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By Bakepedia on July 28, 2013. baker's sugar [ bey -kers shoog- er] noun. Also called caster sugar. A professional term for super-fine granulated sugar (far left in the photo; regular granulated is center; coarse sugar to the right). Not to be confused with confectioners' sugar or powdered sugar, which are not the same thing and much more.

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Steps to Make It. Measure out the granulated sugar, assuming a 1 to 1 equivalence between granulated sugar and superfine sugar. Add a little extra granulated sugar, since some of it will turn to dust. Pour it into a food processor fitted with a metal blade. Cover the food processor's lid with a kitchen towel.

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4. Coarse Sugar. Oksana Ermak/Getty Images. Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that's much larger than granulated sugar, which makes it more resistant to heat. It's sometimes used interchangeably with sanding sugar, but the two aren't the same. 5.

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Brown Sugar. Brown sugar is granulated sugar blended with some molasses. It has the texture of soft moist sand, and a caramel flavor that lends complexity to cakes, pies, and crostatas. The.

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Meredith. Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar). If you're using granulated sugar in a cake or cookie recipe that calls for caster sugar, use this tip: Start with slightly colder than room temperature.

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You just need a food processor (or blender), dump the granulated white sugar and pulse (high speed) it until it's very fine. One to two minutes is usually enough to process the sugar. The exact time will depend on the amount of sugar you put and the power of your food processor. The key is to process until the sugar feels like a fine sand.

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You can substitute superfine sugar for granulated sugar in most recipes. Because it is finer, there is ever so slightly more superfine sugar per cup than regular granulated, but I have always substituted 1 to 1 and had great success. That said, if a recipe calls for superfine, use it. If it calls for regular granulated, we recommend you use that.

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Superfine Sugar . Also known as castor sugar (particularly in the U.K.), this sugar variety is also refined and white, but it's made up of smaller crystals than granulated sugar and these dissolve quickly, even in icy beverages. That's why superfine sugar is perfect for stirring into cocktails or whipping into meringues.

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Muscovado is a type of unrefined cane sugar. Sometimes called Barbados sugar, this variety is dark brown and packed with the sugar's natural molasses. You can substitute muscovado for traditional brown sugar, but be aware that the granules are larger and the molasses flavor much stronger. With that stronger flavor, muscovado lends itself well.

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How to Make Superfine Sugar. 1. Place the the amount of regular granulated sugar, needed in the recipe, in a food processor fitted with a steel blade. 2. Process at high speed in bursts of 10 to 15 seconds each, totaling a minute, or until the sugar is as fine as sand. 3.

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Superfine sugar is granulated sugar that has been ground into finer crystals than regular granulated white sugar. Also known as caster sugar, it is popular with bakers because the smaller crystals cream very easily into butter and dissolve more readily into meringues and batters. This leads to products that have a finer crumb and lighter.

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Simply give granulated sugar a spin in your food processor. With just a few pulses, you'll have your very own homemade version! For every cup of superfine sugar needed, process a cup plus 2 to 3 teaspoons of granulated sugar. Make sure the food processor is tightly covered. Pulse until the grains appear smaller.

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The sugar on the left is superfine or Caster Sugar. Superfine sugar can be used cup for cup for regular granulated sugar. When you use superfine sugar instead of granulated sugar? Use superfine when you have a recipe where you need the sugar to dissolve quickly but don't have a hot liquid to help, like when you make a meringue pie topping.

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Superfine sugar, aka "baker's sugar," is the finest granulation before becoming powdered sugar. It is called for in recipes such as meringue, because it will dissolve more easily into the egg white, in cookies when a smooth dough and exterior is desired, and in butter cakes for the finest texture. You can make superfine sugar by.

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Here's what makes golden sugar different. White sugar, a.k.a. the regular sugar you probably know, love, and bake with, goes through an extraction process to remove all the molasses, which.

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The answer is, for the most part, yes. If a recipe calls for superfine sugar, there's generally a reason. The most common reason is that it's going to melt faster and incorporate itself into sauces, creams, and bases much more quickly and smoothly since it's finer than regular granulated sugar. This is why some bartenders swear by it in.