Caster Sugar
By: Helen Pitlick

About

Castor is a fine sugar, sold in the US as "superfine." It is finer than granulated sugar but coarser than powdered sugar and dissolves well in liquids, making it ideal for use in merengues. You can make your own by putting granulated sugar in a food processor for a minute or two, though let the sugar settle for a few minutes before opening the food processor- this method creates sugar dust.

Information
Other names: Castor Sugar, Superfine Sugar


Physical Description
Grainy, sticky(when wet), fine
Colors: Refined caster sugar is white, unrefined caster sugar is light brown or golden.


Tasting Notes
Flavors: Sweet
Mouthfeel: Crisp, Sharp
Food complements: Cinnamon, Brown sugar
Wine complements: Red wine, White wine, Muscat
Beverage complements: Water
Substitutes: Sweet & low, Sugar


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for a sugar bag without holes.  Feel the bag to make sure it hasn't hardened into lumps.
Buying: Available at all major grocers.


Conserving and Storing
Keep in a dry, cool place in a sealed container.  In hot countries, sugar can attract ants into your cupboards.  If the sugar becomes hard it can be broken up by putting the bag in the microwave on high for about 1 minute.