How was the muscovado sugar was manufactured in the 18th century?

In the 18th century, muscovado sugar was manufactured primarily in the Caribbean from sugarcane. The process involved crushing the cane to extract juice, which was then boiled in large open pans. This boiling concentrated the syrup, and as it cooled, sugar crystals formed while the remaining molasses was left in the mixture. The final product was typically unrefined, retaining a dark color and rich flavor due to the presence of molasses.