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What is Caster Sugar?

b
Brian Mar 17, 2003 02:58 PM

I'm making a recipe that calls for 4 tbsp of caster sugar. Never heard of it. Can I substitute regular sugar for it?

  1. g
    georgiedwyer Mar 19, 2014 07:22 PM

    Whati is caster sugar please??????

    1. pikawicca Feb 22, 2014 11:27 AM

      I just spotted this in new packaging in my local supermarket: "Quick Dissolve Sugar" from Domino, in a 12-ounce vaguely egg-timer-shaped plastic bottle.

      1. c
        Chris603 Feb 22, 2014 11:22 AM

        In the UK you have granulated and a finer sugar which is called caster.....Here in the U.S, all white sugar is caster sugar because the grains are smaller.....there's no difference at all regarding taste.

        4 Replies
        1. re: Chris603
          d
          debbiel Feb 22, 2014 02:52 PM

          Not correct. Most U.S. white sugar is granulated sugar. I have no idea how it compares to granulated sugar in the UK, but it is NOT the same as caster sugar. Caster sugar is much finer than US granulated sugar.

          1. re: debbiel
            pikawicca Feb 22, 2014 03:20 PM

            You are correct.

          2. re: Chris603
            h
            Harters Feb 23, 2014 08:42 AM

            And even finer than caster sugar is icing sugar.

            1. re: Harters
              d
              debbiel Feb 23, 2014 09:59 AM

              Yes. Typically called powder sugar in the US.

          3. Mixalis Apr 3, 2013 03:13 PM

            Simply use a glass container and you won't get the sandblasting effect or sugar blasting effect.

            1. Mixalis Apr 3, 2013 01:01 PM

              I simply call it powdered sugar.

              2 Replies
              1. re: Mixalis
                e
                ePressureCooker Jun 25, 2013 09:27 AM

                Actually no, powdered sugar also contains cornstarch, which can make it a bad substitution in some applications.

                1. re: ePressureCooker
                  Mixalis Jun 25, 2013 11:00 AM

                  Wow now I learned something today I had no idea of !! Thanks for sharing that.

              2. p
                polanski Mar 31, 2013 06:49 AM

                Primarily the distinguishing differences are caper is superfine, & prized for ability to absorb very quickly. It is not an "Australian thing" on the contrary it is internationally, globally used in the baking industry.

                1. m
                  masada Dec 14, 2012 12:13 PM

                  C&H makes something called "Baker's Sugar" which is the same thing. Most grocers that carry the granulated sugar from C&H will likely carry this as well.

                   
                  1. j
                    jinjia3 Jul 25, 2011 08:35 AM

                    I checked with sevreal sources on this, and was told that Castor sugar would be equivalent to the C&H "Baker's Sugar" now on store shelves. It is a finer grind than table sugar, but not as fine as powdered. Hope this helps.

                    1. n
                      nwdryad Jun 11, 2011 06:36 PM

                      C & H Sugar carries it in a carton and calls it "bakers sugar".

                      1 Reply
                      1. re: nwdryad
                        OCEllen Jun 20, 2011 04:22 PM

                        Yes, and it works great!

                      2. TheHuntress Feb 13, 2011 05:05 PM

                        Caster sugar must be an Australian thing - it's the main sugar we use for baking over here. My guess is it's what you guys call granulated sugar. Like everyone has said here it is a fine sugar - imagine a very fine beach sand, that's probably about the right texture. I've made my own caster suger before (even though it's VERY readily available here) by running raw sugar through my thermomix to get the right size granules. But the coffee grinder as previously suggested is an excellent idea.

                        4 Replies
                        1. re: TheHuntress
                          Caitlin McGrath Feb 13, 2011 05:40 PM

                          I know from British cookbooks that it is equally the standard there in baking. Granulated sugar in the US has larger grains, though smaller than raw sugar's grains. We can buy finer-grained sugar, but it does tend to cost quite a bit more.

