Suggestions for caramel from dark brown (muscovado) sugar?
I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. Previously when I've tried doing caramel with brown sugar, the molasses seemed to lead to a rather intense foaming and an astonishingly un-appetizing result; I'm wondering if there are any specific tips folks can offer for getting brown sugar to behave reasonably well while I'm caramelizing it?
Best Answer
I can't back this up with any evidence, but I think the reason it doesn't work well is that at the temperature required to caramelize sugar, the other "impurities" in brown sugar will be burned and gross. You might be able to get a similar effect by making regular white-sugar caramel and then mixing in molasses after it has begun to cool.
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Is muscovado sugar good for caramel?
It's most similar to other unrefined cane sugars like jaggery and panela, but brown sugar can be used as a substitute as well. Muscovado adds a dark caramel flavor to baked goods, marinades, glazes, and even warm beverages like coffee.Can you use dark muscovado sugar instead of light in caramel?
Can I use dark muscovado sugar instead of light? Dark Muscovado has a much deeper, intense flavour compared to light. If you have to substitute, make sure you use less dark Muscovado than you would light.How do you caramelize muscovado?
Dark Brown Sugar It contains nearly double the amount of molasses compared to light brown sugar (approximately six and a half percent). Dark brown sugar is generally called for in recipes that have a pronounced caramel flavor, such as Brown-Sugar-and-Bacon-Glazed Brussels Sprouts and Milk Tart with Brown Sugar Crust.How to Make Caramel with Brown Sugar - Better Than Refined Sugar
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