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