It’s really in the texture that demerara differentiates itself as it is a larger-grain sugar than its counterparts. “In baking, you can use them all, but demerara is also more commonly used for a garnish because of its texture and large grain,” explains Hultin. Additionally, while white and brown sugar are softer, demerara is going to be a bit more coarse and better suited to sprinkle on top of recipes.
