A.K.A

Barbados sugar

What is it?

A specialty brown sugar sometimes marketed as a “raw” sugar, Muscovado sugar is less processed than regular brown sugar, which is actually white sugar to which molasses is added back in to make it brown. Smoky, spicy and incredibly complex, the sugar has a lovely fine texture. Available in light and dark varieties, muscovado lends a deep butterscotch flavor to baked goods.

Don’t have it?

Substitute brown sugar, preferably dark brown.

How to store:

Store as you would brown sugar, in an airtight bag or container to keep it from hardening.

Cross Reference

light brown sugar; dark brown sugar

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Recipes

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  Recipe

  PB&J Granola

  It's the classic kid's sandwich in breakfast form: a chunky granola loaded with peanuts and dried strawberries. Rolled spelt and kamut flakes add some variety in the texture and flavor,…

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  Recipe

  Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

  This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it…

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  Recipe

  Peach and Blueberry Galette

  This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm…

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  Recipe

  Sticky Toffee Pudding

  Baking soda (known as bicarb to Brits) plays two roles in this recipe: It helps soften the dates, and it helps the wet, heavy batter rise during baking. If you…

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  Recipe

  Rustic Blueberry Sauce with Cassis

  This sauce is wonderful over waffles, pancakes, French toast, and ice cream. While brown sugar works fine in this recipe, raw Demerara sugar (available from King Arthur Flour's Baker's Catalogue, is worth…