Turbinado sugar is also known as raw sugar. You may see packets of this type of sugar at your local coffee shop. It is a course crystal that is light brown in color. It’s derived from the first pressing of sugar cane. This unrefined liquid sugar cane is then crystallized to make raw sugar. More of the plant’s natural molasses and flavor is retained in turbinado sugar. You often see these brown crystals used as a topping on cookies, sweet breads, and muffins. It’s also the perfect addition to a homemade spice rub for a sweet and savory outcome.
Many people often wonder if turbinado sugar can be used interchangeably with granulated white sugar or brown sugar. The main thing to consider is the difference in moisture content. Brown sugar has a higher moisture content, that’s why it holds its shape when packed. White granulated sugar is drier, so it produces a different outcome when added to a recipe. In cookie or pastry recipes, the use of turbinado sugar might add too much moisture, so it’s not recommended. However, in sweet breads and cakes, turbinado can hold up well. For best results, it’s always wise to seek out a recipe that calls for the ingredients you desire to use. Turbinado sugar has its own unique texture and application. During your holiday baking season, it’s a wonderful ingredient to keep stocked in your kitchen.
