Demarara Sugar: What It Is & How to Use This Cane Sugar

Demarara sugar is a minimally processed raw cane sugar with large golden-brown crystals, distinctive molasses flavor, and subtle caramel notes. Originating from Guyana, it retains natural molasses content during production, giving it a richer taste and moist texture compared to white sugar while maintaining a lighter profile than dark brown sugars.

Understanding what sets demarara apart begins with its production process. Unlike highly refined white sugars, demarara undergoes minimal processing after cane juice extraction. The juice is boiled, then centrifuged to separate crystals from remaining liquid, preserving natural molasses content. This method creates those signature crunchy golden crystals that sparkle on top of baked goods and dissolve beautifully in hot beverages.

Historical Roots and Production Process

The name "demarara" traces back to the Demerara region of Guyana, where Dutch colonists established sugar plantations in the 18th century. While originally produced exclusively in this region, today's demarara comes from various cane-growing areas but maintains traditional processing methods.

Modern production follows these key steps:

1. Cane harvesting and juice extraction
2. Initial boiling to concentrate the juice
3. Addition of lime to adjust pH and remove impurities
4. Further boiling to crystallize the sugar
5. Centrifugation to separate crystals from molasses
6. Minimal washing to retain natural molasses coating
7. Drying to achieve the characteristic crunchy texture

Physical and Flavor Characteristics

Demarara's most recognizable features include its large, sparkling golden-brown crystals and delicate crunch. The sugar contains approximately 1.5-3% natural molasses, creating a complex flavor profile with:

• Subtle caramel notes
• Mild toffee undertones
• Delicate fruity hints
• Noticeable but not overpowering molasses flavor

Unlike dark brown sugars that have molasses added back after refining, demarara retains its natural molasses content throughout processing. This gives it a cleaner, less intense molasses flavor compared to muscovado or dark brown sugars.

Sugar Type	Molasses Content	Crystal Size	Flavor Profile	Best Uses
Demarara	1.5-3%	Large, crunchy	Mild caramel, subtle molasses	Topper for baked goods, hot beverages, light baking
Turbinado	2-3%	Medium-large, dry	Clean caramel, less complex	Coffee sweetener, light baking
Light Brown	3.5%	Small, moist	Pronounced molasses	Moist baked goods, sauces
Dark Brown	6.5%	Small, very moist	Strong molasses, robust	Hearty baking, glazes
White Sugar	0%	Finely granulated	Neutral sweetness	General baking, meringues

Culinary Applications and Best Practices

Understanding how to use demarara sugar effectively requires recognizing its unique properties. The large crystals and moderate molasses content make it ideal for specific applications where you want both visual appeal and nuanced flavor.

Best uses for demarara sugar:

• As a finishing sugar - Sprinkle on muffins, scones, or crumbles before baking for attractive sparkle and crunch
• In hot beverages - Dissolves perfectly in coffee, tea, or hot chocolate adding subtle caramel notes
• For light baking applications - Works well in cookies, shortbread, and lighter cakes where you want mild molasses flavor
• In spice rubs - Combines beautifully with smoked paprika and cumin for meat rubs
• For fruit toppings - Mix with cinnamon and oats for crumble toppings that maintain texture

Avoid using demarara as a direct 1:1 substitute in recipes calling for white sugar, as its moisture content and larger crystals can affect texture. For baking applications requiring fine texture, process demarara in a food processor to create a finer consistency.

Nutritional Profile and Storage Tips

Nutritionally, demarara contains trace amounts of minerals like calcium, potassium, and iron from the retained molasses. However, these amounts are minimal in typical serving sizes. One tablespoon (12g) provides:

• 45 calories
• 12g carbohydrates
• Negligible protein and fat
• Trace minerals (less than 1% daily value)

Despite marketing claims, demarara has nearly identical caloric content and glycemic impact as white sugar. The primary differences are flavor and texture, not significant nutritional advantages.

Proper storage maintains demarara's distinctive crunch. Keep it in an airtight container away from moisture. If it becomes hard, place a slice of bread or terra cotta disc in the container overnight to restore texture. Avoid refrigeration, which introduces moisture that causes crystallization.

Finding and Substituting Demarara Sugar

Locating authentic demarara sugar has become easier as specialty sugars gain popularity. Check the baking aisle of well-stocked supermarkets, health food stores, or online retailers. Look for products labeled specifically as "demarara" rather than generic "raw cane sugar" which may be turbinado.

When demarara isn't available, suitable substitutes include:

• Turbinado sugar - Nearly identical but slightly less flavorful
• Light brown sugar - Use 1:1 but expect more moisture and stronger molasses flavor
• White sugar + molasses - Mix 1 cup white sugar with 1-2 teaspoons molasses
• Coconut sugar - Similar color but distinct flavor profile

For finishing applications where texture matters most, turbinado makes the closest substitute. For baking applications requiring moisture, light brown sugar works better despite the flavor difference.

Common Questions About Demarara Sugar

What makes demarara sugar different from regular brown sugar?

Demarara sugar undergoes minimal processing and retains natural molasses, creating large golden crystals with mild caramel flavor. Regular brown sugar has molasses added back after refining, resulting in smaller, moister crystals with stronger molasses taste. Demarara contains less molasses (1.5-3%) compared to light brown sugar (3.5%) and dark brown sugar (6.5%).

Can I use demarara sugar instead of white sugar in baking?

Yes, but with adjustments. Demarara works best as a partial substitute (up to 50%) in recipes where its caramel notes complement other flavors. For full substitution, process demarara in a food processor to create finer crystals, and expect slightly darker color and richer flavor in your finished product. Avoid using unprocessed demarara in recipes requiring precise texture like meringues or delicate cakes.

Why does demarara sugar sometimes harden, and how can I prevent this?

Demarara hardens when exposed to moisture then dried out, causing crystals to fuse. Prevent hardening by storing in an airtight container with a moisture-absorbing element like a terra cotta sugar saver or rice grain. If it hardens, place a slice of bread in the container overnight—the bread absorbs excess moisture while maintaining ideal humidity for the sugar crystals.

Is demarara sugar healthier than white sugar?

No significant nutritional difference exists between demarara and white sugar. While demarara contains trace minerals from retained molasses, these amounts are negligible in typical serving sizes. Both contain approximately 15 calories per teaspoon and affect blood sugar similarly. The primary differences are flavor and texture, not health benefits.

What's the best way to use demarara sugar in coffee or tea?

Demarara dissolves perfectly in hot beverages, adding subtle caramel notes without overpowering sweetness. Use one teaspoon per cup for balanced flavor. The large crystals provide visual appeal as they dissolve, creating a golden hue in your drink. For iced coffee, dissolve demarara in a small amount of hot water first to create a simple syrup before adding to cold beverages.