/ 4 oz caster sugar

Caster sugar, also known as superfine sugar or baker's sugar, is a highly refined granulated sucrose product derived from sugar cane or sugar beets. The crystals are significantly smaller and more uniform than standard granulated sugar, typically measuring between 0.5–1 mm in diameter. This fine granulation allows for rapid dissolution and even distribution throughout batters, doughs, and beverages. Caster sugar is chemically identical to granulated sugar (99.9% sucrose) but its particle size makes it particularly valuable in baking and confectionery work where texture and incorporation speed are critical.

The name "caster" originates from its historical use in caster bottles—small containers with perforated tops designed for sprinkling. Caster sugar was developed in the 19th century specifically to meet the demands of precision baking and fine pastry work, becoming a staple in British and European cuisine.

Caster sugar is essential in baking, particularly in sponge cakes, meringues, and whipped cream desserts, where its fine crystals dissolve quickly and incorporate air efficiently. It is the preferred sweetener for delicate batters and custards where a smooth texture is paramount. In beverages, caster sugar dissolves instantly in both hot and cold liquids without grittiness. It is also commonly used in fruit preparations, jam-making, and as a finishing sugar for dusting desserts. The uniformity of its crystals makes it ideal for precise measurements in recipes requiring exact proportions, especially in French patisserie and modern baking applications where consistency is essential.