When a recipe calls for caster sugar try putting granulated sugar in a polythene bag and using a rolling pin roll over it untill the grains are finer or you could just whiz for a few minutes in a food processor and you have "Caster Sugar" put in a jar to use for baking purposes for another day grin
Oh, and yes everyones a sleep and Im board a hell.... lol lol
Actually you could save yourself a lot of grief and just go buy confectioners sugers.
smile
Safeways does Caster sugar, so does Albertsons.
Don't have a Albertsons here nor a Safeway,and did try the confectioners sugar...didn't work for me cry
On 2003-05-12 09:16, peterboroughborn wrote:
Don't have a Albertsons here nor a Safeway,and did try the confectioners sugar...didn't work for me :cry:
Then you stick to your method...i do that for ground almonds...now Safeways dont seem to stock that!
The gourmet kitchen supplies shop in Clinton Crossing outlet mall in CT sells caster sugar....at $4 a pound!!! eek
SO I shan't be buying any.
Debs x smile
just a typical male question here?
but what do you use Caster Sugar for? and why is it so different from regular stir in my coffee sugar?
And why can't you go buy a cake from the supermarket and be happy? lol
Isn't confectioners suger like icing suger? Like its finer than caster suger...
On 2003-05-12 00:28, maczippy wrote:
Actually you could save yourself a lot of grief and just go buy confectioners sugers.
:smile:
Confectioners sugar/powdered sugar is similar to icing sugar but here they add an anti-caking ingredient ( like cornstarch) I suppose to help keep it free-running in damp, humid conditions. British icing sugar does not contain anything apart from sugar.
Caster or superfine sugar is rarely found here, don't know why. It is far superior in cake making especially in the creaming method as it dissolves into the fat better the grains being smaller. You cannot substitute icing sugar for caster sugar in a cake recipe...it just wouldn't work.
Granulated sugar is the most commonly used to sweeten beverages etc. You could pulverise granulated sugar in a coffee grinder to make a passable imitation of caster sugar.
Preserving sugar has much larger crystals than granulated, sometimes has added pectin to help preserves/jams set. Can't recall why the larger crystals are better for this purpose. (cue Zippy!)
Coffee crystals are the largest of the lot and were most popular in the '70's and early '80's. Used by posh folk to appear more sophisticated!
See, I knew that GCE in Domestic Science would come in handy! :lol:
Debs x :smile:
On 2003-05-12 13:51, debsowerby wrote:
Caster or superfine sugar is rarely found here, don't know why. It is far superior in cake making especially in the creaming method as it dissolves into the fat better the grains being smaller. You cannot substitute icing sugar for caster sugar in a cake recipe...it just wouldn't work.
Actually, (I was in mid dinner with MIL last night so confectioners sugar was first off me head), try and find this sugar, it's not as powdery as conf sugar and is very similar to caster sugar.
You can get a product here called "Bakers Sugar"
It's mf'd by C&H:
http://www.chsugar.com/Consumer/ch_bs_trans.html
It's extremely versatile and perfect for what you need.
Andrew :smile:
but haven't you found that the granulated sugar is much finer over here than at home, almost like british caster sugar, or am I just imagining it?
On 2003-05-12 14:13, Jim Hyland wrote:
but haven't you found that the granulated sugar is much finer over here than at home, almost like british caster sugar, or am I just imagining it?
No, you are not imagining it. Also caster sugar seems to be sweeter than granulated sugar and over here the granulated sugar is sweeter than back home. The gran. sugar over here is much finer than back home, but isn't quite as fine as caster sugar. That is why what Peterboroughborn mentioned to start off with would work well with gran. sugar over here - put it in a bag and roll a rolling pin over it. It would definitely be the cheaper alternative.
I have to say, though, I just use the regular gran. sugar here in my cakes and so far it has been fine. :smile:
On 2003-05-12 14:13, Jim Hyland wrote:
but haven't you found that the granulated sugar is much finer over here than at home, almost like british caster sugar, or am I just imagining it?
Yes and no, and that's what I was going to say last night, but fell asleep!
Besides, by the time you've converted a presumably non-American recipe that needs caster sugar to American measurements, ovens and altitudes, I suspect using a slightly larger grain of sugar is not going to make much difference. We've certainly never worried about it. :grin: