Nearest equivalent to light brown muscovado

*manda*

We are making a carrot cake tonight, recipe requires light brown muscovado. We don't have enough but have light brown soft, golden caster, dark brown instead. Which do you think would be best to make up the shortfall?

Beckyy

I would use light brown.

meritaten

lol sorry to disagree with Beckyy but I would use the dark brown. muscavado has quite a strong taste, soft brown doesn't. but, to be honest, I don't think it much matters which one!

Honey_Bear

Tbh, I've never got enough of the right sugar, and have learnt that the key is just enough sugar - the total weight. It really won't matter that much.

*manda*

Thanks! I kind of thought a bit of both x

peachyprice

I would to a bit of both, although I made two at the weekend, one with a bit of muscovado and soft brow, the other with just soft brown, they both came out exactly the same, so from now on I'll be buying whichever is cheaper!