c sugar

C sugar, also known as caster sugar or castor sugar, is a refined granulated sugar with fine, uniform crystals smaller than standard granulated sugar. It is produced through the crystallization and refinement of sucrose extracted from sugar cane or sugar beets, followed by sieving to achieve its characteristic fine grain. The uniform particle size and purity make caster sugar particularly valuable in baking and confectionery, where its dissolution properties and texture are critical. The sugar is white, free-flowing, and dissolves rapidly in liquids.

Caster sugar is the primary sweetener sugar in British and Commonwealth culinary traditions, where it is the default choice for most recipes calling for "sugar." It possesses the same sweetness level as granulated sugar with no detectable flavor other than pure sweetness.

Caster sugar is essential in baking, particularly for cakes, cookies, and pastries where its fine crystals integrate smoothly into batters and doughs without grittiness. It is the preferred sugar for meringues, where fine particles dissolve completely into whipped egg whites, creating a stable foam. The sugar is commonly used in beverages such as cocktails, cold drinks, and tea, where it dissolves quickly without clouding. In British cooking, it serves as the standard all-purpose sweetener for puddings, custards, and fruit preserves. Its fine texture makes it ideal for dusting finished baked goods and creates superior texture in mousses and whipped cream desserts compared to coarser sugars.