Like regular white sugar, Demerara sugar is also made from sugarcane but instead consists of large grains which provide a crunchy texture.
It originated from Guyana (which was once known as Demerara) in South America.
It’s often used as sprinkles to decorate cakes and muffins but can also be added to tea and coffee. You will also often see it in gourmet cocktails.
Unlike many store-bought brown sugars, that have molasses added, it naturally contains molasses, which is what gives it a light brown color and caramel flavor.
The sugarcane is first pressed to extract sugarcane juice. Then it is boiled and until it thickens into a syrup. Once the water has completely evaporated, it cools and hardens into Demerara sugar.
Demerara sugar does retain some vitamins and minerals, unlike regular white sugar, which undergoes too much processing to retain them.