                          1. re: Caitlin McGrath
                            TheHuntress Feb 13, 2011 05:46 PM

                            So your granulated sugar must be like what we just call white sugar. Caster sugar is about the same price as white sugar here - I never actually thought that people used anything other than caster sugar in baking (except if a recipe specifically called for a different sugar). Goes to show how ignorant I am LOL

                            1. re: TheHuntress
                              Caitlin McGrath Feb 13, 2011 05:55 PM

                              Yeah, sounds about right, about white=granulated; people call it white sugar here, too, colloquially. Superfine sugar isn't a standard ingredient called for here, and is priced higher than plain granulated, which is what American baking recipes most often call for.

                              1. re: Caitlin McGrath
                                TheHuntress Feb 13, 2011 06:00 PM

                                Thanks for that, it's something I can remember when using an American recipe :)

                        2. t
                          The Gunk Jan 28, 2011 06:46 AM

                          Superfine sugar makes all the difference in making meringue "cookies". Once I read a recipe that explained the whole sugar thing in meringues...need complete dissolving of the sugar in the egg whites, I was finally able to make very successful meringue "cookies". I "made" my superfine sugar by putting it in the food processor. I have a Wolfgang Puck food processor that came with small "bowls" and I used one of these. Thank goodness, because here is the HUGE CAVEAT about "making" your own superfine sugar in your food processor...it will scratch up the plastic "bowl". Since this is not a serving bowl, not a big deal to me, but I think I would have been unhappy if the main "bowl" of the processor had been scratched. It literally rendered the plastic opaque. Given the success of my meringue "cookies", I highly recommend making sure you use superfine sugar. But, you'll have to decide about the damage to your equipment. The coffee grinder sounds like a good idea, provided coffee flavor is not picked up during the sugar grinding. We're not coffee drinkers, so I don't have one and, therefore, cannot try it out.

                          5 Replies
                          1. re: The Gunk
                            w
                            weez1959 Feb 13, 2011 10:08 AM

                            I used my "MAGIC BULLET" to make caster sugar and it worked amazingly well and it didn't scratch the jar at all!! :o)

                            1. re: weez1959
                              b
                              beverly120165 Jun 19, 2012 11:29 AM

                              This is a great thing to know because I love my Bullet and would like to continue to use it...lol

                              1. re: weez1959
                                Ruthie789 Apr 3, 2013 03:02 PM

                                I do the same with my blender.

                              2. re: The Gunk
                                p
                                pegasusus Jul 9, 2013 01:27 PM

                                One thing to consider when your plastic bowl got "sandblasted" ... that plastic had to go somewhere, presumably into your sugar. Since you are still here it appears its not a grave problem.

                                1. re: The Gunk
                                  b
                                  Borissgal Jan 19, 2014 05:57 AM

                                  I make fine sugar all the time in my food processor and do not get the "scratches" or "opaque" look. It's the heat created by the friction between the metal blades and sugar crystals that causes this to happen to your plastic, there are no shavings. It's not enough heat to melt the sugar but can cause micro marring in the polished plastic. Pulsing the sugar for shorter periods so it doesn't create heat is the best way to process the sugar and make it fine.
                                  It's also worth noting that thinner, smaller blades would cause less friction so the process time can be increased. A spinning blade coffee grinder or something like my kitchenaid mini chopper will do the job well.

                                2. b
                                  Buquis Jul 18, 2009 08:57 AM

                                  Caster sugar, like everything else, is available from Amazon. You can find it, and the Domino Bar Sugar substitute there or enough info so you can look in your own area. In a large grocery -- you might try the liquer mixes, supplies area rather than the bakiing aisle.

                                  Caster sugar is also available on line from King Arthur flour.

                                  1. n
                                    Nancy Berry Mar 18, 2003 09:23 AM

                                    Caster sugar is a fine grind of granulated sugar. C&H makes a Baker's Sugar (available at supermarkets here in California) that works well in recipes that call for caster sugar.

