I have a question about the ingredient "caster sugar" on the recipe "Celli Ripieni (Grape jam dumplings)" from Emiko. What is it?
I don't purchase superfine sugar or castor sugar. I take regular sugar and put it in my food processor. My daughter who bakes a lot swears by Baker's Sugar. I still take the food processor method. Below is the definition of castor sugar.
"Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.
Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping)."
Thank you, thank you! I learn soooooo much on this site
The name caster or castor sugar is used in the UK and Australia - it's simply a fine, white sugar (but not as fine as confectioners or icing sugar), most often called for in baking and desserts like meringues. I believe in the US it's called "superfine" sugar.
A genius make-ahead summer side
A genius zucchini dish.
Is your cilantro contaminated?
It's time to travel.
Do this for better cold brew.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.