Demarara Sugar Explained: What It Is & How to Use It

Demarara sugar is a minimally processed, light brown cane sugar characterized by its large golden-brown crystals and subtle molasses flavor. Originating from Guyana, it's produced by evaporating water from sugar cane juice, retaining approximately 1-2% natural molasses content while undergoing less refining than white sugar. This specialty sugar contains trace minerals like potassium and calcium, though nutritionally similar to other sugars.

When you're searching for what is demarara sugar, you're likely looking for more than just a basic definition. This distinctive sugar has become increasingly popular among home bakers and professional chefs seeking nuanced sweetness with subtle complexity. Understanding its properties helps you make informed decisions in your culinary creations.

Origin and Production Process

Demarara sugar takes its name from Demerara, a historical region in Guyana where it was originally produced. The sugar cane undergoes a single crystallization process, preserving more of the natural molasses than fully refined white sugar. Unlike brown sugars that often have molasses added back after refining, authentic demarara retains its natural molasses content throughout production.

The manufacturing process begins with crushing sugar cane to extract juice, which is then clarified and evaporated to form crystals. These crystals are centrifuged to remove excess liquid while maintaining that characteristic golden color and mild molasses flavor. The result is a sugar with larger, more coarse crystals than standard table sugar.

Physical and Flavor Characteristics

Demarara sugar features distinctive golden-brown crystals that are larger and more coarse than regular white sugar but finer than turbinado sugar. Its moisture content sits between white and brown sugars, giving it unique properties in baking applications. The flavor profile includes a delicate caramel note with subtle molasses undertones—noticeably less intense than dark brown sugar but more complex than white sugar.

Sugar Type	Crystal Size	Molasses Content	Flavor Profile
Demarara	Medium-large, coarse	1-2% natural	Subtle caramel, mild molasses
White Sugar	Small, fine	0%	Neutral sweetness
Light Brown	Medium	3.5% added	Moderate molasses
Turbinado	Large, coarse	2-3% natural	Bolder molasses

Difference Between Demarara Sugar and Brown Sugar

Many home bakers wonder about the difference between demarara sugar and brown sugar. While both appear brown, they're fundamentally different. Commercial brown sugars (light and dark) are typically made by adding molasses back to refined white sugar. Demarara, however, retains its natural molasses through minimal processing.

This distinction affects both texture and flavor. Demarara has larger crystals that don't dissolve as readily as brown sugar's finer crystals, making it better suited for toppings than for recipes requiring complete dissolution. Its molasses flavor is also more delicate than dark brown sugar but more pronounced than light brown sugar.

Culinary Applications

Understanding what is demarara sugar used for helps maximize its potential in your kitchen. Its coarse texture and mild flavor make it ideal for:

• As a finishing sugar on baked goods like muffins, scones, and cookies
• Adding crunch to crumbles and crumb toppings
• Sweetening beverages like coffee and tea where crystals remain visible
• Creating caramel sauces with nuanced flavor
• As a component in spice rubs for meats

When substituting demarara in recipes calling for white sugar, use a 1:1 ratio but expect slight color and flavor changes. For recipes requiring fine sugar (like meringues), process demarara in a food processor to reduce crystal size.

Nutritional Profile: Is Demarara Sugar Healthier?

Many search for is demarara sugar healthier than white sugar, hoping for nutritional advantages. While demarara contains trace amounts of minerals like potassium, calcium, and iron from the retained molasses, these amounts are nutritionally insignificant in typical serving sizes.

From a caloric and carbohydrate perspective, demarara sugar contains approximately 15 calories and 4 grams of carbohydrates per teaspoon—virtually identical to white sugar. The minor mineral content doesn't make it a "health food," though some prefer it for its less processed nature and more complex flavor that might lead to using slightly less.

Storage and Shelf Life

Proper storage maintains demarara sugar's desirable texture. Keep it in an airtight container away from moisture, which can cause clumping. Unlike brown sugars that harden when dried out, demarara's larger crystals resist hardening but can still absorb odors from surrounding foods.

If your demarara sugar does harden, place a slice of bread or damp paper towel in the container overnight to restore moisture. The shelf life is essentially indefinite when stored properly, though flavor may diminish after 1-2 years.

Where to Find Demarara Sugar

Searching for where to buy demarara sugar has become easier as specialty sugars gain popularity. You'll typically find it in:

• Well-stocked grocery stores in the baking aisle
• Health food stores and organic markets
• Online retailers specializing in baking ingredients
• International food sections (often labeled as "raw cane sugar")

Look for brands like Tate & Lyle, which popularized demarara sugar in many markets. When shopping, check that the ingredient list shows only "cane sugar" without added molasses or other ingredients.

Substitution Guidelines

When you need to substitute demarara sugar, consider these options based on your recipe's requirements:

• Turbinado sugar: Nearly identical with slightly larger crystals and marginally more molasses
• Light brown sugar: Softer texture with more pronounced molasses flavor (use 1:1 ratio)
• White sugar + molasses: For every cup of demarara, use 1 cup white sugar plus 1-2 teaspoons molasses
• Coconut sugar: Similar color but distinct flavor profile (use 1:1 ratio)

Remember that substitutions will affect both texture and flavor. For applications where crystal structure matters (like toppings), turbinado makes the closest substitute. For recipes requiring dissolved sugar, brown sugar works better.

Common Questions About Demarara Sugar

What makes demarara sugar different from regular brown sugar?

Demarara sugar retains its natural molasses through minimal processing, while commercial brown sugars have molasses added back after refining. Demarara has larger crystals and a more subtle molasses flavor compared to brown sugar's finer texture and stronger molasses taste.

Can I use demarara sugar in place of white sugar for baking?

Yes, you can substitute demarara for white sugar in a 1:1 ratio, but expect slight differences in color, texture, and flavor. For recipes requiring fine sugar (like meringues), process demarara in a food processor first. The final product will have a subtle caramel note and golden hue.

Does demarara sugar have any significant health benefits over white sugar?

Demarara contains trace minerals from retained molasses, but these amounts are nutritionally insignificant in typical usage. Calorically and carbohydrate-wise, it's virtually identical to white sugar (about 15 calories and 4g carbs per teaspoon). Its main advantage is less processing and more complex flavor that might lead to using slightly less.

Why does my demarara sugar keep hardening?

Demarara sugar hardens when exposed to air and loses moisture. Store it in an airtight container with a moisture-retaining item like a terra cotta sugar saver or a slice of bread. If it hardens, place a damp paper towel in the container overnight to restore proper texture.

Is demarara sugar the same as turbinado sugar?

Demarara and turbinado are very similar, both being minimally processed cane sugars with large golden crystals. Turbinado typically has slightly larger crystals and marginally more molasses content. They're generally interchangeable in recipes, though demarara is more commonly available in UK markets while turbinado dominates in North America.