The other two types of powdered sugar are used by industrial bakers. Coarse sugar is normally processed from the purest sugar liquor. These characteristics are important in making fondants, confections and liquors. The large crystals reflect light and give the product a sparkling appearance. It is a blond color with a mild brown sugar flavor and is often used in tea.
Brown sugar tends to clump because it contains more moisture than white granulated sugar.
Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. Since it is less moist it does not lump and is free-flowing like granulated white sugar. Popular in England, Demerara sugar is a light brown sugar with large golden crystals which are slightly sticky.