Demerara sugar is unrefined, usually somewhat coarse but dry sugar. It is not brown sugar, which has clumps together. It is pale golden in color and can be called either raw sugar or turbinado sugar in the States. Caster sugar is a very fine grade granulated sugar, most often used for baking as it causes cakes to rise better, or for putting on fruits and berries as it melts faster. It is sometimes sold as berry sugar.
I recently bought some demerara sugar which was ground up to caster grade. It worked very well and was delicious in a lemon cake.
You can make your own caster sugar by whirling up granulated in a blender.
You can make any recipe that calls for granulated sugar because caster sugar can be used to replace granulated sugar.
Granulated sugar shouldn't be used as a substitute where caster sugar is specified in a recipe; granulated sugar will be too coarse.
Caster sugar is finer and dissolves more easily than granulated sugar. Granulated sugar has larger crystals and is commonly used in baking and cooking, while caster sugar is often used in recipes where a smoother texture is desired, such as in meringues or custards.
If you are measuring by weight, yes. If you are measuring by volume (i.e "cups"), not necessarily, since caster sugar has smaller grains and hence will "fit together" in the cup in a more compact way than granulated sugar will. This means that a cup of caster sugar will contain slightly more than a cup of granulated sugar will.
Both work equally well for muffins. The only difference is that caster sugar is ground a little finer than granulated sugar. Granulated sugar might take a little longer to dissolve, but it will work equally well.
Yes, you can use caster sugar instead of granulated sugar. However, be careful on the measurements. Use a little less caster sugar. Caster sugar is finer granulated sugar. It is not as fine as powdered sugar, but it is in between granulated and powder. Caster sugar dissolves more easily,so it is very beneficial in making meringues.
Yes you could, BUT demerara sugar is less refined than granulated sugar and will therefore impart a molasses like taste and a brown colour to the product being baked when using it. This is good in some cases (eg a fruit cake) but not desirable in others (eg a Victoria sandwich).
No, caster sugar is fine-ground granulated sugar. Confectioner's sugar is a mix of ultra-fine sugar and a starch; it is sometimes called icing sugar.
You should be able to substitute granulated sugar doe castor sugar without any significant detriment to the resulting product.
Caster sugar is called "superfine" sugar in the United States. Do not confuse with confectioner's (powdered) sugar to which cornstarch has been added.
Yes, you can use granulated sugar as a substitute for castor (caster) sugar in a cake. Caster sugar is a quick dissolving sugar. So it will be necessary to grind standard granulated sugar in a food processor before using as a replacement. A blender can also be used.
No, its not, icing sugar is a fine powder whereas caster sugar is grainy crystals. Chemically they are probably the same, but the grain size is different. Caster sugar and granulated sugar are the same though I think.