Hmmm, the first thing that came to my mind was turbinado sugar.
To put this in the right context, what cookbook were you reading? (and is it an older cookbook.)
For more info on sugar:
http://www.deexports.com/sugarfacts.html
HTH
Hello Y'all,
Happy Holidays!!!
The title of the book is: 1000 Chocolate Baking and Dessert Recipes
The copyright is: 2003.
Thank you for the link. So far, I have come to the conclusion that Golded Granulated Sugar is raw sugar. This book has had me searching for a couple of new sugar terms. I think I need a baking 101 class, just to understand the vocabulary. 
I have that book too and it was printed in the UK so there are some ingredient differences. Another book I have from the same publisher clarifies some of the ingredients and from what I understand, golden granulated sugar is an unrefined product, like the turbinado (or raw sugar) but it is more fine like regular granulated sugar. If you can't find any in the store, You could probably approximate it by running some raw sugar through the food processor.
By the way- great book, isn't it....wieghs a ton!
Amber
Okay, found more:
Apple and Almond Layer Cake recipe (pg. 6) from
Bucks County Show (fair) UK:
http://www.buckscountyshow.co.uk/pdf/domesticschedule.pdf
And everything you ever wanted to know about all things sweet:
http://www.foodsubs.com/Sweeten.html
So it would appear that golden granulated sugar is turbinado/muscovado is light/dark brown sugar!
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