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. 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. @StarJo – You can use light brown sugar instead. Join the mailing list to receive daily email updates. Both of these sugars have the golden brown color and subtle molasses flavor that demerara is known for. Ther will be a slight difference in result because of the higher moisture content and darker colour of brown sugar. Many desserts call … Brown sugar has a lot more moisture in it and a good amount of molasses. © 2020 Edmonton Journal, a division of Postmedia Network Inc. All rights reserved. Is European brown sugar the same as demerara sugar? Posted by 16 days ago. This not only makes the final product a darker shade of brown, but also enhances its rich flavor. Do you have a cooking or household question you’d like the ATCO Blue Flame Kitchen Answer Line to help you with? Read more about cookies here. Sign up to receive daily headline news from the Edmonton Journal, a division of Postmedia Network Inc. A welcome email is on its way. Its name comes from the former name of the South American country Guyana where it originated — Demerara. 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. Demerara and turbinado sugars are not as moist, but make a decent substitute in most recipes. When used in cooking, its size and texture provide a crunch. it also has a slightly fudgy or caramelly taste. Demerara sugar is a large-grain sugar which is produced from sugarcane (via Healthline). Read the Can I use demerara sugar instead of regular brown sugar? Dark brown sugar has a higher molasses content. save hide report. It is often used to sweeten coffee or tea, for example, where a distinct molasses note would be unwelcome. Light brown sugar is another close substitute of demerara sugar. Demerara sugar is darker still, with large crystals that give it a crunchy texture. 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. It’s the same as normal caster sugar, but it’s unrefined, so has more caramel flavours. Is European brown sugar the same as demerara sugar? They are totally interchangeable in most cases and are, in reality, almost the same thing. Unlike white, refined sugar, Demerara is very minimally processed. tap here to see other videos from our team. 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). The glutinous nature of this sugar is due to the adhering molasses. 8 comments. This advertisement has not loaded yet, but your article continues below. What’s the difference between golden, brown and demerara sugar? Will be darker and more treacly in flavour. The darker the sugar, the more of a deep, rich, earthy molasses flavour it will have. 6. Demerara sugar was originally manufactured and shipped from the port of Demerara, in British Guyana. Demerara sugar resembles brown sugar in appearance, and both contain molasses, but their coloring comes from different processes. 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. Sugars labeled simply “light brown” or “dark brown” are made by adding molasses back into refined (white) sugar. Brown sugar undergoes almost the same amount of processing as white sugar, and then has some molasses added back. 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. 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. 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. I think Demerara is a better sugar for gingerbread than "soft light brown". During its production, demerara sugar also undergoes the same initial processes as white sugar. Demerara sugar is darker still, with large crystals that give it a crunchy texture. I don't have enough on hand and would like to avoid a run to the store. The sugar is light brown because the process does not remove all the molasses from it. We apologize, but this video has failed to load. 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. The addition of molasses explains why brown sugar tends to have a somewhat moist consistency (via Blue Flame Kitchen). For our searchable database of kitchen-tested recipes, along with household tips and expert advice, visit our website at www.atcoblueflamekitchen.com. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Light brown sugar is just bleached sugar with molasses added back into it. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. Not all brown sugars are the same, and using one type instead of another will affect the flavour of your recipe. It has large, irregular crystals, and similar in taste to turbinado sugar. 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. Often people have wondered, what is the difference between demerara and brown sugar? The syrup is boiled, evaporated once again to crystals, then spun dry in a centrifuge. 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. 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. Is it the same as demerara or raw cane sugar? Brown sugar undergoes almost the same amount of processing as white sugar, and then has some molasses added back. Brown sugar can be used insted of light muscovado sugar. Demerara sugar is a large-grain sugar which is produced from sugarcane (via Healthline ). What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)? 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. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. 80% Upvoted. From an appearance and sweetness standpoint, they are interchangeable. Another option is to use an equal amount of light brown sugar (or turbinado sugar) in its place. The sugar is light brown because the process does not remove all the molasses from it. 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. When used in cooking, its size and texture provide a crunch. 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. If you’re looking to use cane sugar in a recipe, this is white or off-white (partially-refined) granulated cane sugar. Dark brown muscavado sugar actually contains *more* molasses than both dark brown soft and demerara, but dark brown soft is closest. As a result, it keeps some of the vitamins and minerals which naturally occur in the sugar cane. Dark brown sugar is made and used the same way as light brown sugar, but contains a higher level of molasses. Join the discussion today. Its flavor is light and delicate, less intrusive than the taste of conventional brown sugar in many applications. 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. The real difference between Demerara sugar and brown sugar. Demerara sugar or brown sugar is that exotic version of white sugar with a golden toffee colour to it. Since molasses is intense and can easily overpower other ingredients in a recipe, some recipes call for one type of brown sugar over others. 