If you watch the Great British Baking Show (The Great British Bake Off), you’ve probably wondered, “What is caster sugar?”
The term is thrown around almost as much as ‘soggy bottom.’ But instead of waiting for Paul to explain, let’s dive in ourselves! Metal Caster Wheels
Caster sugar (also castor sugar) is finely ground white sugar. It’s not as fine as powdered/confectioner’s sugar but also not as grainy as granulated sugar.
Commonly used in the U.K., it’s known as ‘superfine sugar’ in the United States. It can easily be made at home by blending granulated sugar.
You’re more likely to see caster sugar pop up in an English or Australian recipe. And while granulated will work in a pinch, it won’t be as creamy.
So let’s explore more about caster sugar, including how to use it, where to find it, and how to make your own!
Caster sugar is processed granulated sugar that has been ground longer to make the crystals smaller. As a result, they dissolve faster.
It comes in two varieties, white and golden, the latter of which is unrefined and still contains some molasses, giving it a golden hue and caramelized flavor.
It lands smack dab between powdered and granulated sugar on the great sugar scale.
You can find it in supermarkets in the U.S., but you won’t find it in a giant five-pound bag. Instead, it’s sold in smaller quantities for merengues or cocktails.
So, it’s not a great value when baking regularly.
Unless you make your own, of course! I have a guide for that below 😉
Oh, and it’s important to understand that you can’t just substitute granulated for caster sugar when working in cups.
Since the crystals are so much smaller, you get more caster sugar per cup. So you’ll have more than you need.
To make matters even more complicated for U.S. bakers, there isn’t just one type of caster sugar.
As mentioned, it comes in ‘regular’ and ‘golden’ varieties.
White sugar is processed and purified, which removes the molasses, leaving it white.
It’s not a lot, but it’s noticeable. And it makes terrific meringues!
Since caster sugar is much finer than coarse, it’s used in delicate desserts because it blends like a dream.
From cookies and cakes to meringues, caster sugar is a much better option for a sweet, creamy consistency.
Cocktails also incorporate caster sugar because it offers sweetness without a grainy texture.
Some bartenders even opt for a garnish of caster sugar rather than adding simple syrup.
And while you can stick to granulated sugar if you like, I think you’ll be surprised at the difference.
Try it once, and you might not want to go back.
Welcome to the sugar showdown! In this episode, we’re comparing granulated sugar and caster sugar.
So, we’ve already established that these two have a lot in common. But what sets them apart?
Caster sugar has a finer texture than granulated sugar, so it’s ideal for delicate bakes and recipes in which the sugar isn’t totally dissolved.
For example, many no-bake desserts and cookies call for sugar. But since they’re not heated, you’ll still taste some of that graininess.
I don’t mind it. But if you want something smooth, use caster sugar instead.
Also, as I said before, caster sugar is heavier than granulated sugar because it’s ground so finely.
So if you scoop a cup of caster sugar, you’ll get more crystals. That means 1 cup of caster sugar weighs more than 1 cup of granulated sugar.
For this reason, it’s always best to weigh sugar on a kitchen scale to ensure accuracy.
Next up on the sugar showdown is caster sugar vs. powdered sugar.
Powdered sugar is essentially granulated sugar that’s been ground completely into a powder.
So it’s the same method as making caster sugar, it’s just processed even more.
It’s also often mixed with an anti-caking agent, such as cornstarch.
Overall, caster sugar has a grainier texture than powdered sugar, making it less suitable as a finishing sugar.
That means you can’t use it to dust over lemon bars or cookies.
In terms of weight, following the logic above, you’d think that 1 cup of powdered sugar weighs more than 1 cup of caster sugar. Right?
But that’s not the case.
Powdered sugar is very finely ground but does still contain crystals. And those crystals have a lot of air between them.
So, powdered sugar is much lighter than caster sugar.
In fact, where 1 cup of caster sugar weighs about 200 grams, 1 cup of powdered sugar only weighs about 100 grams.
You can buy caster sugar in the U.S., but it’s tricky.
As mentioned, caster sugar comes in much smaller qualities than powdered or granulated sugar.
So if you want to start using it regularly, you’ll be better off making it yourself.
But if you just need it for one simple recipe, you’ll find it at your local supermarket as ‘superfine’ sugar.
If you want a giant bag, you’ll have to look online. Unfortunately, it’s almost three times as expensive as granulated sugar!
If you don’t want to take out a loan to have caster sugar shipped stateside, fear not! You can make it at home with very little extra effort.
Here’s how to make 1 cup of caster sugar:
Just keep in mind that if you want more than one cup, you’ll need to work in small batches.
Sugar doesn’t move like liquid, so the bottom will be powdery, and the top will still be granulated if you try to do it all at once.
If you’re in a pinch and can’t make your own, you have a couple of options for substitutes:
Another substitution I’ve tried is a mix of powdered sugar and granulated sugars. Together, they give you both the fine and the crystalized elements.
I’ve used this in cookies and cakes, and it worked pretty well.
But you can’t beat the real deal. And since it’s so easy to make, I recommend taking the time to do so.
1 cup 1 + 2 tablespoons white, granulated sugar (about 200 grams)
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
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I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
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