Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar, Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee.

The first pressing of the sugar cane yields Turbinado sugar. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar.

Unlike granulated sugar, Turbinado sugar tends to hold more moisture, and is lower in calories. A basic teaspoon of Turbinado sugar contains 11 calories, while granulated sugar contains 16. Because it is a little moister than white sugar, Turbinado sugar can become hardened if exposed to too much air. Those who manufacture turbinado sugar recommend storing it, like brown sugar, in an airtight container.

Some manufacturers refer to Turbinado sugar as raw sugar. It can be packaged and sold under numerous names, but one of the most popular of these is “Sugar in the Raw.” It is often sold in small single serving packages for use on restaurant tables, but with a little searching, one can find larger quantities of Turbinado sugar for sale.

Recipes that call for Turbinado sugar tend to replace brown sugar with turbinado varieties. In recipes that call for extreme accuracy of ingredients, one should not replace table sugar with Turbinado sugar because it will add some moisture to the final product. In many baked goods like cookies or muffins, Turbinado sugar can actually benefit the end result because it has additional moisture.

Turbinado sugar makes a great topping for cinnamon sugar cookies, and works well in graham cracker piecrusts too. Some people praise it especially on cinnamon toast. Other chefs enjoy using Turbinado sugar on crème caramel and claim it melts and caramelizes with greater ease.