Demerara sugar originates from Guyana (formerly Demerara) in South America. However, most demerara sugar available today comes from Mauritius in Africa. It is a large-grained, somewhat crunchy, raw sugar with origins in Guyana (a colony formerly called Demerara).
It has large sparkling golden crystals and a crunchy texture. Traditionally used to sweeten coffee, it’s perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits. Unlike brown sugar, which has the added molasses flavor, Demerara has a natural caramel-like flavor; this lends warm, caramel notes to whatever you add the sugar to.
- made from sucrose
- contains come vitamins and minerals
- undergoes much less processing than white sugar and brown sugar
- healthier than brown sugar and white sugar