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Demerara is a light brown sugar with large, coarse grains and a flavor similar to caramel. The sugar originated in a British colony of the same name, which is now Guyana in South America. Mauritius in Africa is currently the main source of Demerara sugar. A type of sugar called London demerara shares the name, but it is simply a refined sugar with added cane syrup. The qualities of Demerara sugar differ from fully refined sugar and first attracted consumer interest in European markets before slowly spreading to the United States.

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1. Production

Demerara is a partially refined sugar made from the first crystallization in the process that creates white sugar crystals from cane juice. The raw sugar from the first pressing of the cane is heated to a thick syrup, then dehydrated to form large crystals. The shortened process and single press let Demerara sugar retain molasses and a golden-brown color.

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