Hi!

Feel kinda goofy asking this question but...
what's the difference between "fine sugar" and "caster sugar"? Or is it just different terms they use for the same thing?
And since i'm asking, granulated sugar is coarser than caster sugar, right? That's the type you use for tea/coffee, right? I see in some books that people use "granulated sugar" (Flo Braker) and WBH dosen't mention what kinda sugar they use but I presume it's caster sugar?

At the end of the day, if you are measuring by weight, should it matter if you use granulated or caster?
(I presume the exception to the rule is that confectioner's sugar or icing sugar as some know it is for frostings and royal icing.)

Thank you !!

I googled this one and here's what I found

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 confectioners sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

hth

lilscakes,

pretty interesting. alway room to learn. thanks for researching. thanks.

Thanks for that info lilscakes. So if you read a receipe that just stated "sugar" for a cake, would you automatically use castor/superfine? or granulated?

Personally, I would use plain old granulated unless the recipe stated otherwise. The only thing that may cause me to ask what type of sugar to use would be the origin of the recipe. I just made an Irish Whiskey cake that came straight from the "old" country, so the measurements were in ounces etc....Had to be real careful with that one as things do tend to differ slightly from country to country. jmho. Hope that is helpful to you.