demerara sugar

SweetenersYear-round. As a processed, shelf-stable ingredient, demerara sugar is available consistently throughout the year.

Demerara sugar provides carbohydrates as its primary macronutrient and contains trace minerals such as potassium, magnesium, and calcium from retained molasses, though in minimal quantities per serving. It is nutritionally similar to other cane sugars but with slightly more mineral content due to lower refinement.

About

Demerara sugar is a granulated sugar produced from sugarcane, originally from the Demerara region of Guyana in South America. It is a type of unrefined cane sugar that retains a higher proportion of molasses compared to refined white sugar, giving it its characteristic light golden to amber color and coarse crystal structure. The larger, sparkling crystals are produced through a crystallization process that preserves more of the cane juice's natural molasses content, imparting a subtle caramel flavor and slight mineral complexity absent in highly refined sugars.

Culinary Uses

Demerara sugar is valued in both baking and beverage applications for its textural qualities and rich molasses notes. The coarse crystals provide a pleasant crunch when sprinkled atop baked goods such as cookies, muffins, and custard tarts, while dissolving during mixing in cake and pastry batters. It is widely used in British and Caribbean cooking for sweetening tea and coffee, in caramel preparations, and in rums and dark spirits. The caramel undertones complement rich desserts, crumble toppings, and coffee-based drinks.

Forms & Preparations

Coarse granulated crystals — The standard form; large, golden crystals suitable for sprinkling, dissolving in liquids, or incorporating into batters and doughs.
Sanding sugar — Specially sized larger crystals used exclusively for decoration on the surface of baked goods, providing visual sparkle and textural contrast.
Dissolved in syrups — Melted and combined with water and other ingredients to create caramel, glazes, or liquid sweeteners for beverages and desserts.
Candied or crystallized coating — Used to coat fruits, nuts, and confections, where the crystals adhere to surfaces and create a sweet, crunchy exterior.

Substitutes

Unknown — Use in equal measure; will add more pronounced molasses flavor and moisture to baked goods due to higher molasses content. Best for recipes where rich depth is desired.
Unknown — Substitute 1:1; produces similar color but different texture (softer, moister). Works well in baking but won't provide the same decorative sparkle on surfaces.
Unknown — Use in equal measure; similar crystal size and appearance with comparable molasses content, though sometimes slightly coarser. Nearly identical in baking applications.
Unknown — Mix 1 tablespoon molasses with 1 cup white sugar to approximate demerara's flavor; adjusts texture less but captures caramel notes.
Unknown — Use 1:1 in baking for less refined character, though it dissolves more easily and lacks the distinctive crystal appearance.

Recipes Using demerara sugar (5)

RCI-BR.004.0598.001

Creole Christmas Cake

This very rich cake from the west indies is ideal for those who prefer not to ice their christmas cakes. Indeed, icing is not recommended. Just tie a brightly coloured ribbon round it and you have a real feast of cake.

RCI-RC.005.0090.001

Cyprian Stifado

Cyprian Stifado from the Recidemia collection

RCI-BR.006.0393.001

English Christmas Crumble

English Christmas Crumble from the Recidemia collection

RCI-BV.004.0238.001

Passionfruit and Orange Sago

Passionfruit and Orange Sago from the Recidemia collection

RCI-DS.002.0210.001

Rhubarb And Raspberry Crunch

Rhubarb And Raspberry Crunch from the Recidemia collection