molasses cane sugar

If you imagine the opposite of white, refined sugar (in a good way, naturally), it is molasses cane sugar. This sugar has the darkest colour and strongest taste of all Billington’s sugars. It adds a rich caramel taste to hearty baked goods, especially cakes with nuts or chocolate. (It is less well suited for more refined baked goods like biscuits.) With its tangy liquorice aroma and a tinge of bittersweet, it lends flavour and depth to marinades and barbeque or tomato sauces (like a Bolognese sauce). Try some to sweeten your espresso.

Sugar is primarily refined from two plants. In temperate zones like central Europe, the sugar beet is used and in the tropics, sugar cane. The chemical composition of the sugar from sugar beets or sugar cane may be identical, but cane sugar is distinctly more aromatic. We offer cane sugar from Mauritius, a perfect location for the cultivation of cane sugar: the island offers an ideal combination of the appropriate climate, prime soil conditions and tropical sun.
The canes for Billington’s cane sugar are crushed within 24 hours of harvest; directly following the fresh juice is squeezed out. The extracted juice is directed through a series of cooking vats. At first a light green, the juice thickens and darkens in colour to a chestnut honey coloured mass, the molasse. The mass is stirred by hand until the heat and remaining water have dissipated and the molasses sugar crystallises. Untreated and unrefined cane sugar locks in the natural molasses of the sugar cane (rather than the molasse is refined out) and displays a crumbly, somewhat moist consistency. This sugar is more than just a sweetener. It's virtually a spice. It will be worth your while to experiment with it and find out how much the sweetness, flavour and consistency of sugar can differ.

Molasses cane sugar.

Molasses cane sugar.

Store in an airtight container.

Mauritius

Delimondo Handels GmbH & Co. KG
Am Schiffbeker Berg 4
22111 Hamburg
Germany