Muscovado is like brown sugar, except it is made differently. Instead of being white sugar to which molasses is added, it is sugar that is boiled down from sugar cane juice, purified with lime juice, but then not refined any further (the further refinement is what makes white sugar white.)
It’s made in the Barbados, in Mauritius in Africa, and in the Antique province in the Philippines. Opinions vary as to where the best comes from.
The sugar can range in colour from a light dark brown to almost black.
Muscovado has a great, almost toffee-like taste, making it really fabulous in many desserts, putting you half-way home in achieving a great taste.
Dark Brown Sugar
Same as sugar. See Nutrition in main sugar entry.
See storage suggestions under brown sugar, including for when it goes hard.
Originally made in Barbados.
Literature & Lore
Muscovado comes from the Spanish words, “más acabado”, meaning more finished. This is ironic, as it is now marketed as being less refined, but what the name meant was “more refined” in that it was extracted from the molasses.