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In most cases you can use regular sugar instead of caster sugar and the outcome will be similar (but not necessarily the same).

Cakes will end up heavier (and possibly grainier) with this substitution.

Meringues will end up very similar (although some recipes are designed for regular sugar, so use one of those rather than substituting).

For jam making. chutney etc.. and candy-making, regular sugar works better.

For custards, the substitution still works, but it's best to heat and dissolve the entire quantity of the sugar with the milk. (Whereas normally it's split 1:2, milk to egg yolks).

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12y ago

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