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I have been on a wild sugar kick the past couple of months. It started with demerara sugar. I used this sugar instead of ordinary white sugar or brown sugar, and I was shocked at the difference. The flavor was extraordinarily sweet and syrupy in a way I had never been used to in past culinary endeavors. What makes different sugars unique is how they're processed. For instance, demerara sugar is unrefined sugar coming from pressed sugar cane that's steamed .
Now, I'm on to the next sugar: muscovado. Muscovado is also unrefined but, compared to demerara, it has a more pronounced molasses flavor. Unlike brown sugar which is refined white sugar with molasses added to it, muscovado's brown color and flavor come directly from sugarcane juice. Recently, I have been using muscovado as a replacement for brown sugar. Its exquisite long lingering flavor makes it perfect for other rich flavors when baking ginger bread cookies, chocolate cakes, fudges, and much more.
Below are 8 ways to add muscovado sugar to a recipe next time your baking:
- Martha Stewart's muscovado soy biscuits
- Muscovado and hazelnut tart with yoghurt sorbet
- Butterscotch Pots de Crème
- Gingerbread cookies - Substitute the brown sugar with muscovado
- Muscovado sugar cookies
- Christmas Pudding - I highly recommend making this decadent fruity pudding this holiday season.
- Caramelized Nectarines
- Pigs' ears - These delicious confections are in the shape of pigs' ears.
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12-10-2008 @12:56AM rainey said... If you're experimenting with muscovado sugar, do NOT miss this recipe. The ice cream is excellent and it can be layers with small truffles when it's transferred to the freezer storage container. Or you can make an espresso fudge sauce for it.
I promise you this will be well worth your time!
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12-10-2008 @12:57AM rainey said... Oops! Forgot the link to the recipe: http://www.indiatree.com/recipes/other/ice-cream-recipe.html
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