White Rock Sugar vs. Brown Rock Sugar

I don’t know for sure about rock sugar, but white sugar is more processed than brown or turbinado cane sugar. Brown is the natural color of the sugar.

I have to agree with AllanK. I am also not sure about rock sugars but brown sugar like sugar in the raw is less processed. Brown sugar like what is used in baking has molasses added in to it.

If by brown rock sugar you are thinking of what Teavana sells I believe that that is beet sugar, not cane sugar.

Your right colour of sugar is dependent on level of processing.
My youngest girl loves to makes cakes so we buy various sugars.
white sugar, whether icing sugar, plain, cube, or castor sugar has had all the “impurities” processed out.
In U.K. we can find Demarara, amber coloured and Muscavado, darker. I work in Africa so I can also find sucre de canne, darker still. Once offshore one of the south African guys brought Bastard sugar. that was really dark and must be, I imagine, first press from cane with no further processing apart from drying so it crystallises.
I believe first press from cane, undried, is Molasses.

All of the above relates to canes sugars from warm climates.
Beet sugar, I believe, was developed in UK during WW2 when imports where limited.

Some one really should look into making apple, pear and mandarin orange sugar – any takers?

https://www.thekitchn.com/whats-the-difference-muscovado-145157

Here in NL, the white is used in tea, the brown version for coffee. Rock sugar also plays an important role in the Frisian tea ceremony.

I never take sugar in my tea or coffee, but did once, and prefer the white rock sugar. Brown rock sugar is sweeter (too sweet for my taste buds).