A light brown, partially refined raw sugar, Demerara originally was called so because it actually came from Demerara – once a colony that has now become the country of Guyana. The sugar has large crystals and is somewhat brown in color, but there are no additives. It is crunchy with a warm caramel flavor. It is an excellent topping for baked goods – it won’t break down and melt during the baking process.
Demerara has become so popular that it is now produced in many other countries, and is generically referred to as “turbinado” which is more of a descriptor of the PROCESS, rather than a type of sugar. The terms are pretty much interchangeable. Lula’s for Lunch…and More! Catering uses demerara A LOT in many applications…because it’s DEEEELICIOUS!