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Muscovado Sugar


Mac

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I need light and dark muscovado suger but I can't find it in any of the supermarkets I've looked in. Is it available in France or is it one of those things I shall have to ask visitors to fetch with them?

Some receipes just aren't the same with ordinary brown sugar.
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Bought my first lot ever a few weeks ago in the UK. I just used to use whatever brown sugar I could find in France and never had a problem.

What is so different about this lot I have bought? I haven't noticed anything special about it.

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[quote user="idun"]

What is so different about this lot I have bought? I haven't noticed anything special about it.

[/quote]

"Natural brown sugar, or raw sugar is a brown sugar produced from the first crystallization of the sugar cane. There is more molasses in natural brown sugar, giving it a higher mineral content. Some natural brown sugars have particular names and characteristics, and are sold as Turbinado, Muscovado, or Demerara sugar."

That's all.........................

Courtesy of Wikipedia

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Lucky you with the rhubarb crumble, I think that I have recently developed an allergy to rhubarb, I'll miss it. If I cannot have things, I give them up. It'll be the same with sugar if I can no longer have that. But whilst I can have things, I go for a little of what I fancy.[:D]

 

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[quote user="Mac"]I need light and dark muscovado suger but I can't find it in any of the supermarkets I've looked in. Is it available in France or is it one of those things I shall have to ask visitors to fetch with them?

Some receipes just aren't the same with ordinary brown sugar.[/quote]

I have bought some from Leclerc before.

It is sold in the "Produits de Commerce Ethiquable" and comes in a resealable plastic pouch, all the way from Peru!

I have also bought some from my local bio shop and it is called Sucre Rapadura or Sucre de canne complet. It is sold pre-packed, but I prefer to buy it loose and transfer it in the resealable pouch from above... [:)]

The difference between this sugar and others is quite noticeable when baking, as it gives a pronounced liquorice taste to dark fruit cakes and spiced cakes like ginger cake or pain d'épices. (more details here).

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[quote user="idun"]Thankyou. I didn't know that, I'll try it.[/quote]

Been checking figures for Brazil vis-à-vis sugar and ethanol; cane sugar is cheaper. The EU situation is affected by subsidies and import duties to european farmers, inflating the price of imported sugar. Sorry to mislead .

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  • 2 weeks later...
Only just seen this thread. In our local Super U supermarket I can get (with all the other sugars) 'Sucre Vergeoise Blonde' and 'Sucre Vergeoise Brune', the Brune is the dark Muscovado, the Blonde the light variety.
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Thanks for all the help. I have managed to get something that looks like muscovado and will act like it I hope. Some of the stickier cakes e.g. gingerbreads just aren't the same without it.
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