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Muscovado Brown Sugar?

16 years ago

I have been watching Nigella Lawson's youtube videos lately and she uses Muscovado sugar in place of the brown sugar I am used to. I did a google search and found a good description of Muscovado. I would like to try using this in a few cookie and other recipes. I will be looking for it locally; I have Giant and Harris Teeter close by and I can get it from Amazon if I can't find it here.

Has anyone used this and did you like it enough to keep it on hand?

Thanks,

Kat

Here is a link that might be useful: Muscovado Sugar

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Comments (10)

lindac
16 years ago
If you like molasses you will like this....for me I prefer to keep regular brown sugar and not mess with another product...if I want a molasses taste, I add a little molasses.
Linda C
Marigene
16 years ago
Umm, brown sugar and muscovado sugar are both made with molasses, to my knowledge. I can taste the molasses in regular brown sugar.
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I'd suggest you look for a recipe that meets your needs rather than altering the recipe you have already used. There are all kinds of sweet pastry recipes (aka Pate Sucree) using both white and brown sugar, which have a texture more like crisp cookies. And there are recipes that incorporate yogurt, Greek yogurt or yogurt cheese (which is yogurt that has been drained of the whey for a certain amount of time to make it thicker), but are not necessarily considered sweet pastry. Many sweet pasty recipes also have an egg in them for additional structure from the egg protein. Brown sugar pastry is also much darker than using white sugar. Sugar wrecks gluten formation, and the addition of a lot of sugar can make the pastry somewhat "sandy" or "gritty". Adding a lot of sugar can make pastry nearly impossible to roll out. Pastry chefs consider sugar pastry or sweet crust (Pate Sucree) best used for tarts that do NOT contain a juicy filling because they absorb liquid into the crust quickly. Your filling may be too juicy. Maybe you would like this recipe made with wonton wrappers instead of pastry? Just a thought.... Check Martha Stewart recipes for starters, then go to the Food Network, and perhaps search for pastry for tarts. It's easier to find the wheel than to reinvent it, especially when it comes to pastry. Be sure to let us know how things turned out, and good luck on your quest. -Grainlady
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Grilled Gingered Salmon Allrecipes.com PREP TIME 10 Min COOK TIME 20 Min READY IN 12 Hrs 30 Min SERVINGS 8 INGREDIENTS (Nutrition) * 1 cup soy sauce * 1 cup muscovado (dark brown) sugar * 1 (5 inch) piece of fresh ginger root, peeled and minced * 1/4 cup olive oil * 2 cloves garlic, smashed * 1 (3 pound) whole salmon fillet with skin * 1 untreated cedar plank DIRECTIONS Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days. About 1/2 hour before grilling, soak cedar plank in water. 3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank. 5. Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank. * Cook's Note: * Muscovado sugar is a dark brown sugar with a molasses flavor. You can buy it online, at health food stores, or at specialty grocery stores. Dark brown sugar with a bit of molasses makes a good substitute.
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annie1992
16 years ago
I agree, both have molasses and frankly, I don't see a whole lot of difference, except in price.

So, I stick with dark brown sugar, which I like and is cheaper here, plus available in my tiny small town grocery.

Annie
lindac
16 years ago
Muscovado is "natural"....sugar that has the natural molasses left in...brown sugar is sugar that has the molasses removed, then put back into make it brown. Muscovado is more molasses-ey to my taste than even dark brown sugar.
Linda C
mustangs81
16 years ago
I get muscovado at The Fresh Market. It isn't as sticky as BS but it certainly cost more. I keep muscovado on hand to put in the sugar bowl when I make coffee (so given that I don't even have a coffee pot, it lasts a long time).
rosewitch
Original Author
16 years ago
Well if I want any I am going to have to order online. I think I would like to try it at least once. I found the following info during a google search;

(Because Muscovado sugar is minimally refined, it retains many of the essential dietary vitamins and minerals which are present in the sugarcane plant. It is nutritionally richer than other brown sugars. Muscovado sugar happens to be high in potassium, calcium, magnesium, and iron, among other useful compounds, which is why some cooks like to use it. Although Muscovado sugar is certainly not a health food, it is more beneficial than pure white refined sugar. )

Since I am getting a order ready for Amazon, I will add a jar and try it in my daughters favorite Ginger Bar cookies. I am also wondering if because of the high molasses content it will be less likely to get hard on me. Usually I don't have a problem with my brown sugar getting hard as I keep it in a glass jar with a rubber seal. But for the first time this winter, it did harden. Could be because I have kept the heat up higher as I have a problem with the cold.
Thanks for your input. Off to finish my order.

(there should be a 12-step program for those of us addicted to amazon shopping!)
Kat
mustangs81
16 years ago
Kat, RE: Amazon shopping. I had a terrible thing happen yesterday. I went to my Amazon account page to update some information only to find alarming information; they keep a running total of the Amazon purchases I have made.
lindac
16 years ago
..I thought I was the only one.......

I don't really think the "added nutritional value" should be a consideration when considering brown sugar....figure a cup and a half in a recipe for Chocolate chip cookies that makes 3 dozen? The difference in the nutrition of a serving of cookies is negligible. You are just trying to justify another Amazon buy...
it's ok...go for it!!
Linda C
centralcacyclist
16 years ago
I recently purchased what Winco labeled "raw cane sugar" in their bulk food bins. It was exactly as you describe: the color of dark brown sugar, molasses-y, dry - as in not packable like brown sugar - with a slightly coarser grain than white sugar. Either they were out of brown sugar or this stuff was cheaper. Or it beet sugar, not cane. Anyway, I bought it. It's fine.
rosewitch
Original Author
16 years ago
Cathy,
Yes, I have seen that running total of all my purchases; it was really shocking. As in $$ shocking.

And you caught me Linda! :)

I was replacing some favorite books that are falling apart from all the handling and reading with newly printed copies. And I was in need of an item to get the free shipping. Might as well be something good to bake with. It could have been worse as I was looking at another Le Creuset pot that I really don't need! But it keeps calling to me; must not listen! Sugar is way cheaper!
Kat

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