Sugar Substitution Query.

[Notlaw]

If a recipe calls for demerara sugar, can you substitute it with something like muscovado instead? Would that give much of a change to the flavour profile?

[Clibit]

I reckon you'd struggle to spot the difference, especially if the beer was dark and roasty. But I've never done a side by side. Someone who uses dark sugars regularly may know better...

[Notlaw]

I was thinking the same. It is for a dark malty beer. I reckon using a dark muscovado might leave a residual toffee sort of flavour, which would be fine for the style. Light muscovado would probably make little difference. Only asking as my missus tends to use up all the demerara making flapjacks.!

[Good Ed]

You will get some molasses flavour from the dark Muscovado and some toffee/caramel flavour from the Demarara, light Muscovado again toffee/caramel