                                    Link: http://www.chsugar.com/Consumer/ch_bs_trans.html

                                    Image: http://www.chsugar.com/Consumer/image...

                                    1 Reply
                                    1. re: Nancy Berry
                                      m
                                      Mestralle Feb 13, 2011 12:16 PM

                                      That's what I use here in Michigan, too. I don't really even buy "plain old sugar" anymore. The baking sugar is a bit more expensive, but I don't go through a whole lot of sugar, so it's not worth it to me to try to store multiple types. It measures the same. It's sold in what looks like a cardboard milk carton.

                                    2. j
                                      James G Mar 17, 2003 06:42 PM

                                      This was a subject of some discussion at my house recently. Caster sugar is also what British people call "granulated sugar".

                                      3 Replies
                                      1. re: James G
                                        c
                                        Caitlin McGrath Mar 17, 2003 06:59 PM

                                        I do believe caster sugar is finer than the granulated sugar we get in the US, though, even if not as fine as our superfine granulated sugar. I think granulayed sugar is probably a fine substitution in most recipes.

                                        1. re: Caitlin McGrath
                                          m
                                          MIchaelB Mar 18, 2003 11:27 AM

                                          Domino does sell an extra-fine granulated sugar that sounds pretty close to that description of caster sugar. It's mostly sold to the food service industry, but I've had good luck finding it in Asian supermarkets in the Boston area -- it comes in 5 lb. light brown bags, not their usual yellow and blue. It's finer than regular gran. sugar, but not as fine as the superfine available in the pricey little boxes.

                                        2. re: James G
                                          s
                                          smartie Jul 18, 2009 10:05 AM

                                          no James caster sugar is caster sugar and granulated sugar is granulated sugar. Regular American sugar is what Brits call granulated sugar. Caster is finer. It is lighter to use in cakes etc.

                                        3. s
                                          SJ Mar 17, 2003 03:23 PM

                                          It's also known as superfine sugar. This sugar melts and gets incorporated into things much more quickly because it's so fine. It's esp. useful in things like meringues. I've had success substituting regular sugar by simply grinding up the sugar (e.g. in a coffee grinder) until it's very fine.

                                          5 Replies
                                          1. re: SJ
                                            k
                                            Kirk Mar 17, 2003 05:01 PM

                                            But don't mistake it for 10X Superfine, which is also known as powdered sugar. Caster sugar is available in some gourmet grocery stores, but it is usually very expensive. I'm going to try the coffee grinder next time I need it!

                                            1. re: Kirk
                                              r
                                              ruth arcone Mar 27, 2003 05:03 PM

                                              A food processor works too.

                                              1. re: Kirk
                                                babette feasts Jul 18, 2009 10:33 AM

                                                Places that use caster sugar would call 10x 'icing sugar'.

                                              2. re: SJ
                                                r
                                                raj1 Mar 18, 2003 09:03 AM

                                                Domino makes a superfine sugar that I find in grocery stores (Stop & Shop, StarMarket) in the Boston area. It's sold in a box that looks a lot like powdered sugar. I use it when I make pitchers of ice tea and lemonade in the summer. It shouldn't be difficult to find.

                                                1. re: SJ
                                                  a
                                                  apoletta Jun 20, 2011 04:09 PM

                                                  Alternative Names%3

                                                  Bar Sugar

                                                  Berry Sugar

                                                  Castor Sugar

                                                  Extra Fine Sugar

                                                  Fruit Sugar

                                                  Instant Dissolving Sugar

                                                  Ultrafine Sugar

                                                  Uses:

                                                  Excellent for sprinkling over fruit or cereals, or in creamed mixtures, meringues and baking.

                                                  Superfine Sugar is used commercially in powdered preparations and dissolves easily in cold beverages.

                                                  Used in the preservation of fruits.

                                                  I found it as berry sugar... I want to make straberry flavored liquor mmmm.... with my own fresh berries!!

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