Online Cooking School Forum
Why castor sugar?
Hi
I wanted to know why does Sarah use castor sugar in all her recipes as opposed to normal sugar? Is there a difference between using normal granulated sugar and castor sugar, and which of the two are better to use? Also if you don't have castor sugar and want to use normal granulated sugar would there be a difference in the measurements?
Thank you for a lovely, informative and inspiring course. This course has given me the confidence to start baking and trying different things which I thought previously was impossible. Look forward to new courses in 2014.
2 Answers
Hi Wafaa,
We're tickled pink that you enjoyed this course.
Castor sugar is finer than normal sugar so it produces a better result in baking. You can use normal granulated sugar instead (measurement would be the same) but you might notice a change in texture because the granulated sugar will not dissolve as well as the castor sugar will. All in all it is best to use castor sugar in baking and especially if the recipe calls for it (like meringues).
Happy baking.
Just a suggestion, I make my own castor sugar by buzzing ordinary granulated sugar in a blender, you can also use a stick blender or a food processor. It's very easy to do and cheaper too!
Answer this question
Items in Your Cart
