I spotted a bag of "raw sugar" at an Amish market yesterday and noted that it looked a bit darker than the turbinado sugar I had on hand. Thinking it might be interchangeable with Sucanat, I bought it. (ATK's "Naturally Sweet" cookbook relies heavily on Sucanat as a sugar substitute, and I'd like to try some of those recipes.) Looking at this photo, do you think it's safe to assume a similar molasses content in this sugar compared to Sucanat? Should I simply grind some up and give it a try? I have never bought Sucanat or used it. Does anyone else have experience with raw sugar from a farm market? Thanks for any advice!