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 Sugar Caster
© Denzil Green
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:  Bar Sugar
Berry Sugar
Caster Sugar
Quick Dissolving Sugar
Superfine Sugar Sucre semoule, Sucre super fin (French) Azúcar blanca de granulado muy fino (Spanish)
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
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