At The Woks of Life, some of our favorite recipes rely on a very specific type of sugar called caster sugar. The difference between caster sugar and standard granulated sugar may seem insignificant, but we promise we’re not needlessly nitpicking!
It’s fine texture can make a world of difference in certain recipes. Read on to learn more about why caster sugar is the first choice for delicate baked goods and some savory dishes.
What Is Caster Sugar?
Caster sugar or (shātáng, 砂糖) is a type of sugar primarily used in baking. It may also be called castor sugar, superfine sugar, or sometimes baking sugar.
Don’t confuse it with confectioners’ sugar, which is the ultra-fine powdered type, i.e. the kind you might sprinkle over a bundt cake or snowball cookies.
The difference between caster sugar and other types of sugar is the texture, which is finer than granulated sugar (the most common type), but not as fine as powdered sugar.
Why Use Caster Sugar
Because caster sugar is more finely ground than granulated sugar, it dissolves easily without applying heat or mixing extensively. It provides sweetness with no gritty texture. For this reason, it is often incorporated into glazes, doughs, puddings, and delicate recipes that rely on a smooth, consistent mouthfeel.
The effect of using caster sugar instead of granulated sugar is subtle but important. In Chinese baked goods like Coconut Buns or Pineapple Buns, its fine texture allows it to break down more easily in the dough and topping. This ensures that the resulting buns will have just the right texture, with no grainy bits.
Buying & Storing
Caster sugar is available at most grocery stores in the baking aisle. In the United States, it is usually labeled as “superfine sugar.” Big brands like Domino and Dixie will have a version. It can be a little pricey, but the upside is that the texture of the grind will be more consistent than if you made it yourself.
That said, unless you’re baking something really fussy like meringue or crème brûlée, there’s no reason to spend the extra cash on superfine sugar at the grocery store. You can make your own at home, and it will be suitable for most recipes.
To make it, just pulse granulated sugar in a blender or food processor until the texture becomes fine (but not powdered). We recommend using just slightly more sugar than the recipe calls for to make up for the small amount that will turn into a fine dust in the blender.
It will last pretty much indefinitely as long as you store it in a cool, dry place.
Recipes That Use This Ingredient
If you’re not yet convinced that you need caster sugar in your kitchen, check out these mouthwatering recipes where the superfine texture makes a world of difference.
