Little has changed in the basic process for extracting our delicious raw sugar in the last 200 years. First, fresh cane juice is slowly boiled down in huge evaporating pans to produce a sweet syrup. During this cooking process crystals form in the syrup as the mixture becomes sweet molasses. The crystals are then separated from the molasses in a large centrifuge. The resulting two products are a strong molasses called "Blackstrap" and a delicious dark sugar referred to as "Raw Sugar". Use our raw sugar in the same ways and proportions as you would white sugar for a pleasant and truly unique flavor from the past.