What is the same as granulated sugar?

December 12, 2025 •

3 min read

Chemically, pure sucrose is what is the same as granulated sugar, which is why it is also commonly referred to as table sugar or white sugar. However, the term 'same' can also refer to alternatives that offer a similar function in cooking and baking, though they often have different textures and flavors.

Quick Summary

Granulated sugar, white sugar, and table sugar are synonymous terms for refined sucrose. Other sugars, such as cane, caster, and brown sugar, have similar properties but distinct characteristics in crystal size, color, and flavor due to varying levels of processing.

Key Points

White and Table Sugar: These are simply other common names for granulated sugar, with no difference in composition or function.
Cane Sugar: Exclusively from sugarcane and less refined, cane sugar can be a 1:1 substitute for granulated sugar, though it may have slightly larger crystals and a hint of molasses flavor.
Caster Sugar: Caster, or superfine sugar, is ground granulated sugar with finer crystals that dissolve more quickly, making it ideal for delicate textures.
Brown Sugar: Made by adding molasses to white sugar, brown sugar is a 1:1 substitute but adds moisture, density, and a caramel flavor to baked goods.
Functional Substitutes: Other options like Turbinado, honey, and liquid sweeteners can be used but will significantly alter the final product's texture, color, and flavor.

Granulated Sugar: The Kitchen Staple

Granulated sugar is a highly refined, all-purpose sugar derived from either sugarcane or sugar beets. During processing, the cane or beet juice is boiled until crystals form, which are then spun in a centrifuge to remove the sticky brown molasses. For granulated sugar, this process is repeated until the crystals are pure white and chemically pure sucrose. The result is the ubiquitous medium-sized crystal sugar used in countless recipes.

The Many Names of Granulated Sugar

Granulated sugar goes by several other names, which can be confusing. The most important distinction to understand is that the following terms are, for all intents and purposes, the same product in North America:

White Sugar: A descriptor for its color, this is the same as standard granulated sugar.
Table Sugar: So named because it is the sugar most commonly found in a sugar bowl for general use.
Refined Sugar: This refers to the process used to produce pure sucrose from sugarcane or sugar beets.

Closest Substitutes to Granulated Sugar

While the terms above are synonymous, several other sugars and sweeteners are commonly used as substitutes, with varying degrees of similarity to granulated sugar. The most identical substitute is cane sugar, with the primary difference being the plant source. Other options, like caster sugar, offer similar results with slight textural differences.

Cane Sugar: The Less-Refined Sibling

Cane sugar is made exclusively from sugarcane and is less processed than standard granulated sugar. It retains a hint of molasses, giving it a slightly darker color and a less neutral flavor. However, it can be used as a 1:1 substitute for granulated sugar in most recipes.

Caster Sugar: The Finer Granule

Also known as superfine sugar, caster sugar is granulated sugar that has been ground to a finer consistency. Its smaller crystals dissolve more quickly, making it ideal for delicate baked goods like meringues, sponges, and for sweetening cold beverages. In baking, you can substitute it for granulated sugar, but the finished product may have a slightly different texture.

Brown Sugar: The Molasses Addition

Brown sugar is essentially white granulated sugar with molasses added back in. Light brown sugar contains less molasses than dark brown sugar, giving it a milder caramel flavor. While it can be used as a 1:1 substitute for granulated sugar, it will result in baked goods that are denser, moister, and chewier, with a distinct molasses taste.

When to Use Substitutes for Granulated Sugar

The choice to use a substitute depends on the desired outcome for your recipe. For example, in a classic chocolate chip cookie, brown sugar provides the chewiness many people love. In contrast, a delicate angel food cake relies on the fine, quick-dissolving nature of caster sugar to achieve its light texture. For savory dishes or drinks, the difference between cane and granulated sugar may be barely noticeable, making them easily interchangeable.

Comparison Table: Granulated vs. Common Sugars


Sugar Type	Texture	Flavor Profile	Best Use	Notes
Granulated Sugar	Medium-fine crystals	Purely sweet, neutral	All-purpose baking, general cooking	Most common and versatile.
White Sugar	Medium-fine crystals	Purely sweet, neutral	Synonymous with granulated sugar.	No functional difference.
Cane Sugar	Slightly larger crystals	Mild caramel, hint of molasses	Cookies, sweet treats	Good 1:1 substitute, subtle flavor shift.
Caster Sugar	Very fine crystals	Purely sweet, neutral	Meringues, light cakes, cocktails	Dissolves quickly, good for delicate textures.
Light Brown Sugar	Sandy, moist	Mild caramel, molasses	Chewy cookies, quick breads	Adds moisture, color, and flavor.
Dark Brown Sugar	Sandy, moist	Rich, deep molasses	Gingerbread, savory glazes	More intense flavor and moisture than light brown.
Turbinado Sugar	Coarse crystals	Mild caramel, raw sugar notes	Topping for muffins, hot cereals	Large crystals won't dissolve as easily.

Conclusion

In the final analysis, the answer to "What is the same as granulated sugar?" is its alternative names: white sugar and table sugar. However, the world of sweeteners offers many functionally similar options. Understanding the nuances between granulated sugar and its closest substitutes, such as cane, caster, and brown sugar, is key to achieving the desired texture, flavor, and appearance in your culinary creations. By paying attention to crystal size, moisture content, and flavor profile, you can confidently navigate the sugar aisle and choose the best ingredient for your needs.

For more in-depth information on the functions of sugar, consider exploring sources like The Sugar Association.(https://www.sugar.org/sugar/types/)

Frequently Asked Questions

Yes, white sugar is the same as granulated sugar. The terms are used interchangeably to refer to the most common type of refined sucrose, derived from sugarcane or sugar beets.

Granulated sugar can come from either sugarcane or sugar beets, while cane sugar is exclusively from sugarcane. Cane sugar is also minimally processed, retaining a hint of molasses that gives it a slightly larger crystal and a subtle caramel flavor.

You can use caster sugar as a substitute, but be aware of the difference in crystal size. Caster sugar is finer and dissolves faster, which is excellent for delicate items like meringues but may slightly affect the final texture of other recipes.

To make caster sugar at home, simply place granulated sugar in a blender or food processor and pulse for 30 seconds until the granules are finely ground. Start with a bit more than your recipe calls for to account for any loss.

No, brown sugar is not the same as granulated sugar. Brown sugar is white granulated sugar with molasses added, giving it a moist texture, darker color, and a distinct caramel or molasses flavor.

You should choose granulated sugar for its all-purpose versatility. It provides a neutral sweetness and consistent performance in most baking and cooking applications where you don't want a change in flavor, color, or texture.

No, non-sugar substitutes like Stevia or Monk Fruit do not act the same as granulated sugar. While they provide sweetness, they lack the bulk, moisture-retaining, and browning properties of sugar, requiring recipe adjustments for successful baking.