sugar has no basis. Granulated beet sugar and granulated cane sugar are completely interchangeable and indistinguishable. Swapping them will cause no issue.
By the way - this is sugarcane:
These are sugar beets:
I'd post a picture of the granulated sugar made from each, but it seems kind of pointless as they look the same.
On this question (almost an exact duplicate), some posters see a small difference. I never have. The difference between beet sugar and cane sugar