Because of muscovado sugar’s strong molasses flavor, it isn’t as widely used as refined sugar. “It’s best used in baking cakes, cookies and brownies,” says Quintero.

Muscovado sugar is also known as Barbados sugar, khandsari, or khand. It’s made mostly in India, Colombia, and the West Indies, with India being the top producer.

Granulated white sugar, the most common sweetener, is stripped of molasses entirely, leaving it nutritionally void. On the other hand, Muscovado sugar retains it, making it more nutrient-dense.

3¼ cups heavy cream ⅔ cup granulated sugar 7 large egg yolks 4 tablespoons light or dark muscovado sugar Flaky sea salt, such as Maldon (optional) Place oven rack in middle position and preheat ...

Everything You Ever Wanted to Know About Southeast Asian Sugar. Sugars such as rock, palm, and muscovado give the region’s desserts, dipping sauces, and even curries their signature flavor ...