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By: Ikedi Ani-okoye.

Castor Sugar introduction

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

Castor Sugar Cultivation

Sugar cultivation appears to have begun in India, and it spread to Europe slowly, emerging as a recipe ingredient in the Middle Ages, although it took a long time for sugar to supplant honey as a sweetener. Initially, sugarsugarsugar was quite expensive, and it could only be eaten by members of the upper classes, especially in a heavily refined white form. Sugar also initially came in blocks which needed to be shaved, and the concept of granulated sugar is relatively recent.

Caster sugar replacement

Caster sugar is used in place of regular granulated sugar - for example in drinks or in baking - when the cook desires sugar that dissolves very quickly. Note that icing or confectioners' sugar is also very fine and dissolves quickly; however, icing sugar contains cornstarch to prevent it from clumping. So don't substitute icing sugar for caster sugar, as it will yield rather different, often catastrophic, results.

If you don't happen to have caster sugar on hand, you could sieve it. However, it's easier just to pulse regular granulated sugar in a food processor or blender for a minute or so. Just note that it also gives rise to sugar dust, so let it sit for a minute before opening the lid.

CONCLUSION

Castor sugar has many uses. It is a fine sugar and should be used in moderation. If you want to make a cake some people chose to use castor sugar because of its fine qualities. The other uses of castor sugar are numerous.