Turbinado sugar and demerara sugar are both types of cane sugar that have a distinct flavor and texture compared to white granulated sugar. While they are similar in some ways, they are not exactly the same.
Turbinado sugar is made from the first pressing of sugar cane and is less refined than white sugar. It is minimally processed, with the natural molasses from the cane still intact. This gives turbinado sugar a slightly golden color and a coarse texture. The name “turbinado” comes from the process of spinning the sugar in a turbine to remove excess moisture.
On the other hand, demerara sugar is also made from the first pressing of sugar cane, but it undergoes a slightly more refined process than turbinado sugar. It is still minimally processed, but more of the molasses is removed, resulting in a lighter color and finer texture compared to turbinado sugar. The name “demerara” comes from the region in Guyana where this type of sugar was originally produced.
The main difference between turbinado sugar and demerara sugar lies in their molasses content. Turbinado sugar retains a greater amount of molasses, which gives it a stronger molasses flavor. This flavor can be described as rich, deep, and slightly earthy. On the other hand, demerara sugar has slightly less molasses content, resulting in a more subtle toffee-caramel flavor. It still has a hint of molasses, but it is not as pronounced as in turbinado sugar.
In terms of usage, both turbinado sugar and demerara sugar can be used as a substitute for white sugar in various recipes. However, due to their coarser texture, they may not dissolve as easily in liquids or provide the same level of sweetness. They are particularly popular for sprinkling on top of baked goods for added crunch and flavor.
To summarize, while turbinado sugar and demerara sugar are both types of cane sugar with a more natural and flavorful profile compared to white sugar, they have differences in terms of molasses content and flavor. Turbinado sugar has a stronger molasses flavor, while demerara sugar has a slightly milder toffee-caramel flavor. Both sugars can be used as substitutes for white sugar, but their coarser texture may affect their performance in certain recipes.