Do I need 'golden caster sugar'?

[opalescent]

If a recipe calls for 'golden caster sugar', but I already have normal caster sugar, and/or soft brown sugar, do I actually need to go shopping?

Will it really make a difference?

Nope, either of those will be fine!

It seems a bit gimmicky to me, but I am keen to try it out - maybe in a pav.

I would go with soft brown sugar, rather than caster (unless it's a pav you're making - then I would use caster!).

normal caster sugar will be fine

I always use regular caster sugar. The golden stuff I've bought in the past seems to mould into one solid slab in the pantry, so I've stopped buying it

Thanks all!!