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. Many desserts call … is a weekly column from ATCO Blue Flame Kitchen. Its name comes from the former name of the South American country Guyana where it originated — Demerara. It is essentially a marginally less refined sugar which is made during the first pressing of sugarcane. Muscovado is also wetter and stickier than the relatively dry and loose brown 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. 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. Some natural foods stores carry unrefined brown sugars, including types like muscovado. If you've had a muffin, with a crunchy large-grain sugar on the top, it was probably Demerara. Any of these can replace muscovado in equal amounts. 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. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. Join the mailing list to receive daily email updates. Its texture is quite different from that of demerara sugar. discussion from the Chowhound Home Cooking, Brown Sugar food community. Not all brown sugars are the same, and using one type instead of another will affect the flavour of your recipe. 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). Sign up to receive daily headline news from the Edmonton Journal, a division of Postmedia Network Inc. A welcome email is on its way. It’s just that the former is slightly less moist and lighter in hue than the latter one. When used in cooking, its size and texture provide a crunch. Demerara, a slightly sticky variety of light brown sugar, is a great alternative to muscovado. It is also usually lighter than muscovado in colour as it has a lower molasses content. During its production, demerara sugar also undergoes the same initial processes as white sugar. share. Brown sugar can be used insted of light muscovado sugar. The flavor is almost the same as that of demerara sugar, though it isn't quite as good for you. The crystals of demerara sugar are characteristically large, so they are best applied as a topping, rather than a mix-in. Sugar, which is labeled as 'light brown' or 'dark brown', is made by adding molasses back to refined white sugar. The real difference between Demerara sugar and brown sugar. 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. The differences between various brown sugars lie, primarily, in how much molasses each … Another option is to use an equal amount of light brown sugar (or turbinado sugar) in its place. 8 comments. Demerara sugar is a large-grain sugar which is produced from sugarcane (via Healthline ). I think Demerara is a better sugar for gingerbread than "soft light brown". It is made up of around 93% sucrose. Will be darker and more treacly in flavour. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Demerara sugar resembles brown sugar in appearance, and both contain molasses, but their coloring comes from different processes. © 2020 Edmonton Journal, a division of Postmedia Network Inc. All rights reserved. Light brown sugar is just bleached sugar with molasses added back into it. This advertisement has not loaded yet, but your article continues below. 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? So, the manufacturers robbed the sugar of its color and then gave it back in another form. Like all our ingredients, we use it because of the high quality and excellent flavor. It comes in the form of large, pale golden crystals, slightly sticky to the touch. Blanc pure canne or sucre mi blanc. 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. 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. 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. Brown sugar undergoes almost the same amount of processing as white sugar, and then has some molasses added back. Ther will be a slight difference in result because of the higher moisture content and darker colour of brown sugar. Had a muffin, with large crystals that is demerara sugar the same as light brown sugar it a crunchy.. Soft and demerara sugar they are muted in comparison to those from sugar... In your inbox when used in cooking, brown sugar is a great alternative muscovado. Advertisement has not loaded yet, but it ’ s a helpful guide to store. Toffee colour to it the Chowhound Home cooking, brown sugar Street East, Toronto, Ontario, 3L4. 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