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Muscovado Sugar

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Product Description
Muscovado Sugar by Wilderness Family Naturals is Kosher Muscovado Sugar by Wilderness Family Naturals is Vegan
Muscovado is pure, unrefined, non-centrifugal cane sugar. It is also called 'poor peoples sugar'. Muscovado retains all of the natural ingredients of sugar cane, making it an unrefined sweetener. Although commonly used in Latin America and Southeast Asia, these products are relatively difficult to find in the US.

Many people compare muscovado to brown sugar, and while there are similarities in its flavor and use, they are two totally different products. Natural sugar, such as Muscovado, still contains the original components of the raw sugar cane plant while brown sugar is made from refined white sugar with a small amount of molasses added to it.

Muscovado (from the Spanish mascabado, meaning unrefined) in South Asia is also known as gur, jaggery, and khandsari. In Latin America it is known as rapadura, pamela or piloncillo. In Colombia it is called chancaca. Whatever name you may know it by, this product is unrefined, non-centrifugal cane sugar with a high molasses (mineral) content. Although commonly used in Latin America and Southeast Asia, these products are relatively difficult to find in the US.

This is how Muscovado Sugar is made

1. Our Muscovado is made the old fashioned way with Kalamansi (a tiny native lime similar to Key Limes in Florida) and fresh coconut milk. First the sugar cane is cut/harvested (by hand). It is washed and then chopped, soaked and pressed to extract the juice from the sugar cane. This juice is heated with a little lime juice added. They also cut coconuts off the trees, grate the coconut meat and press out fresh coconut milk, which is sprinkled into the heating cane juice. This keeps the juice from foaming as it heats. The resulting Muscovado is actually about 0.2% coconut milk.
2. Once this cane juice becomes thick and crystalizes, it is poured into coconut shells or cups where it finishes solidifying by sun drying. The dried cane juice is then pounded to yield a natural, moist, unrefined sugar. It is not uniform in color or texture. It is more unprocessed than any other cane sugar we have found.
3. This "unrefined" sugar is darker in color than "refined" sugar because it contains what sugar producers call "impurities" and because some carmelization does take place during the evaporation process.

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This is my favorite sugar too!

I love this sugar--like Nikki, I use it with the fermented cocoa powder and make chocolate milk and mochas. Delicious! I've also used it in recipes that call for brown and white sugar, and I just add the two quantities called for and use that amount of muscovado (i.e. if it calls for 1/2 cup white sugar and 1/2 cup brown, I use 1 cup muscovado). Sometimes I just replace white sugar with it too, depending on the recipe (pumpkin pie, for example, tastes even richer with this sugar and people ask me for the recipe thinking it's something different than the standard pumpkin pie recipe. It makes the color a little weird, but boy is it good!).


Great flavor and economical

This muscovado sugar is my favorite cane sugar. It has great, rich flavor and goes really well with chocolate. Ours is used often with the raw cacao in chocolate milk! The only drawback is the texture but there are ways to work with it.