What stops some sugars from melting? Also, I've turbinado on top of scones prior to baking and it always melted. So is it my particular turbinado or is it turbinado in general? Thanks Hi Aaron, Great question. The different ways that sugars are processed will determine how and how much they will melt. The grain size, the density, the amount of refining, this will all play a role. I've not had an issue with turbinado melting, it usually stays pretty coarse even after baking, so I'm not sure. You may want to try another brand to see if the results are different. ~ MaryJane

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