Muscovado sugar is a type of minimally refined cane sugar which is popular in some baked goods and specialty recipes. It is especially popular in Great Britain, where it is often readily available at various markets. It is also sometimes labeled as Barbados or moist sugar, for people who are having trouble finding it; if neither of these alternatives are available, you may be able to order Muscovado sugar from a specialty supplier.

This sugar has two distinctive traits which make it quite unique. The first is the coarse grain; Muscovado sugar has very large, rough crystals which are unevenly sized. The second is the high molasses content of the sugar, which causes Muscovado sugar to be dark, strongly flavored, and very sticky. These two traits can make substitutions for Muscovado sugar quite difficult, as the sugar is prized for its moisture, coarse grain, and flavor, and it is difficult to replicate.

This cane sugar is made by pressing sugarcane to release the naturally sweet juice and then cooking it slightly before allowing it to dry. During the cooking process, various ingredients are added to help remove impurities which may be present in the sugarcane juice; typically these impurities rise to the top in the form of foam which is skimmed out. Both coconut milk and lime juice are used in traditionally processing of Muscovado sugar; these refining ingredients do not usually leave flavors behind. After Muscovado sugar is dried, it is broken apart and sold.

Because Muscovado sugar is minimally refined, it retains many of the essential dietary vitamins and minerals which are present in the sugarcane plant. While it may be odd to think of sugar as being good for you, Muscovado sugar happens to be high in potassium, calcium, magnesium, and iron, among other useful compounds, which is why some cooks like to use it. Although Muscovado sugar is certainly not a health food, it is more beneficial than pure white refined sugar.

This sugar can behave strangely in baked goods. The increased moisture content is an important thing to think about when you use Muscovado sugar in recipes; until you become familiar with how Muscovado sugar changes the profile of baked goods, you may want to use recipes which are specifically designed for it. If you must replace Muscovado sugar in a recipe which calls for it, use the most dark, coarse brown sugar you can find, and add some molasses to it to make it sticky and to enhance the flavor.