Billington's Natural Light Brown Muscovado Sugar, 1 LB (Pack of 10)

Back for another order of this delicious light Muscovado sugar. I use this, Muscovado or Demerara, sugar in my homemade soy milk, nut milks, tea and coffee. The taste doesn't overpower any of the drinks, it only enhances the natural flavors with a caramel/molasses note. I sweeten frozen fruit and put it in the Blendtec with a few spoons of Demerara or this and whirl...instant frozen sorbet. Just a spoonful in your bread recipes will add another depth of flavor, I use this, or the dark, in place of honey for my whole wheat doughs. I wouldn't use anything darker than this light brown for tea or 'milks' unless you want an extra warm depth of molasses ... I love the dark in my coffee.I don't use all that much sugar, day to day, one box lasts for months so it's very economical for me. If you aren't ready to experience such a depth of flavor, I would try their Demerara sugar to start going raw and brown, then move up to this. Demerara is a much lighter profile than the Muscovados, in my opinion, and is a dryer sugar.This will come as a solid 'brick' - not unlike a clay brick. Just rip the package open to get the sugar brick out, put it in a covered container (air tight, like Rubbermaid or Lock n Lock or use plastic wrap as a cover) and what I do: put a damp paper towel over the top of the bowl (under the lid, don't let it rest on the sugar but leave air-space between the sugar and wet towel) and put the lid on the bowl (over the damp paper towel) and seal closed. If the towel dries, re-wet again (make sure it's not dripping wet) and place on top of the bowl again, seal. You may need to do this 1, 2 or even 3 times (depending on how much the sugar wants to accept moisture) the day before you want to use it, so think ahead when you are running low in your sugar container. I keep mine stored in a Lock n Lock and it never dries back out. Once you refresh the sugar this way, it's almost an ever-so-slightly moist, yet sandy, texture that easily spoons and pours.To recap: If you are just moving on to trying raw, brown sugars, I would start with Billington's Demarara which is like 'Sugar in the Raw' brand in taste (all-though 'Sugar in the Raw' is Turbinado sugar). Once you are ready to try something stronger in flavor than Demarara, try this Muscovado light. When you are ready for the big guns and burst of caramel/molasses goodness, move on up to the Dark Muscovado or what Billington's calls 'Dark Brown Molasses Sugar (stickiest of the brown sugars because more of the natural molasses is left in). You can trust Billington's doesn't 'spray on molasses' to make their brown sugars - the sugars are actually made with the molasses intact through the whole process so you get an extra depth that you won't find with lessor brands (CnH**) that use molasses to color the refined white sugars brown. I will mix this Light Brown Muscovado 50/50 with the Dark Brown Molasses which I keep in the sugar bowl for all our regular sugar needs. This is the real deal here. That's why I keep coming back, plus their price beats others in the same league (as of this writing).**C&H does Not spray on their molasses so it's an excellent brand to use. And cheaper, too.**I've been corrected in the comment's section. I may go back to using it again after finding this out.I found this on the net, very helpful:* Turbinado - Less processed than brown sugar, turbinado is made from the first pressing of sugar cane and retains some natural molasses. It has a light caramel flavor that makes it a good replacement for regular white sugar.* Demerara - This is a type of cane sugar with a fairly large grain and a pale amber color. It has a pleasant toffee flavor and can be used in place of brown sugar.* Muscovado - Another cane sugar, this one has a very moist texture and a strong molasses flavor. It can be found in different strengths. It's excellent in savory dishes like barbecue sauces and marinades.

Of the many unprocessed sugars I've tried I like this one best. Its flavor is right, it dissolves instantly, and it's compact, so there's more sweetness per spoonful than is found with brands that have looser packaging. I like, too, the individual 1 lb. boxes which offer up a fresh batch of sugar each time one is needed, as opposed to reopening a 5 lb. bag, for example.

Order this product if you want the best for your baking needs, or for any recipe that calls for the richness of a natural brown sugar. You will notice the difference in Billington's right away as opposed to the popular or store brand. The flavor is more intense-"sweeter", if you will, richer, bolder, and utterly delicious in your favorite baked bean recipes, barbecue sauces, pineapple upside down cake-anything that calls for a brown sugar.

This product is perfect for so many recipes. Muscovado has the natural molasses of sugar still IN it. Arrived moist and fresh. Wish they had this in local stores. The price is good, but the cost of shipping is a bit expensive.

I have bought this for years and loved the carmel-ly deep flavor that it imparts - enough to simply nibble it off a spoon. I am told by the company that here is some variability with seasons, crops, etc., but imho, it is always better than standard grocery store stuff.

I purchased this on September 12th and was told it would be here by October 4th. Well October 4th has pass and still nothing. I was told to reorder but it was temporarily out of stock and I would get a notification with my new delivery date and still nothing. The product is great and we love it, it's extremely hard to find especially at a great price.

I normally buy organic sugar. This sugar is not organically grown, but it is the next best thing. From Mauritius, a small island off the east coast of the southern Africa, it is much more flavorful than most sugar. Not as white either, because not as processed. More nutritious and tastier. highly recommended for those with the space for a small box of small boxes.

I ordered these because I wanted a brown sugar that had not been refined and then had molasses added. This was the sugar and what a difference in flavor. I bought it for my prepper shelves, and found it to be something I want to use for everyday cooking. I thought I would try it out this week in my sweet potato, yummy frying pan dish -- 1 large sweet potato cut up in 1/4 inch circles, 1/4 cup of raisins, 2 T cinnamon, 1 teaspoon of finely chopped fresh ginger, 1 apple cut up small, the juice of 1 meyer lemon (small), some grated lemon peel. 1/4 cup of this sugar, and 2 Tablespoons of fresh California honey. Simmer until the potatoes are cooked. We had them for lunch yesterday and I caught myself licking the plate (something I never do). I just did not want to miss any of that yummy caramel essence. I would certainly order this again and I intend to keep it on my pantry shelves!