What is the difference between caster sugar and sugar

Another option is to make your own caster sugar. It's quite easy. All you need to do is put some granulated sugar into your blender, food processor or coffee grinder, then grind for one to two minutes. A good rule of thumb is that 1 cup of caster sugar translates into 1 cup plus 2 teaspoons of granulated sugar.

But do be mindful of how long you're grinding the granulated sugar. If you process it too long, it will turn into powdered sugar. And swapping powdered sugar for caster sugar can give your baked goods a texture that's too thin. It may even ruin the results. But something labeled "superfine sugar" or "baker's sugar" will be more affordable, and as we said before, they all mean the same thing.

Sign up for our Newsletter! 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. Bakers located in the U. 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. By Corey Williams March 16, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Pin FB Share. Credit: Leslie Kelly.

Meringue Cookies. Credit: Meredith. Russian Tea Cakes I sprinkled with powdered sugar. Credit: Philly Ry. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds. 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 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. 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.

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. 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 is partially refined sugar with a straw-like colour and slight butterscotch aroma.