Castor sugar may not be easy to find, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super fine consistency.
Here's what you need:
Granulated Sugar
Blender or Food Processor
Place granulated sugar in food processor or blender
Pulse until it reaches a super-fine, but not powdery consistency
Allow to settle for a few minutes. Then use in place of the castor sugar called for in your recipe.
Caster/castor sugar in Britain is Superfine in the United States. It is a smaller crystal that dissolves faster than regular table sugar. The crystals are sorted (sieved) according to size during production.
If you don't have it available, I have seen suggestions to use a blender or food processor, but that is a dusty operation. Do not use powdered or confectioner's sugar as a substitute due to the addition of starch to these products.
You can further reduce the caster sugar crystal size by using a metal blade in a food processor, but do this in short bursts or pulses. It will not get as fine as icing or frosting sugar.
You can beat the icing until the sugar is well dissolved to reduce grittiness. This will take some time, and can be helped by using hot water.
You blend it with a blender or grinder, until it has the texture of caster sugar. Continue blending for icing sugar.
Yep that's also a correct and well said answew....
or, you can just go o the supermarket and by raw sugar. but 2 get caster sugar to raw sugar you need to put caster sugar in bowl add 1 egg, mix for 1 min and tip out left over egg, put microwaver for 5 min's and then mix then leave 2 set
It is sometimes a bit hard to find castor/caster sugar, but no worries! Just put good old granulated (regular) sugar into a blender/food processor and viola! Castor sugar. Just be careful not to make it superfine; otherwise, it turns into powdered sugar.
It's a common type of sugar found in the baking aisle of a supermarket.
Tescos
I have tried it and dosent make much of a diffrence!
i think its because caster sugar has smaller particles!!:)
Caster sugar is similar to powdered or confectioner's sugar in the U.S. which may be substituted without problem. Raw sugar would need to be processed in a spice or coffee grinder or in a food processor until very fine and powdery before being substituted for caster sugar.
yes, they are the same thing
Caster sugar is heavier.
castor sugar is white sugar that has been ground fine, but not as fine as confectioners sugar. It can be made by putting white sugar in a food processor for a few pulses
Caster sugar is called "superfine" sugar in the United States. Do not confuse with confectioner's (powdered) sugar to which cornstarch has been added.
i think its because caster sugar has smaller particles!!:)
Every 50 grams of caster sugar is 200 calories.
For those not familiar with caster sugar, it is called extra fine sugar in the US. Golden caster sugar is naturally refined caster sugar so it has a slightly golden hue because of a bit of molasses due to processing. It is not the same as brown sugar. Brown sugar is white sugar mixed with molasses but it is far stickier because extra molasses has been added. If you can't find golden caster sugar you might try taking turbinado sugar and running it through the food processor.
Granulated sugar shouldn't be used as a substitute where caster sugar is specified in a recipe; granulated sugar will be too coarse.
20c usually :)