What would be an a fair substitution for Demerara Sugar and Muscovado
Sugar. I am guessing brown sugar but I dont know that is why I am
asking. Thanks.

Vince Poroke wrote:

> What would be an a fair substitution for Demerara Sugar and Muscovado
> Sugar. I am guessing brown sugar but I dont know that is why I am
> asking. Thanks.


It depends on what you're cooking... for my coffee, table sugar makes a
fine substitution...

~john!

levelwave > wrote in message >...
> Vince Poroke wrote:
>
> > What would be an a fair substitution for Demerara Sugar and Muscovado
> > Sugar. I am guessing brown sugar but I dont know that is why I am
> > asking. Thanks.
>
>
> It depends on what you're cooking... for my coffee, table sugar makes a
> fine substitution...
>
> ~john!


Sorry, I meant for baking a cake or pudding.

"Vince Poroke" > wrote in message
om...
> What would be an a fair substitution for Demerara Sugar and Muscovado
> Sugar. I am guessing brown sugar but I dont know that is why I am
> asking. Thanks.



See below from epicurious:

More than you wanted to know ....

Dimitri


Once a luxury only the extremely affluent could afford, sugar was called
"white gold" because it was so scarce and expensive. Although Persia and
ancient Arabia were cultivating sugar in the 4th century b.c., the Western
World didn't know of it until the 9th century when the Moors conquered the
Iberian peninsula. Early sugar wasn't the granulated, alabaster substance
most of us know today. Instead, it came in the form of large, solid loaves
or blocks ranging in color from off-white to light brown. Chunks of this
rock-hard substance had to be chiseled off and ground to a powder with a
MORTAR AND PESTLE. Modern-day sugar is no longer scarce or expensive and
comes in myriad forms from many origins. Sugar cane and sugar beets are the
sources of most of today's sugar, also known as SUCROSE (which also comes
from maple sap - see MAPLE SUGAR - and SORGHUM). Other common forms of
sugar are DEXTROSE (grape or corn sugar), FRUCTOSE (levulose), LACTOSE (milk
sugar) and MALTOSE (malt sugar). The uses for sugar are countless. Besides
its sweetening value, sugar adds tenderness to doughs, stability to mixtures
such as beaten egg whites for MERINGUE, golden-brown surfaces to baked goods
and, in sufficient quantity, it contributes to the preservation of some
foods. Granulated or white sugar is highly refined cane or beet sugar. This
free-flowing sweetener is the most common form both for table use and for
cooking. Granulated sugar is also available in cubes or tablets of various
sizes, as well as a variety of textures. Superfine sugar, known in Britain
as castor (or caster ) sugar, is more finely granulated. Because it
dissolves almost instantly, superfine sugar is perfect for making meringues
and sweetening cold liquids. It can be substituted for regular granulated
sugar cup for cup. Confectioners' or powdered sugar is granulated sugar that
has been crushed into a fine powder. To prevent clumping, a small amount
(about 3 percent) of CORNSTARCH is added. Confectioners' sugar labeled XXXX
is slightly finer than that labeled XXX but they can be used interchangeably
and both may need to be sifted before using. Because it dissolves so
readily, confectioners' sugar is often used to make icings and candy. It's
also used decoratively, as a fine dusting on desserts. One and
three-quarters (packed) cups confectioners' sugar equals 1 cup granulated
sugar. Confectioners' sugar is called icing sugar in Britain and sucre
glace in France. Decorating or coarse sugar (also called sugar crystals or
crystal sugar ) has granules about four times larger than those of regular
granulated sugar. It's used for decorating baked goods and can be found in
cake-decorating supply shops and gourmet markets. ROCK CANDY is an even
larger form of sugar crystals. Colored sugar, also used for decorating, is
tinted granulated sugar and can be found in several crystal sizes. Flavored
sugar is granulated sugar that's been combined or scented with various
ingredients such as cinnamon or vanilla (see VANILLA SUGAR). All granulated
sugar can be stored indefinitely if tightly sealed and kept in a cool, dry
place. Today's brown sugar is white sugar combined with MOLASSES, which
gives it a soft texture. The two most commonly marketed styles of brown
sugar are light and dark , with some manufacturers providing variations in
between. In general, the lighter the brown sugar, the more delicate the
flavor. The very dark or "old-fashioned" style has a more intense molasses
flavor. Brown sugar is usually sold in 1-pound boxes or plastic bags - the
latter help the sugar retain its moisture and keep it soft. Hardened brown
sugar can be resoftened by placing it with an apple wedge in a plastic bag
and sealing tightly for 1 to 2 days. A firmly packed cup of brown sugar may
be substituted for 1 cup granulated sugar. Both granulated and liquid brown
sugar are also now available. Neither of these forms should be substituted
for regular brown sugar in recipes. Though similar in color, brown sugar
should not be confused with raw sugar, the residue left after sugarcane has
been processed to remove the molasses and refine the sugar crystals. The
flavor of raw sugar is akin to that of brown sugar. In this raw state,
however, sugar may contain contaminants such as molds and fibers. The
so-called raw sugar marketed in the

LOOK HERE!

United States has been purified, negating much of what is thought to be its
superior nutritive value. Two popular types of raw sugar are the
coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the
moist, fine-textured Barbados sugar. Turbinado sugar is raw sugar that has
been steam-cleaned. The coarse turbinado crystals are blond colored and have
a delicate molasses flavor. Other sources of sugar include maple sap, palm
sap and sorghum. Almost 100 percent of sugar is carbohydrate. Granulated
white sugar contains about 770 calories per cup, as does the same weight
(which equals about 2 cups) of confectioners' sugar. A cup of brown sugar is
slightly higher at 820 calories. It also contains 187 milligrams of calcium,
56 of phosphorous, 4.8 of iron, 757 of potassium and 97 of sodium, compared
to only scant traces of those nutrients found in granulated sugar.
ARTIFICIAL SWEETENERS such as ASPARTAME and SACCHARIN are essentially
calorie-free and are used as a sugar substitute both commercially and by the
home cook. Sugar also comes in syrup form, the most common being CANE SYRUP,
CORN SYRUP, GOLDEN SYRUP, HONEY, MAPLE SYRUP, MOLASSES, SORGHUM and TREACLE.
See also GLUCOSE; JAGGERY; PULLED SUGAR; ROCK SUGAR; SPUN SUGAR.

Vince Poroke saw Sally selling seashells by the seashore and told us
all about it on 1 Oct 2003 21:38:59 -0700:

>What would be an a fair substitution for Demerara Sugar and Muscovado
>Sugar. I am guessing brown sugar but I dont know that is why I am
>asking. Thanks.

Yes, you can just use soft brown sugar. You won't get that delicate
molasses taste, but the sweetening effect is the same We bought
some demerara sugar in the supermarket once and it's very moist and
dark and sort of treacley or molassesy because it's not as processed
as standard sugar.

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

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