Billingtons B33184 Billingtons Natural Light Brown Muscovado Sugar1lb

Back for another order of this delicious light Muscovado sugar. I use this, Muscovado or Demerara, sugar in my homemade soy milk, nut milks, tea and coffee. The taste doesn't overpower any of the drinks, it only enhances the natural flavors with a caramel/molasses note. I sweeten frozen fruit and put it in the Blendtec with a few spoons of Demerara or this and whirl...instant frozen sorbet. Just a spoonful in your bread recipes will add another depth of flavor, I use this, or the dark, in place of honey for my whole wheat doughs. I wouldn't use anything darker than this light brown for tea or 'milks' unless you want an extra warm depth of molasses ... I love the dark in my coffee. I don't use all that much sugar, day to day, one box lasts for months so it's very economical for me. If you aren't ready to experience such a depth of flavor, I would try their Demerara sugar to start going raw and brown, then move up to this. Demerara is a much lighter profile than the Muscovados, in my opinion, and is a dryer sugar. This will come as a solid 'brick' - not unlike a clay brick. Just rip the package open to get the sugar brick out, put it in a covered container (air tight, like Rubbermaid or Lock n Lock or use plastic wrap as a cover) and what I do: put a damp paper towel over the top of the bowl (under the lid, don't let it rest on the sugar but leave air-space between the sugar and wet towel) and put the lid on the bowl (over the damp paper towel) and seal closed. If the towel dries, re-wet again (make sure it's not dripping wet) and place on top of the bowl again, seal. You may need to do this 1, 2 or even 3 times (depending on how much the sugar wants to accept moisture) the day before you want to use it, so think ahead when you are running low in your sugar container. I keep mine stored in a Lock n Lock and it never dries back out. Once you refresh the sugar this way, it's almost an ever-so-slightly moist, yet sandy, texture that easily spoons and pours. To recap: If you are just moving on to trying raw, brown sugars, I would start with Billington's Demarara which is like 'Sugar in the Raw' brand in taste (all-though 'Sugar in the Raw' is Turbinado sugar). Once you are ready to try something stronger in flavor than Demarara, try this Muscovado light. When you are ready for the big guns and burst of caramel/molasses goodness, move on up to the Dark Muscovado or what Billington's calls 'Dark Brown Molasses Sugar (stickiest of the brown sugars because more of the natural molasses is left in). You can trust Billington's doesn't 'spray on molasses' to make their brown sugars - the sugars are actually made with the molasses intact through the whole process so you get an extra depth that you won't find with lessor brands (CnH**) that use molasses to color the refined white sugars brown. I will mix this Light Brown Muscovado 50/50 with the Dark Brown Molasses which I keep in the sugar bowl for all our regular sugar needs. This is the real deal here. That's why I keep coming back, plus their price beats others in the same league (as of this writing). **C&H does Not spray on their molasses so it's an excellent brand to use. And cheaper, too.** I've been corrected in the comment's section. I may go back to using it again after finding this out. I found this on the net, very helpful: * Turbinado - Less processed than brown sugar, turbinado is made from the first pressing of sugar cane and retains some natural molasses. It has a light caramel flavor that makes it a good replacement for regular white sugar. * Demerara - This is a type of cane sugar with a fairly large grain and a pale amber color. It has a pleasant toffee flavor and can be used in place of brown sugar. * Muscovado - Another cane sugar, this one has a very moist texture and a strong molasses flavor. It can be found in different strengths. It's excellent in savory dishes like barbecue sauces and marinades.

This sugar is delicious and makes my baked goods come out moist and flavorful.

Good product, its been fresh (bought twice), just need a larger size!

This brown sugar is less grainy that what you purchase in the store. I use it to make chocolate chip cookies and the batter is smoother. It also has more flavor and store brown sugar. It's a little more expensive, but worth it.

Good, but overpriced.

This sugar arrived in good time and condition: All four bags are moist and fresh. I used it today to make peanut brittle with very good results: It's darker than the traditional sugar renders, but is very flavorful. I've also used it on morning oatmeal and I must say I like it. It has a rich taste since it retains its natural molasses. Regarding the reviews that complained about it being like a brick, I was fortunate enough to have it arrive moist. To keep it that way, I'm keeping it in a zip lock bag with as much air squeezed out as possible. There are directions on the box telling how to renew the moisture. I do recommend this product. I like the fact that it is processed less than white granulated table sugar. It dissolves quickly.

this is a good and heathy sugar, not as sweet as regular white sugar; but better for your health

Exactly what I wanted

Great baking product for Fruit Cake and Anzac Biscuits.