g/5oz caster sugar

SweetenersYear-round

Pure carbohydrate (sucrose) providing approximately 16 calories and 4 grams of sugar per teaspoon; contains no protein, fiber, vitamins, or minerals.

About

Caster sugar (also known as superfine sugar or castor sugar) is a refined granulated sucrose produced by crystallizing sugar cane or sugar beet juice. The crystals are notably finer and more uniform than standard granulated sugar, typically measuring 0.3-0.5 mm in diameter. This fine particle size dissolves more readily in liquids and incorporates more easily into batters and meringues. Caster sugar is chemically identical to regular white granulated sugar (pure sucrose) but its granulation size distinguishes it. The name derives from the caster or shaker containers in which it was traditionally dispensed in British kitchens.

Culinary Uses

Caster sugar is essential in baking and confectionery due to its rapid dissolution and ability to create a uniform texture in cakes, cookies, and pastries. It is the preferred sugar for meringues and whipped cream, where fine crystals dissolve seamlessly without creating a grainy texture. Widely used in British and European baking, it also features in cocktails, smoothies, fruit preparations, and dusting desserts. Its fine granulation makes it ideal for recipes requiring quick incorporation or a delicate crumb structure, particularly in sponge cakes, shortbread, and mousse-based preparations.

Forms & Preparations

Fine granules — Standard caster sugar; loose, uniform crystals approximately 0.3-0.5 mm in diameter, ideal for general baking and dissolving into liquids.
Icing dispenser — Packaged in perforated containers for controlled sprinkling and dusting over finished baked goods and desserts.
Vanilla caster sugar — Infused with real vanilla pods or flavoring agents, used for flavored baking and decoration without additional vanilla extract.
Organic caster sugar — Refined from organically-grown sugar cane or sugar beet; chemically equivalent to standard caster sugar but produced under organic certification standards.

Substitutes

Unknown — Use 1:1 by weight. May require slightly longer mixing time for full dissolution in some applications, but produces nearly identical results in most baked goods.
Unknown — Use 1:1 by weight, but account for added cornstarch (typically 3-5%) which can affect texture; sift before use to remove lumps and adjust dry ingredients accordingly.
Unknown — Use 1:1 by weight; larger crystals create a crunchier texture and visible sparkle, suitable for toppings and some cookies but less ideal for smooth batters.
Unknown — Use 1:1 by weight; has a lower glycemic index and adds subtle caramel notes, though may slightly affect browning and texture in delicate applications like meringues.