4 reasons why I use demerara brown sugar & You should too | + bonus reason!

Brown sugar, it is probably just about the most common sugar substitute.  It has that iconic Earthy taste along with its slightly lower caloric content and glycemic index.

Molasses has a higher pH value than white granulated sugar. Therefore, brown sugar, containing a measure of molasses, is more acidic than white sugar. Consequentially, recipes designed for brown sugar typically contain baking soda as the leavening agent because coupled with the slightly acidic brown sugar it will react to foam and leaven; a reaction would not happen with pH neutral granulated sugar. When using white granulated sugar, it becomes necessary to use baking powder instead baking soda.

If your ginger muffin recipe is hinging on the fact that the molasses is going to be acidic it can be disastrous to purchase the wrong kind of brown sugar. Not all recipe fails are due to miss step in your technique. If you want to know why your recipes are failing keep reading…

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4 REASONS TO USE DEMERARA SUGAR

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1. NOT ALL BROWN SUGAR IS CREATED EQUALLY

Your understanding of how brown sugar is made likely is that it is unrefined table sugar still containing a noticeable percentage of molasses. However, in our machine age it is either unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).

However, some brown sugar out there is actually “browned sugar.” In other words, it is refined white sugar that is toasted.

In contrast, Demerara Style Sugar is a traditional brown sugar, originally created in Guyana (a colony formerly called Demerara in South Africa).

2. DEMERARA CONTAINS MORE MOLASSES

The “browned” sugar we mentioned has no molasses content and therefore does not have the pH value that your ginger muffin recipe may be hinging on.

Compared to golden and brown sugar, Demerara retains most of the natural molasses, giving it a dark colour and deep rich flavour with large crystals that give a crunchy texture and that good pH.

3. MORE RETAINED MINERALS

Unlike white, refined sugar, Demerara is very minimally processed. Demerara retains natural molasses, rather than having it added to a completely or nearly molasses purged white sugar. As a result, it keeps some of the vitamins and minerals which naturally occur in the sugar cane.

4. YOU CAN FIND IT ANYWHERE

There are many “natural brown sugars” and items made the good old-fashioned way, but Demerara style brown sugar is by far the easiest to find in any market and cheapest. Even Rogers, makes a good version of this sugar (though not quite like a Guyanese store might carry it).

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+ BONUS REASON!!!

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5. DEMERARA RHYMES

Finally, last but not least, Demerara rhymes with my name Tamara!!! I mean can it get any better than that? (Haha, I jest life can get whole lot better than).

An Ode to Demerara Sugar
Sweetening cookies with good taste
Brownest and fairest Demerara
To what will I compare in haste?
Just like the writer Tamara
 
(okay so I am not a poet… I will probably look back on the post next year, blush at my silly poems, and then promptly delete it… but who knows what time will bring)

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DIFFERENCES BETWEEN NATURAL BROWN SUGAR AND DEMERARA SUGAR

Natural brown sugar tends to be a mixture of white sugar and molasses. The addition of molasses explains why brown sugar tends to have a somewhat moist consistency (see storage tips below). As a result, it's easier to mix into doughs, for example, while traditional demerara sugar tends to keep its texture and form. Traditional demerara sugar also has a deeper, darker flavor than that of brown because of its purity given that it's unadulterated, without the addition of any refined sugars. However, Roger’s ‘demerara style brown sugar’ does not keep its texture like ‘traditional demerara sugar.’ In find when using demerara style brown sugar it works just like natural brown sugar.

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Uses

Demerara has become a favourite among coffee and tea connoisseurs, as it gives a special taste to cappuccinos, espresso and your favourite herbal tea. Because its crystals are larger, it also makes demerara a good candidate for sprinkling on baked goods like candied nuts and streusel toppings!

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Storage

Store in a tightly sealed container in a cool, dry place where it can be kept for indefinite time. If exposed to high humidity, low temperatures and/or top load pressure, the product tends to harden. Some people recommend putting an apple in the centre of your brown sugar storage container to prevent it from clumping.