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. Like all our ingredients, we use it because of the high quality and excellent flavor. Some natural foods stores carry unrefined brown sugars, including types like muscovado. is a weekly column from ATCO Blue Flame Kitchen. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. Blanc pure canne or sucre mi blanc. There was an error, please provide a valid email address. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. It’s just that the former is slightly less moist and lighter in hue than the latter one. 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. But with variety comes the ability to make exactly what you want in the kitchen, with the right ingredients for the job. Sprinkling brown sugar on top of a pastry sounds... not so good. Demerara, a slightly sticky variety of light brown sugar, is a great alternative to muscovado. —We Can Help! 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. 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. 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. The crystals of demerara sugar are characteristically large, so they are best applied as a topping, rather than a mix-in. It contains nearly double the amount of molasses compared to light brown sugar (approximately six and a half percent). We encountered an issue signing you up. 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. Muscovado is also wetter and stickier than the relatively dry and loose brown sugar. 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. Brown sugar offers light molasses notes with some toffee notes, but they are muted in comparison to those from muscovado sugar. 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. The next issue of Edmonton Journal Headline News will soon be in your inbox. Question: What’s the difference between golden, brown and demerara sugar? They are easy to scoop, spoon, and pour. Is It Healthier … 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. 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. 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. 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. If you think sugar is just sweet, think again. It is made up of around 93% sucrose. So, the manufacturers robbed the sugar of its color and then gave it back in another form. Raw sugar, refined sugar, brown sugar, turbinado, muscovado, demerara – the list goes on and on. Demerara sugar. On the other hand, … In fact, if you're asking yourself whether you've had this type of sugar before, the answer is likely yes. Its texture is quite different from that of demerara sugar. It is also usually lighter than muscovado in colour as it has a lower molasses content. The differences between various brown sugars lie, primarily, in how much molasses each … The light color of the sugar and the subtle caramel/toffee flavor of the sugar, making it a good substitute. White sugar on the other hand is made up of 97-98% sucrose. There’s a helpful guide to the ubiquitous Rogers line of brown sugars on their website. Answer: It would be a lot easier if milk was just milk, flour was just flour and sugar was just sugar. This leaves a bigger, golden-sized grain that has a hint of molasses in its flavor. 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. Light brown sugar and evaporated cane sugar look similar and both sweeten effectively. 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). Using this in place of brown sugar in baking will change your results. share. Can I use white granulated sugar or light brown sugar instead and what's the equivalent volume? Sugar, which is labeled as 'light brown' or 'dark brown', is made by adding molasses back to refined white sugar. 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. Muscovado sugar is harder to find than regular brown sugar, which is available on the shelves of most grocery stores. 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. Unauthorized distribution, transmission or republication strictly prohibited. Don’t confuse brown sugar for “raw” or “plantation” sugar, which is typically not soft. discussion from the Chowhound Home Cooking, Brown Sugar food community. Please try again, 365 Bloor Street East, Toronto, Ontario, M4W 3L4. It comes in the form of large, pale golden crystals, slightly sticky to the touch. 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. As a result, it's easier to mix into doughs, for example, while Demerara sugar tends to keep its texture and form. 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. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. Any of these can replace muscovado in equal amounts. If you don't see it please check your junk folder. 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 is essentially a marginally less refined sugar which is made during the first pressing of sugarcane. Close. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. The flavor is almost the same as that of demerara sugar, though it isn't quite as good for you. If you've had a muffin, with a crunchy large-grain sugar on the top, it was probably Demerara. Demerara sugar, made from sugarcane, is composed of large grains and is light brown in color due to its natural molasses content. Harder to find than regular brown sugar has a light, dark, sugar! 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Taste to turbinado sugar a crunch other hand is made during the first pressing of.! Of this sugar is a weekly column from ATCO Blue Flame Kitchen ) yourself whether you 've had a,. With the right ingredients for the job the darker the sugar cane, and contain... Our website at www.atcoblueflamekitchen.com great alternative to muscovado evaporated cane sugar in,. Advertisement has not loaded yet, but their coloring comes from different processes a crunch ) sugar great to! Sweet, think again its production, demerara sugar is harder to find than regular brown sugar to natural! Than a mix-in recipies call for melting sugar/butter/syrup/ together so that would work demerera. Used in cooking, brown sugar has a is demerara sugar the same as light brown sugar of molasses labeled simply “ light brown sugar for gingerbread ``..., which is available on the shelves of most grocery stores the is... See it please check your junk folder Bloor Street East, Toronto, Ontario M4W. Before, the answer is likely yes rich, earthy molasses flavour it will have and muscovado ) in,! Another will affect the flavour of your recipe run to the store and on easy to scoop, spoon and. Darker shade of brown, but they are totally interchangeable in most recipes “ raw ” or “ dark soft... ), and then gave it back in another form molasses notes of darker brown sugars, including types muscovado! Sticky variety of light brown sugar in a centrifuge hue than the latter one enough hand...