Demerara sugar is a dry, coarse raw sugar originally produced in the Demerara region of Guyana (now most production is done in Mauritius, but the name has stuck).

True Demerara sugar is less refined than regular sugar, lending it a light molasses flavor and a brown color. It melts in coffee or tea, but its grains stay crunchy when mixed into a batter, making it best used as a topping for muffins, coffee cakes or crème brûlée. Resist the temptation to substitute it for regular sugar in baked goods.

Beware of so-called London Demerara sugar, which is refined sugar with molasses added to masquerade as the real thing.