I had to look up Demerara Sugar...

"Demerara is a light brown, partially refined, sugar produced from the first crystallization during processing cane juice into sugar crystals (this process is similar to what happens with naturally evaporated cane juice). Unlike brown sugar, which has the added molasses flavor, Demerara has a natural caramel-like flavor that hasnâÂÂt been refined out. This lends warm caramel notes to whatever you add the sugar. "

Mmmm... sounds good, along with the rest of your recipe Kent. Will have to try it out.

This is the first batch I've made using Demerara sugar. Up to now I've used light brown sugar. Demerara is lighter in color, which suited me. The sauce is brownish in color, and the paprika probably contributes to this. Might go lighter on the paprika in an effort to make it a peachy color. That'll have to wait until next year, because local peaches are about over.