It has a dark, treacle-y flavour which is ideal in sticky gingerbread or rich fruit cakes. These are refined brown sugars. They taste sweeter than their counterparts, with less complex flavour profiles. Granulated sugar: this sugar makes a good addition to a cup of tea or sprinkled over fresh fruit such as strawberries.
Caster sugar: finer than granulated, caster sugar dissolves more easily, making it ideal for cakes, custards and mousses. It dissolves on contact with liquid and is therefore used to sweeten foods that are not going to be heated and require a smooth texture.
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Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. It is made from sugar cane, and is highly processed with all the natural brown molasses removed, leaving it pure white. It comes in different crystal sizes from granulated to caster to icing sugar.
If a recipe calls for sugar, white sugar, granulated sugar or table sugar, they are all referring to the standard sugar crystal size.
If a recipe calls for caster sugar, it is different. See below. White sugar milled into smaller crystals. It dissolves more easily, making it perfect for recipes like custard from scratch , meringues and cakes.
In most recipes you can substitute granulated sugar for caster sugar and vice versa. However, one cup of granulated sugar does not equal one cup of caster sugar. TIP: Caster sugar can be made at home by processing granulated sugar in a food processor for a few seconds. It dissolves instantly and is perfect for icings, whipped cream, and sugar cooking. There are two major types, pure icing sugar and icing sugar mixture.
Pure icing sugar can become lumpy and needs to be sifted. Icing sugar mixture is blended with cornflour to stop lumps.
These are interchangeable, except when cake decorating. Cornflour in icing sugar mixture holds moisture which can allow mould to grow on your decorations, so use pure icing sugar.
Brown sugar is refined white sugar with molasses added back to it. It contains more calcium, iron and potassium than white sugar. Brown sugars have a more intense, deep flavour and are softer and moister.
They are great for baking and for butterscotch sauce. When a recipe refers to light brown sugar or brown sugar, they are the same. However, dark brown sugar is different, see below. If using brown sugar as a substitute for white sugar, your cooking will darken faster. You may need to adjust cooking temperatures and time.
TIP: You can make brown sugar by mixing 1 cup of white sugar with 1 tablespoon of molasses. Contains double the amount of molasses than light brown sugar. This gives the sugar a deep and complex toffee and caramel flavour.
Years ago, this type of sugar was often found in a shaker called a caster and sprinkled on fresh fruits. Caster sugar is available in two varieties: white regular and golden. The golden variety is unrefined and processed in a way that maintains some of the molasses, similar to brown sugar.
It has a warmer, more caramel-like flavor than white caster sugar. Since it's finer than granulated sugar, caster sugar dissolves and incorporates more quickly — this makes it perfect for light and airy desserts like meringues and souffles. It's also often used to sweeten beverages, such as tea, because it doesn't need heat to dissolve. Really, though, caster sugar can be used in almost any way granulated sugar is used.
Granulated sugar has a larger and coarser grain than caster sugar. Though they can generally be used interchangeably, granulated sugar does not incorporate into batters as quickly.
Cakes and other desserts baked with granulated sugar instead of caster sugar sometimes have a speckled appearance due to the undissolved granules. Powdered, or confectioners', sugar is finely ground granulated sugar that has been mixed with a small amount of cornstarch to prevent clumping. It's commonly found in frostings and icings or dusted over desserts.
Powdered sugar is finer than caster sugar, and the two are usually not interchangeable. Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 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 butter, then cream the butter and sugar for longer than you normally would.
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