Is it ok to use normal sugar when the recipe says to use caster sugar? what is the difference? thanks :-)
nfh1,
Dec 8, 5:02am
I think the only difference is the size, caster sugar is finer - I suppose it depends what you are using it in.I cannot see it would make a difference as it will dissolve but am no expert!
cookessentials,
Dec 8, 5:19am
I only ever use caster sugar because it dissolves quickly which is great for items such as pavlova. For jam making it makes a far brighter and clearer jam and is often used when jam is being made for competitions at A&P shows, to give you a great looking product. If you dont have caster sugar, put ordinary white sugar into your kitchen wizz and pulse till fine.
tarankyle,
Dec 8, 5:22am
thanks for that :-)
flower-child01,
Dec 8, 9:49pm
I blend my normal sugar up finer (using my mini wizz), I haven't bought caster sugar in yonks.
lilyfield,
Dec 9, 1:20am
ditto- why pay extra for something you can make yourself.
elliehen,
Oct 9, 12:46pm
Creams faster, dissolves faster...but as the posters say, whizz it up yourself.
If you buy normal white sugar for baking in the USA it's all caster sugar - all processed into tiny crystals.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.