This is a term generically applied to light brown, dark brown, demerara, and soft brown sugars. They should not be used interchangeably in recipes, as they will give differing results. However, what all brown sugars have in common is that they are normally unrefined, retain their nutrients and varying degrees of molasses, and range from pale golden to dark brown in colour. They have medium-sized grains, and are made from sugar cane or sugar beet. Inferior brown sugar is made by partial refining, or by adding a little molasses, caramel or colour to white sugar.