Why do we use caster sugar

Caster sugar's consistency falls in the middle between granulated and powdered sugars. It melts faster and incorporates into sauces , puddings, and bases more quickly than regular granulated sugar. If a recipe calls for caster sugar, regular sugar can be substituted, but the result may be grainy. Because caster sugar crystals are so fine, they dissolve quickly, making the sugar particularly suitable for sweetening cold drinks or cocktails. Caster sugar is offered in both regular white and golden varieties.

The golden is made from unrefined sugar cane or beets and during processing maintains some of the molasses, which gives the sugar a light brown color and slight caramel, buttery flavor. Although readily available in the U. It also adds volume to cookies and cakes, and airiness to recipes such as Scottish shortbread. Caster sugar is the best sugar to use for sorbets and is delicious sprinkled over fresh fruit but is not recommended in frosting, icing, or buttercream.

It's also the ideal sugar to incorporate into cold drinks since it dissolves quickly and doesn't create any syrupy layers. Caster sugar is incorporated into recipes in the same manner as granulated sugar. It is simply measured and mixed with ingredients. Since caster sugar is granulated sugar that has been ground more finely, it has the same taste as regular white sugar. This sugar is often used in British recipes but can be substituted for granulated sugar in American recipes where the finer texture would be welcome.

While caster sugar is readily available in the U. Some companies, such as Domino, market it under the name "superfine sugar," which may be easier to find in major supermarkets in the baking aisle. Otherwise, this sugar is easily found online and may be available at specialty baking supply stores and European markets.

Take note that caster sugar also costs quite a bit more than granulated sugar. If you have difficulty finding it or do not want to pay the high price, it is simple to make your own caster sugar using regular granulated sugar and a food processor.

Keep in mind that the granules may not be of uniform size, but the mixture will still work in recipes.

Alternatively, recipes that call for caster sugar can be altered slightly to accommodate the use of granulated sugar. Caster sugar should be kept the same way that other sugars are stored. Keep in a cool, dry place away from moisture or heat. Actively scan device characteristics for identification. Use precise geolocation data. What's with the name? Years ago, this type of sugar was often found in a shaker called a caster and sprinkled on fresh fruits.

Caster sugar is available in two varieties: white regular and golden. The golden variety is unrefined and processed in a way that maintains some of the molasses, similar to brown sugar. It has a warmer, more caramel-like flavor than white caster sugar. Since it's finer than granulated sugar, caster sugar dissolves and incorporates more quickly — this makes it perfect for light and airy desserts like meringues and souffles.

It's also often used to sweeten beverages, such as tea, because it doesn't need heat to dissolve. Really, though, caster sugar can be used in almost any way granulated sugar is used. Granulated sugar has a larger and coarser grain than caster sugar. Though they can generally be used interchangeably, granulated sugar does not incorporate into batters as quickly.

Cakes and other desserts baked with granulated sugar instead of caster sugar sometimes have a speckled appearance due to the undissolved granules. Powdered, or confectioners', sugar is finely ground granulated sugar that has been mixed with a small amount of cornstarch to prevent clumping. It's commonly found in frostings and icings or dusted over desserts.

Powdered sugar is finer than caster sugar, and the two are usually not interchangeable. Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a ratio if your recipe calls for a cup of caster sugar, use a cup of granulated sugar.

If you're using granulated sugar in a cake or cookie recipe that calls for caster sugar, use this tip: Start with slightly colder than room temperature butter, then cream the butter and sugar for longer than you normally would.

This gives the ingredients time to incorporate. If you're making a meringue, meanwhile, mix granulated sugar and egg whites at a low speed. This gives the sugar ample time to dissolve.

The best substitute is DIY caster sugar. Make the British ingredient at home with just granulated sugar and a food processor, blender, or coffee grinder. To make caster sugar, simply pulse or blend granulated sugar until it reaches a finely ground — but not powdery — consistency. Two or three quick pulses will usually do the trick.