Caster sugar

Caster sugar, also known as castor sugar or superfine sugar, is a type of granulated sugar with a very fine texture. It is commonly used in baking and other culinary applications due to its ability to dissolve more quickly than larger-grained sugars.

History

The term "caster" or "castor" sugar originated in the United Kingdom and is derived from the old term "cast", which referred to the sieve or "caster" that was used to sprinkle the sugar. The sugar's fine texture was achieved by grinding granulated sugar in a mortar and pestle.

Production

Caster sugar is produced by grinding granulated sugar into finer particles. The grinding process is carefully controlled to produce sugar crystals that are uniform in size. This ensures that the sugar dissolves evenly in recipes, providing a consistent sweetness.

Culinary Uses

Caster sugar is often used in recipes where a quick dissolving sugar is required. It is commonly used in meringues, soufflés, and sponge cakes because it incorporates more easily into the mixture and creates a finer texture. It is also used in cocktail recipes, as it dissolves quickly in cold liquids.

Comparison to Other Sugars

Caster sugar is finer than granulated sugar but coarser than powdered sugar. While it can be substituted with granulated sugar in some recipes, the results may not be as satisfactory due to the difference in texture and dissolving properties.

Health Considerations

Like all types of sugar, caster sugar is high in calories and should be consumed in moderation. Overconsumption of sugar can lead to health problems such as obesity, diabetes, and heart disease.

See Also

• Granulated sugar
• Powdered sugar
• Baking
• Culinary arts

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