Caster sugar aka Super fine sugar vs Regular granulated Sugar

How many of you have encountered a recipe that calls for caster sugar? You may wonder what it is, well I’ll explain here.

Caster sugar or superfine sugar is sugar that has been processed to smaller granules, so when they are added to a recipe they will dissolve faster, is it worth the extra cash?

I would venture to say yes, especially when you’re about to make a merigue, swiss buttercream, or a custard. These are examples of very delicate textured items, so therefor a super fine is ideal.

Regular granulated sugar can be used for any other application where its not too important to maintain a delicate structure.

Hope this helps answer some questions about this sugar since we are entering into The baking season.

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