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Price for 1 kg: 2.22 BGN
Fast delivery
100% quality
What is Demerara Sugar?
Demerara sugar is one of several types of sugar classified as "raw" sugars, along with turbinado sugar, as well as products described as raw cane sugar, evaporated cane juice, and others. Contrary to popular belief, raw sugars like Demerara are actually subjected to a high degree of refining. What the term "raw" indicates is that it is crystallized only once, unlike twice for granulated white sugar. It is named after the Dutch and later British colony in present-day Guyana, where the sugar was first produced.
The traditional method of making Demerara sugar is to chop the sugarcane, extract its juice, then boil the liquid to produce a dark syrup that is essentially unrefined molasses. This syrup is crystallized by adding seed crystals, and the crystallized syrup is spun in a centrifuge to separate the crystals from the molasses. It is then washed to remove all but trace amounts of molasses. It is sifted through screens to filter out smaller particles, ensuring that the crystals have a uniform average coarseness, sized between 0.5 and 0.3 mm. Demerara sugar is slightly sticky due to the traces of molasses on it, but the crystals still flow freely and do not clump. It has a mild caramel or toffee aroma but lacks a strong molasses flavor.
Demerara Sugar vs. Turbinado Sugar
Demerara and turbinado sugars are similar and often confused with each other. Both are raw sugars that have been singly crystallized. Both are coarse, light brown sugars, although turbinado has a slightly finer texture, is less sticky, and has less molasses flavor than Demerara.
How to Cook with Demerara Sugar
Demerara sugar can be used straight from the package and does not require special preparation. It can be added to recipes such as cookies, cakes, and other desserts where it will sweeten just like granulated sugar. However, because its grains are larger than granulated sugar, Demerara does not dissolve as well in batters, which means it is often used more as a topping sugar or sprinkled on muffins and quick breads before baking to create a crunchy, sweet crust. It is also used in hot beverages like coffee and tea, where the heat of the liquid helps dissolve it.
