Muscovado/soft dark brown sugar vs demerara

[Gasp0deTheW0nderD0g]

Gripping, I know! I've run out of muscovado which is the sugar I use more than any other for baking. I don't bake that much but when I do it tends to be gingerbread, parkin, fruit cakes etc which need that dark, moist sugar content. Doesn't seem to be any available on Ocado at all for the foreseeable future. I do, however, have some demerara sugar, golden syrup and treacle. How do you think it would turn out if I used demerara instead, maybe with a little more treacle than the recipe recommends? Or should I just look for other recipes or forget about baking till I can get the right sugar?

I used the last of my muscovado yesterday but it wasn’t enough so I topped up with Demerara but added a little extra black treacle. Tastes great.

I blitzed demerara with my remaining soft brown sugar in my mixer on high for a couple of minutes and ended up with soft brown sugar perfect for my carrot cake. I don't buy caster sugar anymore more I just blitz granulated (much cheaper) if I want white caster or golden demerara if I want golden caster sugar

Due to asda substituting Demerara sugar for both light and dark brown sugar recently, I've been been using it in pretty much everything and so far it seems ok.

Thanks all, that's helpful. I'll give it a go when I've got enough butter and milk on hand to have a crack at gingerbread again. Very lucky to have the ancient tin of treacle to draw on!

Demerara sugar is really good for fruit crumble!

I made something sorry can't remember what with Demerara as that's all we had and it came out crunchier than it would have.
Since then I've been looking for recipes that use Demerara or involve melting it so have done gingerbread and shortbread with demerara round the edges