Demerara
Demerara is a large-grain, light brown raw cane sugar named for the Demerara region of Guyana, where it was first produced. Unlike white granulated sugar, it retains a thin coating of molasses from the cane juice, giving it a pale amber color, a faint toffee flavor, and noticeably large, crunchy crystals that don't fully dissolve into batters.
Varieties
Turbinado and demerara are frequently used interchangeably in recipes, but true demerara is grown and processed in Guyana or Mauritius, while turbinado (sold in the US under names like Sugar in the Raw) is typically Hawaiian or South American cane sugar steam-cleaned rather than washed.
Buying tips
Look for large, glossy, uniformly golden crystals; sugar that looks dusty or has fine powder mixed in has likely been sitting open and picked up moisture from the air. Bulk bins are fine, but check that the crystals aren't stuck together in a solid clump before buying.
Substitutes
Turbinado sugar — 1:1
Nearly identical: both are large-crystal raw cane sugars. Turbinado is slightly less moist and a shade lighter in color.
Light brown sugar — 1:1
Finer grain and more moisture, so it dissolves into batter instead of staying crunchy; use it when demerara is called for as a mix-in rather than a topping.
Granulated white sugar plus a pinch of molasses — 1 cup sugar plus 1 teaspoon molasses, stirred together, in place of 1 cup demerara
Approximates the flavor and color but not the large-crystal crunch; works fine for baking but not for sprinkling on top of muffins or scones.
Muscovado sugar — 1:1
Much stronger molasses flavor and a fine, sticky texture, so baked goods will taste darker and more caramelized and lose the crunchy topping effect.
Storage
Store in an airtight container at room temperature, away from humidity. Demerara resists clumping better than fine brown sugar because it has less surface moisture, but if it does harden, a slice of bread or a damp paper towel sealed in the container overnight will soften it.
How to use
Best known as a crunchy topping sprinkled over muffins, scones, cookies, and creme brulee before baking, since the large crystals hold their shape and add texture instead of melting flat. It also works stirred into coffee or tea for a mild caramel note, or used in place of white sugar in spice cakes and gingerbread for extra depth.
What it pairs with
Pairs well with warm spices like cinnamon, ginger, and nutmeg in baked goods, and with dark roast coffee, dark rum, and citrus zest.
Nutrition
Nutritionally close to white sugar, roughly 15 calories per teaspoon with essentially no protein, fat, or fiber. The molasses coating adds trace minerals like iron and calcium, but not in amounts significant enough to matter for a normal serving.
FAQ
Is demerara sugar the same as brown sugar?
No. Brown sugar is refined white sugar with molasses added back in, giving it a fine, moist, clumping texture. Demerara is minimally processed raw cane sugar with large, dry crystals and a much lighter molasses coating.
Can demerara sugar be used in coffee?
Yes, it's a common coffee sweetener in the UK and often served alongside cream in cafes specifically because the large crystals dissolve slowly, giving a gentler sweetness than white sugar.
Why won't demerara sugar dissolve fully in cold liquids?
Its crystals are roughly three to four times larger than granulated sugar, so they need more time or warmer liquid to dissolve completely; in iced drinks it often settles at the bottom instead of fully mixing in.
Can you use demerara sugar for baking instead of just topping?
Yes, but the large crystals stay somewhat crunchy inside baked goods rather than melting smoothly, which is noticeable in delicate cakes but barely noticeable in dense items like gingerbread or crumb toppings.
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