Brown sugar is white sugar with molasses added to it.

Brown sugar is sugar not processed, therefore no chemical is used to whiten and it is healthy

Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use and for cooking. Granulated sugar is also available in cubes or tablets ofvarious sizes, as well as a variety of textures. Superfine sugar, known in Britain as castor (or caster)sugar, is more finely granulated. Because it dissolves almost instantly, superfine sugar is perfect for making meringues and sweetening cold liquids. It can be substituted for regular granulated sugar cup for cup. Today's brown sugar is white sugar combined with MOLASSES, which gives it a soft texture. The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between. In general, the lighter the brown sugar, the more delicate the flavor. The very dark or "old-fashioned"style has a more intense molasses flavor. Brown sugar is usually soldin 1-pound boxes or plastic bags. The latter help the sugar retain it's moisture and keeps it soft. Hardened brown sugar can be resoftened by placing it with an apple wedge in a plastic bag and sealing tightly for 1 to 2 days. I also have placed a slice of fresh bread in with the sugar and had good results. Another way to soften is to place it in your microwave and heat for a few seconds. A firmly packed cup of brown sugar may be substituted for 1 cup granulated sugar. Both granulated and liquid brown sugar are also now available. Neither of these forms should be substituted for regular brown sugar in recipes.

Brown sugar USED to be less processed than white sugar. Now they just add molasses to make it more moist and brown.

Brown sugar is white sugar mixed with molasses. Molasses is white sugar boiled into a syrup.

The difference between white and brown sugar goes beyond oner is plain and one has molasses. They each do different things in certain recipes. For instance in cookies the type of sugar you choose can really change the way the cookies come out. White sugar has a high sucrose content and so the moisture content is very low and it is not acidic. SO cookies made with white sugar turn out hard and crisp. If you use brown sugar which has molasses in it, the sugar absorbs moisture and puts them into the cookies. so they come out softer after they sit at room temperature a bit. And the acidity is a bit higher so you have to use a tiny bit more baking soda to compensate for it. The extra acidity also comes in handy when making caramel or sugar syrups as it helps in avoiding crystalization.

I really dont know but if i were to take a spoon ful of one it would be of brown sugar!