Your Ultimate Guide to Castor Sugar

Another of Mr Paul’s Tips & Tricks
Your ultimate guide to Castor sugar

Have you ever wondered why some recipes call for Granulated Sugar and some for Castor Sugar and others just plain simple Sugar? Well, in the baking industry Granulated Sugar is normally used in products that are not light, fluffy, spongy, etc. also for dressing the tops of things such as Doughnuts, etc. Whilst Castor Sugar is used in those light, fluffy, spongy things. Recipes that are made using the ‘Creaming Method’ where it is important the sugar is dissolved in the butter. Castor Sugar was readily available in the shops for many years but the manufacturers saw a dramatic decrease in sales as more and more housewives were buying their cakes and pastries rather than baking them at home. So they decide to make the Granulated Sugar a little finer, sort of in between Granulated & Castor, which for most purposes is acceptable. However, there certain instances where castor is superior, so if have difficulty finding it, here’s how you can make your own, it’s so simple and cheaper too.

All you need is some regular sugar and a coffee grinder, it’s that simple. But please note, don’t think you can grind down your regular sugar into Icing Sugar, it won’t work, you just can’t get it fine enough, sorry.

History of castor Sugar

Castor Sugar got it’s name in the late 19th century when fine or powdered sugar was sprinkled over food at the table and for this a Silver Castor was used, this is the metal container with holes in the top a bit like a large pepper pot.

Castor sugar is sometimes spelled caster sugar but the Oxford English Dictionary gives preference to the former.

Category: Recipes