One of the mysteries of the English language finally explained.
Unrefined sugar made from the juice of sugar cane by evaporating it and draining off the molasses.
- ‘Don't just use white sugar - adding some muscovado and even black treacle will boost the flavour.’
- ‘Place the chocolate, sour cream and muscovado sugar in a heavy saucepan over a very low heat.’
- ‘Pour two shots of good rum into a whisky glass with two good squeezes of fresh lime juice and a large spoonful of muscovado sugar.’
- ‘But there is also cardamom, cinnamon, stem ginger, bittersweet chocolate, mango and lime, toasted coconut and dark rum, spiced coffee, dark roast coffee, and most recently, banana muscovado.’
- ‘And I used muscovado sugar instead of regular light brown!’
- ‘For the record, our sugars are regular white granulated, fructose, light brown, superfine, palm, powdered, turbinado, muscovado, and demerara.’
- ‘In a medium bowl, combine 1 cup flour, muscovado sugar, oats, and oil, mixing well with a spoon or your hands until the mixture holds together in clumps and all the flour is incorporated.’
- ‘The darkest of ordinary western sugars is Barbados or muscovado.’
- ‘Would you know from a food label that maltose, dextrose, high-fructose corn syrup, hydrolysed starch, muscovado, amazake and carob powder are all sources of sugar?’
- ‘Pirates in search of muscovado, the valuable raw brown sugar that was being produced for the European market, were plentiful among those beautiful island-dotted waters between 1690 and 1720.’
- ‘To make the pudding, put the 200g butter into a food processor along with the caster sugar, remaining 100g muscovado sugar, eggs, flour, salt, baking powder and lemon zest.’
- ‘It's crystallized like muscovado sugar, but the crystals are more fragile and collapse faster in your mouth.’
- ‘Using a mortar and pestle, mix the berries with the muscovado sugar and lime juice, crush roughly and leave to marinade with the purple basil leaves.’
- ‘Mix together the egg, 125g muscovado sugar, treacle, buttermilk and remaining butter until smooth.’
- ‘While I used cane sugar in these, the main sugar content in my cakes this year were light muscovado and dark molasses sugars which I happened to have at hand.’
Early 17th century: from Portuguese mascabado (açúcar) ‘(sugar) of the lowest quality’.
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