Caster sugar is a common ingredient in baking. Do you know why? The right kind of sugar can make all the difference in baking. This superfine sugar might look similar to regular granulated sugar, but it fits every recipe. No matter if it is a cake, pudding, or a cocktail. Plus, it is a key player in many recipes, from delicate pastries to smooth cocktails. It blends smoothly into recipes, especially when making light and airy cakes or meringues. In this blog, we’ll take a look at the benefits of it, its uses, how it compares to granulated sugar, and why it’s so widely used in kitchens worldwide.
WHAT IS CASTER SUGAR?
Caster sugar (also known as superfine sugar or baker's sugar) is often used in recipes that require the sugar to dissolve quickly, like meringues, whipped cream, sponge cakes, and syrup. It is also known as superfine sugar. As a light sugar, it effortlessly integrates into batters and doughs, which helps to develop a tender crumb and provide uniform sweetness.
It is finer than granulated sugar but not as fine as icing sugar or powdered sugar, making it the most appropriate texture for light desserts and baking.
HOW IS CASTER SUGAR MADE?
It is essentially sugar that is ground into a fine powder from sugar cane or sugar beet. Sugar cane, also known as sucrose, natural sugar; cane sugar, beet sugar, is simply a ground form of sugar cane and beet sugar. The process begins with extracting juice from either sugar cane or sugar beet.
Then, the juice is purified, evaporated, and crystallized into raw sugar. The raw sugar can then go through further processes to remove natural molasses and impurities, by further crystallization, washing, centrifuging, and sometimes chemical treatment. The final step is to grind the white sugar crystals down into a finer spread known as caster sugar.
DIFFERENCE BETWEEN WHITE AND GOLDEN CASTER SUGAR
- Although both have a similar texture, the difference is due to the molasses:
- The white one is fully refined sugar with a clean, neutral sweetness.
- Golden one has retained some molasses, resulting in some golden color and flavor, which is reminiscent of caramel.
You probably want to use golden caster sugars in recipes where a slightly richer flavor is preferred (e.g., cookies or sponges) .
USES OF CASTER SUGAR IN BAKING
From cake baking to syrup making, the advantages of this sugar are endless.
CAKES & CUPCAKES
The most popular uses are in cakes and cupcakes. The sugar's finer granulation makes it easier to incorporate in your butter and eggs so that light, airy texture is achieved; which results in a soft crumb and perfect rise. The texture is especially important for sponge cakes and chiffon cakes.
MERINGUES & MACARONS
In addition, when making meringues or macarons, the sugar needs to dissolve fully or it will be grainy. It dissolves easily and quickly to allow the cook to achieve the desirable glossy, stable peaks needed for proper meringues and simple, elegant macarons. Compared to a larger sugar crystal, it blends easily too, to allow for a beautiful final product.
DRINKS & BEVERAGES
It can be used for more than baking. It's used in cocktails and drinks, too. It's fine granules allow for a smooth mix, and it won't leave any grainy texture like granulated sugar can if the sugar settles to the bottom of your glass.
Making homemade syrups or sauces for dessert? It works just as well for this. It melts smoothly with no risk of sugar crystals forming, so you can make perfect buttery caramel, fruit syrups, and glazes!
CASTER SUGAR VS. OTHER SUGARS: KEY DIFFERENCES
- Caster Sugar vs. Granulated Sugar: Caster sugar has much smaller crystals and dissolves completely quicker, which helps smooth out batters and meringue.
- Caster Sugar vs. Powdered Sugar: Caster sugar is less fine and has no cornstarch; powdered sugar is what you want for icings and dusting.
- Caster Sugar vs. Brown Sugar: Caster sugar is dry and light in color; brown sugar is wet with a deep molasses flavor.
BENEFITS OF USING CASTER SUGAR
Because of its pretty amazing benefits, it has a permanent place in many kitchens, especially for baking and desserts:
- It dissolves better than regular granulated sugar, creating smooth, homogenous batters and mixes.
- It adds texture to baked goods so they are the light and airy cakes and pastries we want.
- It is perfect for delicate recipes like meringues, macarons, and souffles, where its quick dissolving ability and fine texture are necessary.
BEST SUBSTITUTES FOR CASTER SUGAR
If you're on the sick list and out of this sugar, then don't panic, there are easier alternatives you can swap in without ruining your recipe. Here are the top alternatives:
- Make Caster Sugar Yourself: Simply place granulated sugar in your blender or food processor for a few seconds until the sugar size is a fine sand size - not powdered sugar size like icing sugar.
- Use Icing Sugar: Icing sugar (or powdered sugar) can be used in some baking recipes, but keep in mind that icing sugar almost always contains cornstarch, which may slightly change the texture of the delicate bakes.
- Use Superfine Sugar or Baker's Sugar: These are essentially the same as caster sugar and can be used as a substitute in any recipe.
- Brown Sugar (for Flavor Variety): Brown sugar is not a one-to-one swap for every recipe, but light brown sugar can be used in place of caster sugar for some cakes and cookies. It will lend a moist, caramel-like flavor and slightly change the texture.
STORAGE & SHELF LIFE
To ensure maximum freshness and goodness in caster sugar, proper storage is important.
- Store in an airtight container to prevent clumping.
- Store it in a cool, dry place away from heat and humidity.
- Do not store near foods with strong odors because the sugar will absorb odors.
If kept properly, it can be very stable nearly indefinitely. It will hold its quality for years without going bad. Just monitor for lumps or discoloration from moisture.
CONCLUSION
Caster sugar is a crucial ingredient for any baker looking for consistent results, with its superfine texture enabling it to dissolve so quickly to create smooth batters, light cakes, and perfect meringues. It will incorporate fully and easily into your batter, unlike granulated sugar, ensuring a soft crumb and even sweetness throughout your bake.
Due to its quick-melting properties, it's also second to none when it comes to sauces, syrups, and cocktails. If you happen to run out, there are actually caster sugar substitutes – but there's really nothing like it! Now you know what caster sugar is and how it improves recipes, try it in your bake and see the results for yourself!
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