of caster sugar

Caster sugar, also known as superfine sugar or castor sugar, is a refined granulated sugar produced from sugar cane or sugar beets with crystal granules significantly smaller than standard table sugar. The fine crystalline structure results from specialized grinding and sieving processes that reduce the standard 0.5 mm granule size to approximately 0.3 mm. Its name derives from its traditional use in sugar casters—lidded dispensers designed to sprinkle the finely grained sweetener. This intermediate product between granulated and powdered sugar dissolves rapidly in liquid and incorporates smoothly into batters and creams, making it essential in baking and confectionery work.

Caster sugar is the preferred sweetener in British and European baking, particularly for sponge cakes, meringues, mousses, and finely textured baked goods where rapid dissolution is advantageous. Its fine granules integrate seamlessly into whipped egg whites and cream, creating stable foams and mousses. Beyond baking, it serves as a table sugar for sprinkling on fruits, desserts, and beverages. In confectionery work, caster sugar is essential for creating fondants and fudges, where its fine grain size enables smooth, consistent results. Professional pastry chefs favor it for custards, sorbets, and any preparation requiring rapid sugar incorporation.