More than you could ever want to know about sugar. You'll see "caster" mentioned in the "Superfine" paragraph, as hardlikearmour explains. Caster refers to the type of shaker the sugar is often contained in - who knew? :-)
According to my friend who lives in Dublin, the table sugar in UK has much bigger crystals, so that is why they often choose caster sugar for baking. In the US, depending on the recipe, regular table sugar is probably fine.
Very much true. Domino granulated sugar all supermarkets here in the US carry is very fine, pretty close to caster sugar (albeit not quite as fine). In Europe, I have seen some really mighty crystals.
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http://www.sugar.org/all-about-sugar/types-of-sugar/