What are the three colors of sugar?

December 27, 2025 •

3 min read

Over 99.9% of white table sugar is pure sucrose, but it's the varying levels of natural molasses that give sugars their diverse coloring. This means while white and brown are the most common shades, the question of what are the three colors of sugar can be answered by exploring the less-refined, amber-hued options, which represent a transitional color stage.

Quick Summary

The colors of sugar, primarily white, brown, and amber/blonde, are a direct result of the refining process and the amount of natural molasses retained. White sugar is pure sucrose with all molasses removed, while brown sugar contains added or residual molasses. Amber sugars like turbinado represent a partially processed stage with some molasses remaining.

Key Points

Three Primary Color Categories: The three main color categories of sugar are white (fully refined), brown (molasses-rich), and amber/blonde (partially refined/raw).
Molasses is the Key: The primary factor determining a sugar's color is the amount of molasses present; the more molasses, the darker the sugar will be.
Refining Creates White Sugar: White sugar is pure sucrose, appearing white because all natural molasses is removed during the extensive refining and filtration process.
Molasses is Added for Brown Sugar: Most commercial brown sugar is made by mixing refined white sugar with a specific amount of molasses to achieve the desired shade and flavor.
Amber is a Transitional Hue: 'Raw' sugars like turbinado and demerara are partially processed, retaining a golden, amber, or blonde color due to a residual molasses coating.
Color Affects Flavor: Darker sugars, like dark brown or muscovado, have a stronger, more intense molasses and caramel flavor than lighter varieties.
Moisture Varies by Color: Due to the presence of molasses, brown sugars are softer and moister than dry, fully-refined white sugar.
Process Determines Outcome: Whether a sugar is naturally brown (like muscovado) or has molasses added back to it (most light/dark brown), the processing method is what ultimately dictates its final color and characteristics.

Deconstructing the Colors of Sugar

To understand the spectrum of sugar colors, from pristine white to deep brown, one must first grasp the role of molasses. Molasses is a thick, dark syrup that is a byproduct of the sugar-refining process. It is this component that imparts color, flavor, and moisture to sugar crystals. The more molasses present, the darker the sugar and the richer the flavor profile will be.

The Pure White of Refined Sugar

White granulated sugar, the most common type found in kitchens, is the result of a highly-refined process. Sugar beets or sugarcane are first processed to extract their sugary juice. This juice is then purified, clarified, and boiled until crystallization occurs. The resulting brown sugar crystals are spun in a centrifuge to separate the molasses from the sugar, leaving behind pure, colorless sucrose crystals. It is the multitude of these pure, colorless crystals, when viewed together, that gives the appearance of bright white. This extensive refining removes virtually all traces of molasses, resulting in a clean, neutral flavor profile.

The Richness of Brown Sugar

Brown sugar owes its signature color to molasses, which is either retained during processing or added back into the refined white sugar. This is why brown sugar is softer, moister, and has a distinct caramel or toffee-like flavor. The depth of the brown color is determined by the amount of molasses present.

Light Brown Sugar: Contains about 3.5% molasses by volume, offering a milder molasses flavor. It is a versatile sugar commonly used in baking cookies, cakes, and other standard recipes.
Dark Brown Sugar: Has a higher molasses content, around 6.5% by volume, which provides a deeper color and more robust, intense molasses flavor. This sugar is ideal for recipes where a strong molasses presence is desired, such as gingerbread, fruitcakes, and barbecue sauces.

The Amber-Hued Intermediate: Raw and Partially Refined Sugars

While white and brown are the most familiar colors, many minimally processed sugars fall into a distinct, intermediate amber or blonde category. These sugars are considered 'raw' in a commercial sense, having been purified just enough to be safely consumed but retaining some of their natural molasses.

Turbinado Sugar: Often sold as 'Sugar in the Raw,' this sugar is a partially processed cane sugar. It has been washed to remove most, but not all, of the surface molasses, leaving large, golden-brown crystals with a mild, caramel-like flavor. Its coarse texture makes it an excellent garnish for baked goods and a sweetener for hot beverages.
Demerara Sugar: Similar to turbinado, demerara features large, golden amber crystals with a molasses coating, giving it a light, toffee-like flavor. It is also primarily used as a decorative sugar or sprinkled on oatmeal.
Muscovado Sugar: Known as Barbados sugar, this is one of the darkest and stickiest brown sugars available. It is an unrefined cane sugar where the natural molasses has not been spun out, resulting in a strong molasses flavor and a slightly sandy texture.

Comparison of Sugar Colors


Feature	White Granulated Sugar	Amber/Blonde Sugar (e.g., Turbinado)	Brown Sugar (Light & Dark)
Processing Level	Fully refined; all molasses removed.	Partially refined; surface molasses washed off.	Partially refined (natural) or refined with molasses added.
Molasses Content	None (pure sucrose).	Minimal, residual surface coating.	Retained or added; moderate to high.
Color	Bright white.	Golden, blonde, amber.	Light to dark brown.
Flavor Profile	Neutral, purely sweet.	Mild caramel, toasty.	Caramel, toffee, molasses notes.
Texture	Fine, uniform, dry crystals.	Coarse, large, drier crystals.	Soft, moist, smaller crystals.
Best For...	Everyday baking, coffee, tea, recipes needing a neutral flavor.	Sprinkling on tops of baked goods, oatmeal, coffee.	Chewy cookies, gingerbread, glazes, sauces.

Conclusion: More than Just a Color

The colors of sugar—white, amber, and brown—are not simply cosmetic but are direct indicators of their journey from sugarcane or sugar beet to your pantry. The level of processing, specifically the removal or retention of molasses, dictates everything from their hue and texture to their flavor profile. While white sugar provides a clean, consistent sweetness, the various shades of brown and amber offer complex, caramel-rich notes that can dramatically influence a dish's final flavor. Knowing these differences allows home cooks and bakers to make informed choices that enhance their culinary creations, proving that when it comes to sugar, color is a key ingredient.

Frequently Asked Questions

Natural brown sugar is unrefined and retains its original molasses content from the evaporated sugarcane juice, such as muscovado. Commercial brown sugar is made by adding molasses back into fully refined white sugar.

No, brown sugar is not significantly healthier than white sugar. While brown sugar contains trace minerals from molasses, the amounts are too small to provide any real health benefit, and both have a similar caloric count.

Sugar's color is primarily determined by the amount of molasses, which contains natural pigments, that remains on or is added to the sugar crystals. The level of refining dictates how much molasses is present, from none (white sugar) to a significant amount (dark brown sugar).

The term 'raw sugar' can be misleading. Raw sugars, like turbinado, are partially refined, resulting in a golden or blonde hue from their residual molasses coating. Unrefined sugars like muscovado are a much darker brown.

Yes, but with care. Substituting brown sugar for white sugar will add a caramel-like flavor and more moisture, while the reverse substitution will result in a crisper, drier texture. For most recipes, you can make a brown sugar substitute by adding about 1-2 tablespoons of molasses per cup of white sugar.

Brown sugar hardens because its moisture content, which comes from the molasses, evaporates over time. When exposed to air, the molasses-coated crystals dry out and clump together. Storing it in an airtight container can prevent this.

Muscovado is a very dark, moist, and sticky unrefined or partially refined cane sugar that retains most of its natural molasses. It has a strong, complex, toffee-like flavor and is used in rich desserts, sauces, and marinades.