Previous | Next

Dark Muscovado is stickier and stronger tasting than Light Muscovado.

Muscovado is like brown sugar, except it is made differently. Instead of being white sugar to which molasses is added, it is sugar that is boiled down from sugar cane juice, purified with lime juice, but then not refined any further (the further refinement is what makes white sugar white.)

It's made in the Barbados, in Mauritius in Africa, and in the Antique province in the Philippines. Opinions vary as to where the best comes from.

The sugar can range in colour from a light dark brown to almost black.

Muscovado has a great, almost toffee-like taste, making it really fabulous in many desserts, putting you half-way home in achieving a great taste.

Substitutes
Dark Brown Sugar

Nutrition
All the health claims attributed to Muscovado by marketing people are enough to make you shake your head. See "grass skirt" suggestion under Nutrition in main sugar entry.

Storage
See storage suggestions under brown sugar, including for when it goes hard.

History
Originally made in Barbados.

Literature & Lore
Muscovado comes from the Spanish words, "más acabado", meaning more finished. This is ironic, as it is now marketed as being less refined, but what the name meant was "more refined" in that it was extracted from the molasses.

See Also:

Light Muscovado Sugar

Other entries for: Brown Sugar

Brown Sugar, Dark Brown Sugar, Dark Muscovado Sugar, Demerara Sugar, Golden Caster Sugar, Jaggery, Light Brown Sugar, Light Muscovado Sugar, Molasses Sugar, Palm Sugar, Panela, Piloncillo, Turbinado Sugar

Other entries for:

Sugar
Aspartame, Chinese Sugar, Date Sugar, Dextrose, Erythritol, Frosting, Fructose, Gelling Sugar, Granulated Sugar, Icing Sugar, Invert Sugar, Lavender Sugar, Malt Sugar, Raw Sugar, Rosemary Sugar, Sanding Sugar, Snow White Sugar, Sparkling Sugar

Other entries for: Sweeteners

Amasake, Honey, Sorbitol, Stevia, Syrups, Xylitol