Caster sugar is a fine, quick-dissolving white sugar commonly used in baking. It has smaller crystals than granulated sugar, making it perfect for recipes that require a smooth texture or where the sugar needs to dissolve quickly and evenly.
It is a go-to sugar for cakes, sponges, meringues, and desserts, and is preferred by many bakers for its ability to blend effortlessly into mixtures.
Uses:
Ideal for baking light sponges, cupcakes, and biscuits
Essential for meringues, soufflés, and whipped cream
Suitable for sweetening drinks and syrups where fast dissolving is important
Can be used in most recipes that call for granulated sugar for a finer finish
Directions for Use: Use caster sugar in the same way as granulated sugar, but expect a smoother, more refined texture in your baked goods. It blends easily with butter and eggs, helping to trap air and create a light, fluffy batter.
Measure as directed in your recipe. For best results in delicate or whipped mixtures, cream thoroughly with fats to achieve maximum volume.
Store in a cool, dry place in an airtight container to prevent clumping.
