Demerara sugar is a variety of unrefined sugar. Its appearance is golden or blonde in color and originates from the Demerara district of the Guyana region. This type of sugar is derived from the first crystallization of the original cane juice of this region.
By not being subjected to the refining process, demarara sugar retains many nutrients, as well as the characteristic flavor of the molasses contained in the cane. Therefore, it has a pleasant caramel-like flavor that stands out in the preparation of desserts.
Demerara Sugar Uses
It is recommended for the preparation of desserts whose softness is the essential characteristic that makes them much more pleasant to the palate, such as cakes, cakes, brownies, cupcakes and breads. Demerara sugar retains greater moisture and this is the key to providing greater volume and softness to these preparations.
As its grain is coarser than refined sugar, it will need to be ground in a processor. Because it is thinner and more moist, it will dissolve much faster in the mixture when it is baked. Also, during preparation, it will produce bubbles that increase the volume.
Likewise, demerara sugar is great for sweetening drinks like tea and coffee and, honestly, we recommend it as it will add a delicious flavor.
Differences between demerara sugar and refined sugar
- Demerara sugar does not go through the refining process of white (or refined) sugar.
- The grain of demerara sugar is thicker and retains much of the molasses, as well as the moisture it provides. Refined sugar is much drier and finer.
- Demerara sugar retains nutrients and the flavor of the cane from which it is extracted. In the refining process, white sugar loses all its nutrients and flavor.
- In the preparation of some desserts, the molasses of demerara sugar makes the dough more sticky and, therefore, difficult to knead. However, the result is smoother. This does not happen with refined sugar, which allows for better kneading, although it does not provide as much softness.
