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What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)?

Can someone explain to my what Turbinado or Demerara Sugar is, and if it can be purchased anywhere in Manhattan, preferrably on the UWS. Thanks

The original rum punch.

If you can be a little flexible about the texture of your baked goods.

Go beyond white sugar.

I have a recipe that calls for dark brown sugar. Can I use demerara sugar instead? Will the “crunchiness” of the demerara dissolve during baking?

Banana Salsa

sugar

The key lies in the simple syrup and mint-muddling.

Definition below. Demerara is coarser raw sugar but uniform crystals; turbinado is raw sugar that’s been steam-cleaned with a light molasses flavoring. I like using demerara as a sprinkling on top of cookies that call for it...

I’m thinking of trying my hand in making Belgian waffles, which calls for pearl sugar. Do you think I could substitute a large grain/coarse sugar like sanding sugar or a very coarse demerara? Thanks!

buy jaggery at www.sugarindia.com they’ve got other natural special sugars also like demerara, brown, golden syrup etc— one yummier than the other:)

size anywhere. So I settled on the raw sugar you can buy at any grocery store. It may be labelled demerara or just natural cane sugar. The translucent brown color should work well on a dark brown molasses cookie. Please note I am...

" enough. Sugar plus treacle? Demerara sugar? Any other English or Euro products that would work? THanks!