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Place 1 kg of white sugar into mixing bowl. Set to 10 seconds and speed 6. All done.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.In most recipes you can substitute granulated sugar for caster sugar and vice versa. However, one cup of granulated sugar does not equal one cup of caster sugar. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds.
- Place granulated sugar in a food processor, blender, coffee grinder, or spice grinder. When using a large food processor, add enough sugar to cover the blades. …
- Pulse until it reaches a super-fine but not powdery consistency. …
- Let the sugar settle for a few minutes.
Contents
How do I turn granulated sugar into 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.
How do I make caster sugar?
- Place granulated sugar in a food processor, blender, coffee grinder, or spice grinder. When using a large food processor, add enough sugar to cover the blades. …
- Pulse until it reaches a super-fine but not powdery consistency. …
- Let the sugar settle for a few minutes.
What can I use in place of caster sugar?
In most recipes you can substitute granulated sugar for caster sugar and vice versa. However, one cup of granulated sugar does not equal one cup of caster sugar. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds.
Can I use granulated instead of caster sugar?
Can I substitute granulated sugar for caster sugar? Your cakes will still hold up if you use granulated sugar as both the flavour and water content are the same. Caster sugar, however, is much finer and dissolves much easier than granulated sugar which is coarser in texture.
How do you make caster sugar without a blender?
The method may be more laborious, but all you need is a mortar and pestle. You can then grind the sugar crystals by hand into a fine powder. Sieve the mixture into a container and re-grind the larger particles until the entire amount is the correct texture.
Is white sugar the same as caster sugar?
Caster sugar has a sweet taste just like white sugar. However, it has a finer texture than regular white sugar. When a small amount of caster sugar is placed on the tongue, it dissolves easily.
Is caster sugar the same as baking sugar?
In the United States, caster sugar is often called superfine sugar, baker’s sugar, castor sugar, or bar sugar. Caster sugar is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness.
What is the difference caster sugar and granulated sugar?
Moisture in Granulated sugar vs Castor sugar
What is this? Granulated sugar takes in less moisture due to its large grain size. This is one reason that granulated sugar does not cake or clump together easily. Caster sugar, since it is smaller, will take in more moisture and be more likely to clump or cake.
Can I make superfine sugar in a blender?
You just need a food processor (or blender), dump the granulated white sugar and pulse (high speed) it until it’s very fine. One to two minutes is usually enough to process the sugar.
Can I use icing sugar instead of caster sugar in cake?
You probably only thought it tasted odd because you knew that it was “different” to usual. Would be better to use ordinary sugar – icing sugar usually also contains cornflour. it will also behave differently when cooked than caster does due to it’s consistency.
Which sugar is best for baking cakes?
Granulated sugar is also sometimes known as white sugar, or “regular” sugar. Granulated sugar has had all of the naturally present molasses refined out of it. It is the sugar that is most commonly used in baking.
Can I blend granulated sugar?
Pour granulated sugar into a blender or food processor. Blend the sugar until it is a fine, fluffy powdered sugar. The more refined, whiter sugars make the fluffiest powdered sugars.
How do you make granulated sugar finer?
Put the amount of granulated white sugar called for in your recipe in a food processor. Add a couple of tablespoons more to compensate for a reduction in overall volume. Process for 1 to 2 minutes until the sugar feels like fine sand, letting the sugar dust settle before opening your food processor to check.
What is difference between granulated sugar and caster sugar?
The only difference between caster sugar and granulated sugar is their texture. Caster sugar has more finely ground crystals than granulated sugar, which means it dissolves faster than granulated sugar in creamed mixtures and whips.
Can I use icing sugar instead of caster sugar in cake?
Are caster sugar and icing sugar the same? No. Caster sugar is NOT the same as icing sugar. Do not substitute these two sugars for each other.
Caster Sugar (using white sugar) by AlisonRodgers. A Thermomix ® recipe in the category Basics on www.recipecommunity.com.au, the Thermomix ® Community.
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What Is Caster Sugar and What’s a Good Substitute? | Allrecipes
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What Is Caster Sugar and What’s a Good Substitute?
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If you’ve ever baked with a British cookbook, you’ve likely noticed that many of the recipes call for caster sugar instead of granulated sugar. What is this mystery ingredient — and what’s the best substitute for American bakers? Here’s everything you need to know:
What Is Caster Sugar?
edited sugar for simple syrup photo by Leslie Kelly Credit: Leslie Kelly
Caster, or castor, sugar is a type of fine granulated sugar that’s widely available in the United Kingdom. It’s not quite as common in the United States, though you can find it in some baking aisles under the name “superfine sugar.” Its texture is somewhere between regular granulated sugar and confectioners’ sugar. 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.
White vs. Golden Caster Sugar
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.
Caster Sugar Uses
Meringue Cookies Credit: Meredith
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.
Caster Sugar vs. Granulated Sugar
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.
Caster Sugar vs. Powdered Sugar
Russian Tea Cakes I sprinkled with powdered sugar Credit: Philly Ry
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.
Caster Sugar Substitute
Adding Sugar to Whipped Cream Photo by Meredith | Credit: Meredith
Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 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.
