Turbinado sugar, also known as raw sugar, looks a little darker and a bit courser than your run-of-the-mill granulated sugar and definitely differs from plain old’ brown sugar.
It differs from common sugars as it comes from the first couple steps of pressing sugar cane, which makes this sugar more delicious as it retains the cane’s natural molasses and complexity of flavor. During the process of making turbinado sugar, the syrup is boiled to form crystals that are courser and darker.
Turbinado sugar can be used in baked goods, but it tends to change the moisture levels of the recipe, which alters the outcome a little bit. Swapping in turbinado for brown sugar would be great for brownies or cakes as the extra moisture won’t do the batter any harm, but can lead to drier, crumblier results. It’s also a terrible alternative to granulated sugar when it comes to pastry dough or cookie dough. One must also weigh the ingredients as stated earlier, it does have larger crystals.
Turbinado sugar is mostly used as toppings for baked goods such as muffins, bread, and cookies as it gives them that extra oomph. This type of sugar also does not melt easily, which makes it the perfect addition.
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