Step 1: Understanding the Concept
A reducing sugar has a free hemiacetal or hemiketal carbon that opens to a free carbonyl group and reduces Tollens' or Fehling's reagent.
Step 2: Check the sugars
Fructose is a monosaccharide, and maltose and lactose keep one anomeric carbon free. All three are reducing.
Step 3: Sucrose
In sucrose, C-1 of glucose is joined to C-2 of fructose, so both anomeric carbons are used in the glycosidic link. It is non-reducing.
Final Answer:
Sucrose is the non-reducing sugar.
\[ \boxed{\text{(C) }\text{Sucrose}} \]