Raw sugar

Raw sugar is simply the remaining residue left after sugarcane has been initially processed to remove the most of the molasses.  The resulting crystals still retain some of the molasses which gives the sugar crystals a light brownish color. Because contaminants still exist the form of fibers and mold, the sugar will be processed further to make the sugar edible.  The raw sugar is then made into at least three types of sugar.

1. Turbinado sugar - light brown sugar crystals with a slight molasses flavor.
2. Demerera sugar - coarse textured, dry sugar, slightly beige in color.
3. Barbados sugar (Muscovado sugar) is a moist, sticky sugar similar to dark brown sugar, which is in fact the best substitute for Barbados sugar.

Turbinado sugar became more popular when it was produced and branded as "sugar in the raw" produced in Maui, Hawaii. Unlike granulated sugar, "sugar in the raw" sugar has large crystals and is unbleached so the resulting sugar has a warm brown color.

Substitute For Raw Sugar

If you have a recipe that calls for raw sugar there are several alternatives.  Select either moist crystals (like brown sugar or Muscavado) or dry crystals such as Turbinado depending on what's called for in your recipe.

• Equal amounts of Demerara sugar which will provide a slight molasses flavor.
• OR - Use light or dark brown sugar which will be moist rather than dry
• OR - Alternately use white granulated sugar, smaller crystals, no molasses flavor.
• OR - If your recipe calls for dark brown sugar then use Muscovado.
• OR - If you recipe suggests light brown sugar use Turbinado, dryer but similar flavor.