What’s the difference between granulated sugar and castar sugar?
If I need castar sugar in a cake recipe, but I use granulated sugar instead, will it make much difference to the cake?
What’s the difference between the two?
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3 comments a "What’s the difference between granulated sugar and castar sugar?"
Castor sugar is the same as the sugar sold in the US as “superfine” sugar. It’s best to use superfine sugar when the recipe calls for castor sugar, rather than granulated sugar. Castor/superfine sugar dissoves more quickly than regular granulated sugar.
But, if you don’t have any castor/superfine sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor).
Just don’t process it long enough to make it powdered sugar.
Caster sugar is a finer grind.
I am a former chef from Canada (travelled and cooked in the UK) and the other 2 people are correct it is the same but finer, if you don’t have it buzz what you need in a blender or food processor for 30 seconds to make it finer, or use 1/2 granulated and half powdered/icing sugar.
If your making a sponge it just dissolves faster and make the cake lighter than the other, but if you do not have it and going to the shops for extra sugar is not possible, use on of my suggestions.
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