What is superfine sugar?
Sometimes I run across an ingredient specified as "superfine sugar" and further specified "not powdered sugar". What does it mean? Can I use regular granulated sugar? While I'm asking can someone clarify the muscovado sugar meaning? Can I use plain brown sugar? Dk or light or either?
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When you are in the baking aisle, look for a carton of sugar with a pink label- C&H. That's what you are looking for.
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http://foodsubs.com/Sweeten.html#granulated%20sugar
specifically:
"Superfine sugar = ultrafine sugar = bar sugar = instant dissolving sugar = berry sugar = castor sugar = caster sugar dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, soufflés, and mousses. To make your own, grind standard granulated sugar in a food processor or blender for about a minute."