1. Brown Sugar
Brown sugar is refined white sugar that has molasses added back to it.
This gives it a darker color, moist texture, and a richer, caramel-like flavor.
It’s commonly used in baking pastries, cookies, and cakes to add softness, moisture, and depth of flavor.

2. Raw Sugar
Raw sugar (also called unrefined or partially refined sugar) is produced from the first stage of sugarcane processing and has not undergone full refining to remove all molasses.
It retains a light golden color, coarser crystals, and a milder caramel taste than brown sugar.