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Caster Sugar is a very fine white sugar mostly used in baking, as it dissolves very quickly. For this reason, serious bakers like to use it in cakes, meringues, dessert soufflés, mousses, custards, etc. Its quick-dissolving abilities also make it a favourite of bar-tenders.

It also makes a good sprinkling sugar for fresh fruit desserts. In fact, that's where its name of Caster Sugar comes from. There was a time when sugar was served in a shaker (called a caster, because you would cast sugar or pepper from it), and salt in a small bowl (called a salt cellar.) Now, instead, we serve sugar in a bowl, and salt in a shaker.

Pictured here is a sugar caster.

Caster or Superfine Sugar is more commonly used in UK cooking than in North American; North Americans have tended to prefer more all-purpose ingredients.

Substitutes
Regular sugar, cup for cup, or, just whiz an equivalent amount (cup for cup) of regular white sugar in a blender for a minute.

Equivalents
2 1/4 cups caster/superfine sugar = 1 pound = 450g
1 oz Caster Sugar = 30g = 2 tablespoons
3/4 cup = 6 1/2 oz = 185g

Storage
Store in a sealed container indefinitely.

Language Notes
In North America, called "Superfine Sugar", "Berry Sugar" or "Bar Sugar".

Also called:

See Also:

Golden Caster Sugar

Other entries for: White Sugar

Caster Sugar, Cinnamon Sugar, Jam Sugar, Preserving Sugar, Sugar Cubes, Sugar

Other entries for:

Sugar
Aspartame, Brown Sugar, Chinese Sugar, Date Sugar, Dextrose, Erythritol, Frosting, Fructose, Gelling Sugar, Granulated Sugar, Icing Sugar, Invert Sugar, Lavender Sugar, Malt Sugar, Raw Sugar, Rosemary Sugar, Sanding Sugar, Snow White Sugar, Sparkling Sugar

Other entries for: Sweeteners

Amasake, Honey, Sorbitol, Stevia, Syrups, Xylitol

Related Recipes

Orange à la Norvegienne