Simply sugar Credit: MichellePatrickPhotographyLLC/Getty Images
How to Make Caster Sugar
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.
Where to Buy Caster Sugar In the U.S.
Bakers located in the U.S. may be able to find superfine sugar on grocery store shelves, but will likely have to visit a specialty store or order the ingredient online.
Caster sugar Judee’s Superfine Caster Baker’s Sugar $12.40 ( $13.34 save 7% ) shop it Amazon
Caster Sugar Storage
Store caster sugar in the same way you’d store granulated sugar: In an airtight container in a cool, dark place. Sugars do best at room temperature, so don’t worry about keeping it in the fridge.
Caster Sugar Substitutes
Caster sugar, also known as castor sugar or superfine sugar, is finer-grained than regular granulated white sugar. Frequently used in British baking, it incorporates into food more quickly without adding cornstarch or powdered sugar. Superfine sugar is also often used in drink recipes because it dissolves so well. While caster sugar is more expensive and can be challenging to track down in the US, it’s easy to make a quick substitute at home.
Fast Facts Other Names: castor sugar, superfine sugar, baker’s sugar, berry sugar
castor sugar, superfine sugar, baker’s sugar, berry sugar Uses: baking, cocktails
baking, cocktails Types: white, golden
The Spruce / Zorica Lakonic
What Is Caster Sugar?
The world of sugars can be a bit confusing since there are several different types and names that differ from country to country. Caster sugar is very popular in British baking but less common in American recipes.
Granulated sugar always refers to white sugar in the U.S. It has a somewhat gritty texture and is the most common type of sugar stateside. Powdered sugar, also known as confectioners’ sugar, is simply granulated sugar that’s ground into a fine powder and combined with cornstarch to prevent clumping. Caster sugar is somewhere between the two; it has smaller crystals but not a powdery consistency.
Caster sugar incorporates more easily than granulated sugar into delicate, airy recipes like sponge cake, mousse, meringue, and soufflé. It’s also used to sweeten fresh berries since it dissolves quickly. Many bartenders use caster sugar for shaken or stirred cocktails instead of simple syrup.
The Spruce / Zorica Lakonic
Caster Sugar Substitutes
Whether or not you can use a substitute for caster sugar depends on the recipe. Here are some common substitutions:
For Cakes and Cookies: If the recipe calls for white caster sugar, most recipes will work just fine with white granulated sugar. To better mimic caster sugar’s melting properties, use slightly colder butter than room temperature (but still mixable) and cream the butter and sugar longer, or until the sugar and butter are better combined.
If the recipe calls for white caster sugar, most recipes will work just fine with white granulated sugar. To better mimic caster sugar’s melting properties, use slightly colder butter than room temperature (but still mixable) and cream the butter and sugar longer, or until the sugar and butter are better combined. For Berries: Regular granulated sugar will work just as well. It will just take longer to dissolve. Allow the berries to sit a few extra minutes, tossing occasionally, or try powdered sugar.
Regular granulated sugar will work just as well. It will just take longer to dissolve. Allow the berries to sit a few extra minutes, tossing occasionally, or try powdered sugar. For Cocktails: Granulated sugar works in shaken cocktails; you’ll just need to shake the cocktail longer. Simple syrup is a good substitute that is pre-dissolved, though you’ll want to use slightly more syrup than straight sugar, and it will water down your drink very slightly.
Granulated sugar works in shaken cocktails; you’ll just need to shake the cocktail longer. Simple syrup is a good substitute that is pre-dissolved, though you’ll want to use slightly more syrup than straight sugar, and it will water down your drink very slightly. For Meringues: For meringues or cakes that call for beating egg whites with sugar, use granulated sugar and mix it more slowly to allow the sugar more time to melt.
The Spruce / Zorica Lakonic
How to Make Caster Sugar
Make a substitute at home if you don’t have caster sugar handy and are making a delicate recipe like sponge cake, mousse, or meringue.
Place granulated sugar in a food processor, blender, coffee grinder, or spice grinder. When using a large food processor, add enough sugar to cover the blades. A well-cleaned spice or coffee grinder is perfect for making small batches of caster sugar. Pulse until it reaches a super-fine but not powdery consistency. You’re aiming for a crystal size directly between granulated sugar and powdered sugar. Let the sugar settle for a few minutes. Otherwise, you’ll end up with a dust cloud when you open the top.
Use your homemade caster sugar in place of store-bought caster sugar in any recipe. If you have leftovers, store them in a labeled container for the next time you bake.
Tip Granulated sugar’s jagged crystals can scratch the plastic bowl of a food processor. The effect will likely be minor if noticeable at all, but if this concerns you, try using a coffee or spice grinder instead.
Can I Substitute Granulated Sugar for Caster Sugar?
Whether or not you can substitute granulated sugar for caster sugar depends on the recipe. If you’re making a standard cake or cookies, then it should be fine. Note that the bigger crystals in granulated sugar may affect the texture, making it slightly grainy. A grainy texture will be more noticeable in delicate, fluffy items like mousses, meringues, and sponge cakes. For best results, use caster sugar in these airy recipes.
When making cocktails, stir or shake for longer to allow the sugar to dissolve.
