1. Brown Sugar: is white sugar added back with a little molasses, making it more moist and darker in color. It has a richer flavor, with a strong caramel note, and is commonly used in pastries and cookies to provide extra softness and moistness. 2. Raw Sugar: or raw sugar is sugar produced from the initial process of sugarcane refining and has not gone through the full refining process to become white sugar. So, it still has some natural molasses content. The texture is coarser than brown sugar, and the taste is smoother, with a hint of caramel but not as strong as brown sugar.