Both are sucrose sugars. The difference between the two in taste and cooking properties is all but imperceptible to even an expert's palate. What's more, few brands specify on their labels whether the sugar was made from sugar cane or from sugar beets. There is, however, a significant difference in sweetness between sucrose sugar and the other leading forms of sugar. Sucrose is only about two-thirds as sweet as fructose, the sugar that is derived from plants (mainly fruits and honey). Sucrose is about twice as sweet as dextrose, a glucose sugar that is also known as corn or grape sugar. Sucrose is about thrice as sweet as maltose (malt sugar) and roughly six times sweeter than lactose (milk sugar).