Everything You Need To Know About Caster Sugar

Finely granulated sugar is referred to as "caster sugar." With a texture in between conventional granulated sugar and powdered sugar, it is a well-liked component in baking. It is sometimes referred to as castor sugar, baking sugar, or superfine sugar. Caster sugar dissolves very fast, which makes it ideal for meringue, mousse, whipped cream, cookies, cakes, and puddings as well as for sweet sauces and beverages.

In a word, caster sugar—also known as castor sugar—is granulated sugar that has been finely ground. Given that it does contain some grit and is not turmeric, it is not as fine as confectioners' sugar. As a result, it has a texture that is in between granulated and confectioners' sugar.

Caster sugar dissolves and absorbs more quickly than granulated sugar due to its finer texture, making it ideal for light and fluffy sweets like meringues and soufflés. Because it dissolves without heat, it is frequently used to sweeten drinks like tea. However, you can actually use caster sugar in practically every recipe that calls for granulated sugar.

Caster Sugar Vs Granulated Sugar

Compared to caster sugar, granulated sugar has larger, coarser grains. Granulated sugar does not incorporate into batters as rapidly, despite the fact that they can typically be used interchangeably. Due to the undissolved grains, cakes and other treats made with granulated sugar rather than caster sugar may have a speckled appearance.

Caster Sugar Alternatives 

• Most recipes for cakes and cookies that call for white caster sugar will also work just as well using white granulated sugar. Use butter that is slightly cooler than room temperature (but still pliable) to better simulate the melting characteristics of caster sugar. Continue to cream the butter and sugar for an extended period of time to achieve this.

• Granulated sugar works well in shaken cocktails; simply shake the beverage for a longer period of time. Simple syrup is a fantastic pre-dissolved alternative, but you'll need to use a little bit more of it than regular sugar, and it will somewhat dilute your beverage.

• Use granulated sugar and whisk egg whites and sugar more slowly when making meringues or cakes so the sugar has time to melt.

• Regular granulated sugar will work similarly for berries; it will just take a little longer for them to disintegrate. Try adding powdered sugar or letting the berries sit for a few more minutes while tossing them occasionally.