Best Substitutes for Demerara Sugar
Demerara sugar is partially refined cane sugar with about 2-3% molasses content remaining, giving it a light amber color and subtle toffee flavor. The crystals are larger and coarser than regular granulated sugar, with a crunch factor of about 8-10mm grain size compared to white sugar's 2-4mm. It contains roughly 97% sucrose, 2% molasses, and 1% moisture. When you substitute, you lose that distinctive caramel depth and textural crunch. The molasses adds complexity that plain white sugar can't match, but the sweetening power is nearly identical.
Best Overall Substitute
Turbinado sugar at a 1:1 ratio. It has the same large crystal structure, similar molasses content (1-3%), and nearly identical flavor profile. The grain size matches demerara almost perfectly, so you keep the textural crunch in cookies and the sparkly appearance when sprinkled on top of baked goods.
All Substitutes
Turbinado sugar
1:1 by weight or volumeTurbinado sugar is steam-cleaned raw cane sugar with 1-3% molasses remaining, compared to demerara's 2-3%. The crystals are equally large and coarse, measuring 8-12mm. It provides the same crunch factor and caramel notes. The flavor difference is minimal since both are lightly processed cane sugars. Turbinado dissolves at the same rate as demerara, so baking times stay unchanged.
Light brown sugar
1:1 by weight or volumeLight brown sugar contains 3.5% molasses mixed back into refined white sugar. It has more molasses flavor than demerara but finer crystals (2-3mm vs demerara's 8-10mm). The extra molasses adds moisture, making cookies slightly chewier and cakes more tender. You lose the crunchy texture completely but gain deeper caramel flavor. The color matches demerara when dissolved.
Caster sugar plus molasses
1 cup caster sugar + 1 tablespoon molassesCaster sugar (superfine) has smaller crystals than demerara but dissolves faster. Adding 1 tablespoon molasses per cup recreates the 2-3% molasses content. Mix thoroughly until the molasses coats all crystals evenly. The flavor matches demerara well, but the texture is completely different. The fine crystals (1-2mm) dissolve quickly, eliminating any crunch factor.
Coconut sugar
1:1 by weight (use 10% less by volume)Coconut sugar comes from coconut palm sap and has similar caramel notes to demerara but with a slight coconut undertone. The crystals are medium-sized (4-6mm) and irregular in shape. It contains about 70% sucrose vs demerara's 97%, so it's less sweet. The moisture content is higher at 3-5%, which can make baked goods slightly more tender. The glycemic index is lower at 35 vs sugar's 65.
Raw sugar (Sugar in the Raw)
1:1 by weight or volumeRaw sugar retains about 1-2% molasses and has large, irregular crystals similar to demerara. The flavor is milder with less toffee depth but still has subtle caramel notes. Crystal size varies from 6-12mm, providing good crunch factor. It's slightly less sweet than demerara because of the molasses content. The golden color is lighter, appearing more blonde than amber when dissolved.
Muscovado sugar (light)
3/4 cup muscovado for 1 cup demeraraLight muscovado contains 4-6% molasses, double demerara's content. The flavor is much more intense with strong toffee and rum notes. The crystals are fine to medium (3-6mm) and slightly sticky due to higher moisture content at 2-4%. Use less because the molasses adds concentrated sweetness beyond the sucrose. It clumps more than demerara and needs sifting.
Granulated white sugar
1:1 by weight or volumeWhite sugar is 99.9% pure sucrose with no molasses flavor and fine crystals (2-4mm). It provides the same sweetening power but zero caramel notes or textural interest. Baked goods will taste cleaner but flatter. Cookies spread similarly but lack the golden color and complex flavor. The fine crystals dissolve completely, eliminating any crunch factor on surfaces.
Date sugar
3/4 cup date sugar for 1 cup demeraraDate sugar is ground dehydrated dates with intense caramel flavor and 6-8mm granules. It contains fiber, potassium, and antioxidants that regular sugar lacks. The sweetness level is about 75% of demerara because dates are naturally less sweet than sucrose. It doesn't dissolve completely, leaving small bits that add texture. The moisture content is 2-3%, similar to brown sugar.
How to Adjust Your Recipe
Demerara's large crystals take longer to dissolve than white sugar. In creaming methods, beat butter and demerara 30-60 seconds longer to break down the crystals properly. For syrups, heat gently and stir until completely dissolved, about 2-3 minutes longer than white sugar. When using fine-crystal substitutes like caster sugar, reduce mixing time to prevent overbeating.
The molasses in demerara adds 1-2% moisture to recipes. If switching to dry white sugar, add 1 teaspoon liquid (milk, water, or melted butter) per cup of sugar to compensate. Conversely, when using higher-moisture subs like muscovado or coconut sugar, reduce other liquids by 1-2 tablespoons per cup.
Baking temperatures stay the same for most substitutes except muscovado and date sugar, which brown faster due to their molasses content. Reduce oven temperature by 25F and check for doneness 5 minutes earlier.
When Not to Substitute
Meringues and pavlovas need pure white sugar for stability and color. The molasses in demerara interferes with egg white proteins and creates beige spots. Hard candies and clear syrups require refined white sugar because any molasses content causes cloudiness and off-flavors. Macarons demand superfine sugar for smooth shells.
Cookie recipes specifically calling for demerara as a topping rely on its large crystals for crunch and sparkle. Fine sugars won't provide the same textural contrast. Traditional British biscuits and flapjacks depend on demerara's specific crystal size and molasses content for authentic flavor and appearance.
Frequently Asked Questions
Can I make demerara sugar at home?
Mix 1 cup granulated white sugar with 2 tablespoons molasses until evenly coated. The flavor will match closely but the crystal size stays fine (2-4mm vs demerara's 8-10mm). For larger crystals, use coarse sanding sugar instead of granulated. Store in an airtight container for up to 6 months. The homemade version works in baking but lacks the crunch factor for toppings.
How much sweeter is demerara than coconut sugar?
Demerara is about 30% sweeter than coconut sugar because it contains 97% sucrose vs coconut sugar's 70%. Use 3/4 cup coconut sugar to replace 1 cup demerara, or expect a less sweet result. Coconut sugar also has a lower glycemic index (35 vs 65) and contains trace minerals that demerara lacks.
Will brown sugar work the same as demerara in coffee?
Light brown sugar dissolves faster due to smaller crystals (2-3mm vs 8-10mm) but provides similar caramel flavor with slightly more molasses intensity (3.5% vs 2-3%). Use the same amount but stir longer since brown sugar can clump. The flavor difference is minimal once dissolved, though brown sugar creates a darker color.
Does turbinado sugar have the same nutritional value as demerara?
Both contain trace amounts of minerals like calcium and iron from their molasses content, but the levels are nutritionally insignificant (less than 1% daily value per tablespoon). The calorie content is identical at 15 calories per teaspoon. Neither provides meaningful nutrition beyond carbohydrates, despite being less processed than white sugar.
Can I substitute demerara in caramel recipes?
Yes, but expect deeper flavor since demerara's molasses content caramelizes differently than white sugar. The large crystals take 2-3 minutes longer to melt completely at 340-350F. Turbinado sugar works identically in caramel. Avoid brown sugar as the added moisture can cause crystallization and grainy texture in candy-making.