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Nov 20, 2007 11:19 AM

Baker's sugar?

Quick question - what is this?!

Sorry for my naiveté, but I'm making a scone recipe tonight or tomorrow (thanks, Chef Chicklet!) and it calls for 2 T of Baker's Sugar... I'm not familiar with this term, so can I use regular granulated or powdered sugar instead if Baker's Sugar isn't already one of these?


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  1. Bakers sugar is a finger sugar than granulated sugar but not as fine as powdered sugar.

    You can make a very close approximation in the food processor with 8-10 2-3 second pulses. If you don't have a F-P, you can substitute regular white granulated sugar. I would add about 1 Tsp to make up for the difference in granule size.

    1. Baker's sugar has finer granules than regular sugar. You can make your own by putting regular sugar in a blender or food processor and processing for about half a minute.

      1 Reply
      1. re: JoanN

        kelli and joanN- thanks for that tip, I would not of tried that!

      2. Thank you both VERY much for this great info. Since I'm only using a couple of tablespoons, I'm not sure I would get a good result if I use a blender/food processor. Do you think the recipe would be ruined if just used regular granulated?

        Or, alternatively, I could just process much more than I need and then keep the rest on hand for future batches. Just thinking out loud here... Thanks for the feedback!

        1 Reply
        1. re: DKS1

          Bakers sugar is nice to use for coffee or tea, as it dissolves very readily.

          The recipe won't be ruined if you use standard table sugar, as bakers sugar is used because it incorporates(creams) faster and easier.

        2. You won't find it labeled Baker's Sugar in the grocery. It will usually be in a small box and labeled Superfine from Domino. If you are fortunate enough to be able to get C&H I think they do label it Baker's Sugar but I don't find it often.

          2 Replies
          1. re: Candy

            Yup -- C&H calls it Baker's Sugar. It comes in a carton the size of a half-gallon milk carton, which I guess is a couple of pounds.

            1. re: Ruth Lafler

              Yes and I am spoiled after using it for baking, it works very well.

          2. Boy am I bummed out after reading all these posts that suggest this sugar is just the same as traditional granulated. I purchased C&H Baker's Sugar just because I was intrigued. I have made three different batches of cookies (different days/different recipes) and they all liquefied in the oven. The cookie sheet was river of buttery batter. All three were time-tested and it's only thing that was different each time. I even tried hard not to over cream the sugar and butter. The box says it works the same...has anyone had this experience?

            2 Replies
            1. re: vintage gypsy

              I'm not sure what's wrong, but is it possible that, because the baker's sugar is finer grained, a cup of baker's sugar is actually more than a cup of regular sugar? I have made my own fine sugar by putting regular sugar in a blender and running on high for a minute or so. When I start with a cupful, what I get out of the blender is a little less than a cupful.

              1. re: vintage gypsy

                I had a bad problem with the C&H Baker's sugar today making krumkake. I've been making it for decades and I think this is the first time I grabbed the Baker's sugar instead. By the end of each batch of batter, the cookies were coming off the krumkake iron and shriveling up! Bizarre and unacceptable as gifts. Since I could see that something was breaking down, I put the batter in the fridge between pours (I use 2 irons) to prolong the integrity of the batter. It worked but I think I'll switch to regular for this. It makes me wonder when this superfine would be more appropriate--probably for things like whipping cream.