Cane Sugar - Raw
Raw cane sugar keeps a thin coat of molasses on every crystal, which gives it a faint caramel depth that plain white sugar doesn't have.
What It Is
This is sugar cane juice that has been evaporated and spun to form coarse, golden-brown crystals. The refining stops early, so a trace of natural molasses stays behind. That is what gives it its pale amber color and a flavor that is a little warmer and more complex than refined white sugar.
The crystals are larger and crunchier than standard white sugar. That texture holds up well in baking, and the slight molasses note comes through in simple recipes where sugar is front and center.
What To Do
Use it one-for-one wherever a recipe calls for white sugar. It shines in shortbread, banana bread, and oatmeal cookies, where that quiet caramel note has room to show up. Sprinkle it over the top of muffins before baking for a crunchy, golden crust.
It dissolves a little more slowly than fine white sugar, so give it an extra stir in cold drinks. Store it in a sealed container at room temperature. It keeps indefinitely as long as it stays dry.
