You are here: Home » How-To » Raw Sugars Raw Sugars How-To,Ingredient http://relish.com/articles/raw-sugar-tints-and-tastes/ by Candace FloydSeptember 5, 2012 Natural foods advocates use raw sugar whenever they can't use honey, agave nectar or another liquid sweetener. Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/09/raw_sugar.jpg Share this: Pin ItEmailPrint For baking, granulated, brown or confectioner’s (powdered) sugar is most often specified for batters and doughs, but raw sugars come in handy for decorating and finishing. Here are three to try: •Turbinado (tur-bih-NAH-doh) is obtained from the first crushing of sugar cane; think of it as extra-virgin sugar. Cane is cut and pressed, and the resulting juice is crystallized and spun in turbines to remove excess moisture and molasses. Turbinado has characteristically large, tan crystals. It can easily be substituted for white sugar in cakes and cookies for a “browner, more caramel-y” flavor. •Demerara is the unrefined sugar originally produced in the Demerara colony of Guyana. Its crystals are caramel-hued. •Muscovado, also known as Barbados sugar, is an unrefined brown sugar with a distinct molasses taste. It’s delicious anywhere you’d use brown sugar. Muscovado is promoted as more healthful than regular brown sugar (which is made by adding molasses back to refined white sugar), and it retains traces of minerals stripped away in standard refining. Natural foods advocates use raw sugar whenever they can’t use honey, agave nectar or another liquid sweetener. Raw sugars also are mainstays of coffee houses, as they impart a caramel taste when melted in hot coffee and tea. But you’ll find lots of other uses. Sprinkle them on top of cookies, pies and cobblers before baking for a golden sparkle and delicate crunch. Try them on cereal and rice pudding. Just remember that sugar—even the presumably more healthful unrefined types—is a source of energy and very little else. We eat sugar because we’re hardwired to like sweet foods, not because it’s nutritionally better than broccoli. —By Jo Marshall, a food writer in Deephaven, Minn. Share this: Pin ItEmailPrint Heart-Smart Sweet Potato Muffins Get your daily servings of whole grains—deliciously. Strawberry Shortcake Use your favorite biscuit mix to make these shortcakes, and garnish them with fresh berries. Pecan Shortcakes with Blackberries Sweet berries and cream look beautiful on a rich, nutty shortcake. Broiled Peach Halves with Vanilla and Black Peppercorns Pepper-accented peaches can go either sweet or savory. Peach-Raspberry Cobbler Peak of the season peaches and fresh juicy raspberries make this fruity cobbler sing.