If you put sugar in iced tea or other cold beverages and cocktails, or make frosting, mousse or other uncooked desserts, you may want to pick up a box of superfine sugar.
Superfine sugar, also known as ultrafine sugar (and caster or castor sugar in the U.K.), is more finely pulverized than table sugar (granulated sugar). The grain size of regular table sugar is about .5mm; superfine sugar grains are about 3.5mm.
The result is that superfine sugar dissolves instantly. No vigorous stirring is required to get the sugar to dissolve; no undissolved sugar sinks to the bottom of the glass.
Many pastry chefs and bakers prefer using superfine sugar in order to create higher-rising cakes with a slightly finer crumb (grain). For the same reason, superfine sugar is used to make delicate baked goods such as meringues and angel food cakes. As a result, superfine sugar is sometimes called bakers’ sugar.
Just substitute the same amount as regular granulated sugar in your recipes.
You can find superfine sugar in most supermarkets, or buy it online.
Make Superfine Sugar. You can convert table sugar to superfine sugar in a blender or food processor. Let the sugar powder settle for a few minutes before removing the lid of the appliance.
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