Raw & Specialty Sugars (Turbinado, Demerara, Muscovado)
An overview of minimally refined specialty sugars, including Turbinado, Demerara, and sticky Muscovado.
1 Cup Demerara/Turbinado = 220g • 1 Cup Packed Muscovado = 200g
Raw and specialty sugars are minimally refined cane sugars that retain varying amounts of natural molasses, giving them distinct textures, colors, and flavor profiles. Turbinado and Demerara are coarse-grained sugars with pale golden crystals. They are spun in a centrifuge to remove surface moisture, leaving a dry, crunchy texture and a subtle caramel flavor. Because their large crystals do not dissolve easily in batters, they are primarily used as finishing sugars to add a crunchy texture to muffins, pie crusts, and cookies. Muscovado sugar, on the other hand, is a completely unrefined sugar containing its natural molasses. It is dark brown, highly moist, sticky, and has a rich, smoky flavor profile similar to toffee.
Chemically, Muscovado is acidic and behaves like dark brown sugar, while Turbinado and Demerara behave like granulated sugar with less sweetness. In baking, substituting Muscovado 1:1 for brown sugar adds deep moisture and molasses flavor, whereas Turbinado should not be used in fine cake batters as it will create pockets of undissolved sugar.
Using coarse Turbinado sugar inside a delicate sponge cake batter. The large crystals will not dissolve, resulting in a speckled, heavy cake with crunchy spots and uneven browning.
Demerara and Muscovado are highly popular in British baking. Turbinado is the standard raw sugar brand (e.g., Sugar in the Raw) in the United States.
Use Turbinado and Demerara for topping muffins, tarts, and cookies. Use Muscovado in gingerbread, sticky toffee pudding, and rich barbecue sauces.
Replace Muscovado 1:1 with dark brown sugar. Replace Turbinado/Demerara 1:1 with granulated sugar (only for toppings or syrups).
Keep Muscovado in an airtight container with a clay humidifier to prevent it from drying out into a hard block.