Caster sugar can be found in specialty grocery stores, baking supply shops, or online retailers in the USA. It is a finely ground sugar that is commonly used in baking and can sometimes be labeled as "superfine sugar."
There are many places one might go to learn more about caster sugar. The Cake Central website is one such resource that one might go to reference caster sugar.
Berry flavoured caster sugar is quite hard to find, so i say, make it yourself. How to make it yourself: Place the desired berries in caster sugar overnight in the fridge. In the morning the flavour and juices will be in the cater sugar. Sift out any berries and theres you Berry flavoured caster sugar. :) Hope this helps!
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.
Caster sugar is heavier.
In America, caster sugar is called superfine sugar.
I have tried it and dosent make much of a diffrence!
Caster sugar is called "superfine" sugar in the United States. Do not confuse with confectioner's (powdered) sugar to which cornstarch has been added.
There are 16 ounces in 1 cup, therefore, to find how many cups 6 ounces is equal to, you 6 by 16 which results in 3/8 of a cup of caster sugar.
Every 50 grams of caster sugar is 200 calories.
i think its because caster sugar has smaller particles!!:)
Caster sugar is a type of sugar that has a fine texture, similar to granulated sugar but slightly finer. It is often used in baking and desserts because it dissolves more easily. The main difference between caster sugar and regular sugar is the texture - caster sugar is finer and dissolves more quickly than regular sugar.
Granulated sugar shouldn't be used as a substitute where caster sugar is specified in a recipe; granulated sugar will be too coarse.