All sugar products in the market place differ only in crystal size or molasses content. Molasses adds both color and flavor. The darker the brown sugar, the more molasses it has.
Granulated or White Sugar, as it is known to consumers, is the sugar found in every home's sugar bowl, and most commonly used in home food preparation.
Coarse Sugar, as its name implies, has a crystal size that is larger than that of "regular" sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures.