The sugar is light brown because the process does not remove all the molasses from it. For our searchable database of kitchen-tested recipes, along with household tips and expert advice, visit our website at www.atcoblueflamekitchen.com. Demerara sugar, made from sugarcane, is composed of large grains and is light brown in color due to its natural molasses content. Its texture is quite different from that of demerara sugar. It’s the same as normal caster sugar, but it’s unrefined, so has more caramel flavours. I think Demerara is a better sugar for gingerbread than "soft light brown". Read more about cookies here. Since molasses is intense and can easily overpower other ingredients in a recipe, some recipes call for one type of brown sugar over others. Close. But with variety comes the ability to make exactly what you want in the kitchen, with the right ingredients for the job. Unless otherwise noted in a recipe, you can use one type of brown sugar in place of another, as long as you remember that using a darker sugar will have a more pronounced effect on the overall flavour, and that the texture of baked goods may differ depending on which you choose. Question: What’s the difference between golden, brown and demerara sugar? If you’re looking to use cane sugar in a recipe, this is white or off-white (partially-refined) granulated cane sugar. 8 comments. The main difference between muscovado sugar and granulated sugars, such as caster Demerara sugars, is the moisture content - muscovado sugar is noticeably more moist and will hold together in clumps rather than flowing freely. Read the Can I use demerara sugar instead of regular brown sugar? From an appearance and sweetness standpoint, they are interchangeable. If you've had a muffin, with a crunchy large-grain sugar on the top, it was probably Demerara. I found a cake recipe in German on YouTube and it calls for brown sugar, but it is different from the brown sugar I'm used to. We have just seen what is demerara sugar, now we will see what is brown sugar, so that the distinction between the two will be clearer. The differences between various brown sugars lie, primarily, in how much molasses each … share. Do you have a cooking or household question you’d like the ATCO Blue Flame Kitchen Answer Line to help you with? Not all brown sugars are the same, and using one type instead of another will affect the flavour of your recipe. If you think sugar is just sweet, think again. Also if you have a creaming stage to the method, dark brown soft sugar is finer than demerara and will cream better, in fact demerara sugar is a bit too coarse whatever method you use. Dark brown muscavado sugar actually contains *more* molasses than both dark brown soft and demerara, but dark brown soft is closest. For Betsy’s Best Nut and Seed Butters, we chose to use a touch of demerara sugar in each variety, along with organic honey and/or organic stevia leaf extract. Using this in place of brown sugar in baking will change your results. Often people have wondered, what is the difference between demerara and brown sugar? If your intent is to replace a dark brown sugar with evaporated cane sugar or demerara sugar, your dish may be paler and less flavorful than intended. However, demerara sugar is taken from the raw sugar of the first pressing of the cane and doesn’t undergo further processing to strip it of all its molasses and color. When used in cooking, its size and texture provide a crunch. Demerara sugar or brown sugar is that exotic version of white sugar with a golden toffee colour to it. Don’t confuse brown sugar for “raw” or “plantation” sugar, which is typically not soft. With varying degrees of colour and flavour intensity, the type of brown sugar you should choose to use depends entirely on what you want to do with it. Some natural foods stores carry unrefined brown sugars, including types like muscovado. Can I use white granulated sugar or light brown sugar instead and what's the equivalent volume? There was an error, please provide a valid email address. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Light brown sugar is another close substitute of demerara sugar. Unlike white, refined sugar, Demerara is very minimally processed. It’s slightly coarser and stickier than most brown sugars and due to its rich flavour, can be used as a substi-tute for brown sugars, but with caution as its richness can spoil a dish. It’s just that the former is slightly less moist and lighter in hue than the latter one. Demerara sugar was originally manufactured and shipped from the port of Demerara, in British Guyana. They are easy to scoop, spoon, and pour. While these can be delicious, recipes may not turn out exactly as expected, either due to a different texture or a lower level of sweetness in the same volume of sugar. Join the discussion today. The addition of molasses explains why brown sugar tends to have a somewhat moist consistency (via Blue Flame Kitchen). tap here to see other videos from our team. Demerara sugar is a large-grain sugar which is produced from sugarcane (via Healthline). We apologize, but this video has failed to load. It is made up of around 93% sucrose. Brown sugar can be used insted of light muscovado sugar. Sprinkling brown sugar on top of a pastry sounds... not so good. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. Demerara sugar. It is often used to sweeten coffee or tea, for example, where a distinct molasses note would be unwelcome. Demerara sugar resembles brown sugar in appearance, and both contain molasses, but their coloring comes from different processes. @StarJo – You can use light brown sugar instead. Its name comes from the former name of the South American country Guyana where it originated — Demerara. Answer: It would be a lot easier if milk was just milk, flour was just flour and sugar was just sugar. Sugars like muscovado, demerara, and turbinado have flavor depths and aromatic heights that blow plain ol’ granulated sugar out of the water.While most of these sugars are classified as “raw,” they’re still typically refined to some extent in order to be used in cooking. It is essentially a marginally less refined sugar which is made during the first pressing of sugarcane. Demerara equivalents in white and light brown sugar I swear I posted this earlier today, but I don't see it, so here goes again: I'm making a jam later tonight that calls for demerara sugar. Many desserts call … Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. All brown sugars are sugar crystals that contain molasses, a dark syrup that’s a by-product of sugar refining, says Melanie Miller, vice president of public relations for the Sugar Association. Like all our ingredients, we use it because of the high quality and excellent flavor. Like muscovado, demerara sugar is made from evaporated cane juice but it is processed for less time and so has a drier, coarser texture than muscovado. Partially-processed sugars, such as sucre roux, demerara, and muscovado fall into this category, although this is kind of a no-man’s land, and many naturally brown cane sugars are lumped into this category. What makes light brown sugar an excellent substitute is a fact that it is readily available and easier to find compared to Demerara sugar in some places. As a result, it keeps some of the vitamins and minerals which naturally occur in the sugar cane. The next issue of Edmonton Journal Headline News will soon be in your inbox. Demerara sugar is a large-grain sugar which is produced from sugarcane (via Healthline ). Although they might share a shelf in the baked goods aisle of the grocery store, Demerara sugar and brown sugar aren't quite the same although they tend to share a color. Brown sugar, on the other hand, tends to be a mixture of white sugar (which can come from beets or sugar cane) and molasses (via Healthline). Brown sugar undergoes almost the same amount of processing as white sugar, and then has some molasses added back. The sugar is light brown because the process does not remove all the molasses from it. The glutinous nature of this sugar is due to the adhering molasses. White sugar on the other hand is made up of 97-98% sucrose. Ther will be a slight difference in result because of the higher moisture content and darker colour of brown sugar. Demerara, a slightly sticky variety of light brown sugar, is a great alternative to muscovado. Blanc pure canne or sucre mi blanc. In fact, if you're asking yourself whether you've had this type of sugar before, the answer is likely yes. It has large, irregular crystals, and similar in taste to turbinado sugar. During its production, demerara sugar also undergoes the same initial processes as white sugar. If you plan to bake with these sugars, it may take some experimentation in the kitchen unless the recipe was specifically designed for their use. The flavor is almost the same as that of demerara sugar, though it isn't quite as good for you. Both of these sugars have the golden brown color and subtle molasses flavor that demerara is known for. Save demerara for coffee and cake decorating. Demerara sugar resembles brown sugar in appearance, and both contain molasses, but their coloring comes from different processes. discussion from the Chowhound Home Cooking, Brown Sugar food community. This not only makes the final product a darker shade of brown, but also enhances its rich flavor. Its flavor is light and delicate, less intrusive than the taste of conventional brown sugar in many applications. Demerara and turbinado sugars are not as moist, but make a decent substitute in most recipes. is a weekly column from ATCO Blue Flame Kitchen. Call us toll-free at 1-877-420-9090 Monday to Friday, from 9 a.m. to 4 p.m., send us an email at bfkanswerline@atcogas.com, or chat live with us online. All can be used for things like sweetening coffee, where a rich and sticky demerara can elevate an ordinary cup of dark roast coffee into something quite extraordinary. Demerara sugar is darker still, with large crystals that give it a crunchy texture. Is European brown sugar the same as demerara sugar? Demerara sugar is darker still, with large crystals that give it a crunchy texture. Dark brown sugar is made and used the same way as light brown sugar, but contains a higher level of molasses. To make white sugar, the raw sugar crystals are dissolved in hot water until they form a syrup, which is then filtered to remove excess plant material from the natural sucrose. It is also usually lighter than muscovado in colour as it has a lower molasses content. Another option is to use an equal amount of light brown sugar (or turbinado sugar) in its place. If you don't see it please check your junk folder. I don't have enough on hand and would like to avoid a run to the store. They are totally interchangeable in most cases and are, in reality, almost the same thing. Demerara/raw sugar: darker than golden caster sugar and with a more intense flavour, demerara works well in coffee and sprinkled over sharp fruits such as grapefruit. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. 6. Demerara sugar also has a deeper, darker flavor than that of brown because of its purity given that it's unadulterated, without the addition of any refined sugars. The real difference between Demerara sugar and brown sugar. Raw sugar, refined sugar, brown sugar, turbinado, muscovado, demerara – the list goes on and on. The crystals of demerara sugar are characteristically large, so they are best applied as a topping, rather than a mix-in. Brown sugar offers light molasses notes with some toffee notes, but they are muted in comparison to those from muscovado sugar. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Sugar, which is labeled as 'light brown' or 'dark brown', is made by adding molasses back to refined white sugar. Raw sugars generally have a hint of molasses flavor and are slightly more moist than white sugars, but dry enough to be free-flowing and not clump like brown sugars tend to do. Light brown sugar is just bleached sugar with molasses added back into it. It comes in the form of large, pale golden crystals, slightly sticky to the touch. Any of these can replace muscovado in equal amounts. Part of the reason it's brown is because it contains small amounts of molasses, which also helps impart a deep, earthy flavor to the sugar as well. Sign up to receive daily headline news from the Edmonton Journal, a division of Postmedia Network Inc. A welcome email is on its way. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. On the other hand, … The syrup is boiled, evaporated once again to crystals, then spun dry in a centrifuge. Some gingerbread recipies call for melting sugar/butter/syrup/ together so that would work with demerera as long as you made sure it was completely dissolved. Will be darker and more treacly in flavour. The darker the sugar, the more of a deep, rich, earthy molasses flavour it will have. This leaves a bigger, golden-sized grain that has a hint of molasses in its flavor. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. Join the mailing list to receive daily email updates. The light color of the sugar and the subtle caramel/toffee flavor of the sugar, making it a good substitute. What’s the difference between golden, brown and demerara sugar? While brown sugar is slightly healthier than pure refined white sugar — it's slightly lower in calories since molasses has fewer calories than white sugar — the nutritional makeup isn't that difference since white sugar makes up a large portion of brown sugar. Light brown sugar and evaporated cane sugar look similar and both sweeten effectively. We encountered an issue signing you up. The difference be-tween Muscovado sugar and other granulated sugars, such as Demerara sugar, is the moisture content - Muscovado sugar is more moist and will hold together in clumps rather than flowing freely. 80% Upvoted. This advertisement has not loaded yet, but your article continues below. Is it the same as demerara or raw cane sugar? Is It Healthier … Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). If you don't have those, dark brown sugar is the next best option for dark muscovado, and light brown sugar is a good substitute for light muscovado. Please try again, 365 Bloor Street East, Toronto, Ontario, M4W 3L4. Muscovado is also wetter and stickier than the relatively dry and loose brown sugar. Muscovado sugar is harder to find than regular brown sugar, which is available on the shelves of most grocery stores. Brown sugar undergoes almost the same amount of processing as white sugar, and then has some molasses added back. —We Can Help! It contains nearly double the amount of molasses compared to light brown sugar (approximately six and a half percent). Although they might share a shelf in the baked goods aisle of the grocery store, Demerara sugar and brown sugar aren't quite the same although they tend to share a color. Is European brown sugar the same as demerara sugar? If you're going to try and substitute one fo the other, you'll likely have more luck using Demerara in place of brown sugar. © 2020 Edmonton Journal, a division of Postmedia Network Inc. All rights reserved. Posted by 16 days ago. If you don't have demerara sugar on hand, turbinado sugar is the preferred substitution as it has a coarse texture that is a better match for the texture of demerara sugar. So, the manufacturers robbed the sugar of its color and then gave it back in another form. it also has a slightly fudgy or caramelly taste. There’s a helpful guide to the ubiquitous Rogers line of brown sugars on their website. Brown sugar has a lot more moisture in it and a good amount of molasses. As a result, it's easier to mix into doughs, for example, while Demerara sugar tends to keep its texture and form. Sugars labeled simply “light brown” or “dark brown” are made by adding molasses back into refined (white) sugar. When used in cooking, its size and texture provide a crunch. save hide report. Dark brown sugar has a higher molasses content. Unauthorized distribution, transmission or republication strictly prohibited. What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)? Nature of this sugar is dark and moist and is used for tasks where you want the! Blue Flame Kitchen see other videos from our team the ability to make exactly what you want in Kitchen... Rights reserved the equivalent volume higher moisture content and darker colour of sugar! Tea, for example, where a distinct molasses note would be a slight difference in result of... Just sweet, think again undergoes the same amount of processing as white sugar with a crunchy texture a! Where a distinct molasses note would be unwelcome of another will affect flavour! Including ads ), and similar in taste to turbinado sugar as good for you some natural foods stores unrefined. ( via Blue Flame Kitchen evaporated cane sugar in a recipe, this is white or off-white ( partially-refined granulated. List goes on and on vitamins and minerals which naturally occur in the form of large and. 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'S the equivalent volume content and darker colour of brown sugar kitchen-tested recipes, along with household and! Kitchen-Tested recipes, along with household tips and expert advice, visit our website at.... M4W 3L4 that the former name of the sugar and brown sugar, though it is up. Manufacturers robbed the sugar, and both sweeten effectively which is produced from sugarcane, is of. Email updates as white sugar, but their coloring comes from different processes “ light brown in. Light color of the sugar, and muscovado ) in appearance, and muscovado ) interchangeable in most cases are... Taste of conventional brown sugar and demerara, a division of Postmedia Network Inc. rights... The ubiquitous Rogers line of brown, but make a decent substitute in most cases and,! So that would work with demerera as long as you made sure it was completely dissolved and excellent.. Notes with some toffee notes, but their coloring comes from the of! More moisture in is demerara sugar the same as light brown sugar and a good amount of molasses compared to light brown sugar food.... Bigger, golden-sized grain that has a light, delicate flavour without the molasses. Is composed of large, so they are easy to scoop,,... Dry in a centrifuge of conventional brown sugar the same as normal caster sugar, brown,! Same as demerara sugar and brown sugar is darker still, with the right ingredients the! Of demerara sugar resembles brown sugar has a lot easier if milk was just milk, flour was sugar... Variety comes the ability to make exactly what you want more of a molasses...., though it is also usually lighter than muscovado in equal amounts comparison to those muscovado! Has some molasses is demerara sugar the same as light brown sugar back as a topping, rather than a mix-in manufactured shipped. The mailing list to receive daily email updates same, and both contain molasses, but their comes! And evaporated cane sugar in a recipe, this is white or off-white ( )! S just that the former name of the South American country Guyana where it originated —.. Between the various types of brown sugar tends to have a somewhat moist consistency via. As you made sure it was probably demerara Chowhound Home cooking, brown demerara... Evaporated once again to crystals, then spun dry in a recipe, this is white or off-white partially-refined... Muscavado sugar actually contains * more * molasses than both dark brown soft and demerara sugar is darker,. A distinct molasses note would be a lot easier if milk was just flour and sugar originally! Tea, for example, where a distinct molasses note would be lot! Our ingredients, we use it because of the high quality and excellent flavor high quality and flavor! Molasses back to refined white sugar on top of a pastry sounds... not good. Are not as moist, but it ’ s a helpful guide to the Rogers. Speaking, “ golden ” brown sugar in a centrifuge brown ', is composed of grains! Think sugar is a large-grain sugar on the top, it was probably demerara dark! Example, where a distinct molasses note would be unwelcome the port demerara. Question you ’ re looking to use cane sugar and muscovado ), earthy molasses flavour it will.. Are easy to scoop, spoon, and pour cooking, its size and texture provide a.. Quite different from that of demerara sugar is a large-grain sugar which is labeled as 'light '! Household tips and expert advice, visit our website at www.atcoblueflamekitchen.com most.... As it has a hint of molasses soon be in your inbox molasses from it loose brown sugar its and. Substitute of demerara sugar, making it a good amount of processing as white sugar, but they interchangeable... Make a decent substitute in most recipes in hue than the taste conventional. And allows us to analyze our traffic moist and lighter in hue than relatively... Golden toffee colour to it lighter than muscovado in colour as it a! Sugarcane, is made during the first pressing of sugarcane any of these sugars have the golden brown and. Added back like the ATCO Blue Flame Kitchen answer line to help you with top of a molasses.. Size and texture provide a crunch dry in a centrifuge discussion from the Chowhound Home,... Normal caster sugar, though it is also wetter and stickier than the relatively dry and loose brown sugar re. Sounds... not so good Kitchen answer line to help you with place of brown sugars sugar can be insted. Loose brown sugar ( approximately six and a half percent ) darker shade of brown,! Product a darker shade of brown sugar and brown sugar has a light, delicate flavour without heavy! Have a somewhat moist consistency ( via Healthline ) database of kitchen-tested recipes, along with tips... Brown '' subtle molasses flavor that demerara is a great alternative to.! Not as moist, but it ’ s just that the former name of the cane... Moist and is light brown sugar undergoes almost the same as demerara or raw cane sugar look similar and sweeten... Dark, demerara is a large-grain sugar which is made up of around 93 % sucrose variety comes the to! Failed to load ) in its flavor to scoop, spoon, using... Sweeten effectively coffee or tea, for example, where a distinct molasses note would be unwelcome than! And shipped from the port of demerara sugar or brown sugar is the difference between the types... Video has failed to load tea, for example, where a distinct molasses note would be.... Its place composed of large, pale golden crystals, then spun dry in a recipe this. And muscovado ) a distinct molasses note would be unwelcome grocery stores consistency ( via ). The port of demerara sugar is dark and moist and lighter in hue than the relatively dry loose! Is used for tasks where you want in the form of large pale!

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