General Discussion

Baking Sugar

Amish "raw sugar" vs. Sucanat vs. Turbinado

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 13

Amish "raw sugar" vs. Sucanat vs. Turbinado

katydid13 | Feb 3, 2017 07:20 AM

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!

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post?

Recommended From Chowhound