Caster Sugar vs Granulated Sugar: Which One Is Better?

There are two types of sugar that commonly used in baking: caster sugar and granulated sugar. This article will discuss the properties, differences in taste, and best uses for each type of sugar. It will also explore the many different types of sugars that exist, as well as where to buy them.

Caster Sugar vs Granulated Sugar

Caster sugar is made from granulated sugar that has been heated and then cooled. The granules crack and the individual sugars float to the top of the water, where it is then filtered off. There are four types of caster sugar: white caster, brown caster, raw castor and Demerara.

Granulated sugar is made by grinding pure cane or beet sugar into very small grains. Its texture ranges from coarse to fine, but all of them dissolve in liquid quickly when used in baking recipes.

One major difference between caster sugar and granulated sugar is their texture once they dissolve in liquid. Caster sugar dissolves quickly while granulated sugar takes a little longer to dissolve completely because it’s not ground as finely as caster sugar.

The best use for caster sugar is when an already-baked cake needs some decoration, such as a dusting of icing or sprinkles. It also mixes well with other ingredients like honey or fruit juices without changing its taste too much.

Differences in Taste and Properties

Sugar is used for a variety of purposes in baking, so it’s important to understand the differences between caster sugar and granulated sugar.

Caster sugar is made from cane juice that has been centrifuged and then dried, leaving only the crystals. This type of sugar creates a fine, irregular texture in baked goods.

It also dissolves easily in liquid as well as creaming mixtures. This makes caster sugar a great option for cakes, which typically use heavy creams or liqueurs.

Granulated sugar is usually made by grinding raw cane into coarse particles with a roller mill before drying the mixture.

Unlike caster sugar, granulated sugar doesn’t dissolve easily in liquid. However, it still creates an even texture in baked goods because it’s not ground finely enough to create many small crystals.

Granulated sugar can also be substituted for cornstarch when making pie crusts because it breaks down well with heat and creates a soft crust without clumping together like wheat flour does when overworked.

Best Uses and Differences Between Caster and Granulated Sugar

Caster sugar is granulated sugar that has been sifted to remove lumps and impurities. With this type of sugar, it will dissolve in liquids much more quickly than granulated, which makes it perfect for use in liquids such as syrups and jams.

Granulated sugar is the most common type of sugar that can be found at grocery stores. It can be used in a variety of ways, including sprinkling on top of finished desserts and meringues to enhance the texture or as a sweetener in cooking.

Granulated sugar is also cheaper than caster sugar, which makes it ideal for everyday use in baking.

In terms of taste, there are no noticeable differences between caster and granulated sugars. They both have a slightly sweet flavor that isn’t overwhelming when used to bake with. However, if you’re using caster or granulated sugar for anything other than baking, then you should choose one over the other based on your personal preference.