The Spruce / Zorica Lakonic
What Is Golden Caster Sugar?
Most commonly found in the UK, golden caster sugar is made from unrefined sugar cane and sometimes beets. It has a subtle buttery flavor and gives baked goods a lovely shade of brown.
Golden Caster Sugar Substitutes
When substituting for golden caster sugar, you have a couple of options. Brown sugar is not recommended since it has more moisture than caster sugar and can affect the texture.
The easiest substitution is white caster sugar, whether store-bought or homemade. The sugar will react the same in the recipe, creating a similar texture with a minimal flavor difference.
Demerara and turbinado sugars have similar colors and flavors to golden caster sugar but significantly larger crystals. When used to make baked goods, run these sugars through a food processor or blender for a golden caster sugar substitute.
Types of sugar and how to substitute them
Types of sugar and how to substitute them
When you walk down the baking aisle, there are so many different types of sugar. What’s the difference between white sugar, caster sugar and brown sugar? What about palm sugar and coconut sugar? And do you really need all of them?
The good news is that sugar stores almost indefinitely so it can be worth buying different types, but you can also substitute many sugars for one another in a pinch. These are the common types of sugar in Australia and how you can substitute them.
White sugar
White sugar is the most commonly used sugar. It is made from sugar cane, and is highly processed with all the natural brown molasses removed, leaving it pure white. It comes in different crystal sizes from granulated to caster to icing sugar.
If a recipe calls for sugar, white sugar, granulated sugar or table sugar, they are all referring to the standard sugar crystal size. If a recipe calls for caster sugar, it is different. See below.
Caster sugar
White sugar milled into smaller crystals. It’s also called superfine sugar. It dissolves more easily, making it perfect for recipes like custard from scratch, meringues and cakes.
In most recipes you can substitute granulated sugar for caster sugar and vice versa. However, one cup of granulated sugar does not equal one cup of caster sugar.
It’s best to measure by weight:
1 cup of caster sugar = 225g
1 cup of granulated sugar = 220g
TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds.
Icing sugar
Made by crushing white sugar into powder, it has other names including confectioner’s sugar and powdered sugar. It dissolves instantly and is perfect for icings, whipped cream, and sugar cooking.
There are two major types, pure icing sugar and icing sugar mixture. Pure icing sugar can become lumpy and needs to be sifted. Icing sugar mixture is blended with cornflour to stop lumps.
These are interchangeable, except when cake decorating. Cornflour in icing sugar mixture holds moisture which can allow mould to grow on your decorations, so use pure icing sugar.
Brown sugar
Brown sugar is refined white sugar with molasses added back to it. It contains more calcium, iron and potassium than white sugar.
Brown sugars have a more intense, deep flavour and are softer and moister. They are great for baking and for butterscotch sauce.
When a recipe refers to light brown sugar or brown sugar, they are the same. However, dark brown sugar is different, see below.
If using brown sugar as a substitute for white sugar, your cooking will darken faster. You may need to adjust cooking temperatures and time.
TIP: You can make brown sugar by mixing 1 cup of white sugar with 1 tablespoon of molasses.
Dark brown sugar
Contains double the amount of molasses than light brown sugar. This gives the sugar a deep and complex toffee and caramel flavour.
TIP: Mix 1 cup of white sugar with 2 tablespoons of molasses to make dark brown sugar.
Muscovado sugar
A rich and moist unrefined sugar that has lots of molasses. It is very dark and sticky with an intense toffee-like flavour. Replace with dark brown sugar if unavailable.
Raw sugar
A semi-refined sugar with a light caramel colour and a delicate and aromatic molasses flavour. It has a similar crystal size to granulated sugar. Its attractive colour makes it favoured for sprinkling on baked goods. Substitute with light brown sugar or white sugar.
Demerara sugar
Demerara sugar is partially refined sugar with a straw-like colour and slight butterscotch aroma. It looks like raw sugar but with larger crystals that are good for sprinkling on baked goods for crunch. If unavailable, substitute with light brown sugar or raw sugar.
Sanding sugar
A decorative sugar with large crystals and an attractive shine. Comes in different colours and is used to decorate baked goods. It has a high melting temperature so it won’t melt when baked.
Palm sugar
Palm sugar is extracted from sugar palm trees. The sap is collected from the flowers or a tap in the tree trunk, then boiled down to syrup or crystallised to form a block. Commonly used in India, Southeast Asia and some African countries.
Jaggery is the darker, winey flavoured variety used across India, whereas the lighter more caramel flavoured palm sugar is most common in Southeast Asian cooking. Both are available in Australia. If unavailable, substitute with light or dark brown sugar.
Coconut sugar
Also considered a type of palm sugar, coconut sugar comes from the sap of a coconut tree instead of a palm tree. The sap is boiled until the moisture evaporates. Coconut sugar only contains 75% sucrose and has a lower glycaemic index than other sugars.
Coconut sugar is similar in flavour and texture to brown sugar. Substitute any recipe using white sugar with coconut sugar by replacing 1:1 ratio. Coconut sugar will deepen the colour of your food, so make sure that is appropriate for your recipe.
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