Caster sugar is a staple of cooking around the world, save North America, where it’s just starting to make a beachhead. Another form of refined sucrose, the consistency is a much finer sugar than American white refined, making it integrate incredibly well quickly and evenly. It is called caster sugar because it is ground to a grain size fine enough to shake it out of a caster. A number of pre-mixed drink “powders” that use sugar will use caster mixed in with their color and flavor ingredients. I can’t make my coconut milk ice cream without it!
- Ice creams;
- Dessert pastries;
- Mixed Drinks;
- Roll a skin-on, roasted baby sweet potato in caster and hot Spanish paprika as a tasty tapas side;
- Sub for powdered sugar;
- Sprinkle a bit on to ham on a charcuterie board to up the flavor of a too-salty slice;
- Sprinkle over a heavy, dry whipped cream for flavor.
CAN’T I MAKE IT MYSELF?
There are places on the web that tell you to use a food processor, or add a little powdered sugar. It is very hard to get the grind uniform, exactly as you’ll find it here in this well-made product from India Tree. I have tried and tried the “do it yourself” model, and it’s never quite as satisfying because of the erratic textures it can create.
If you need a small quantity and have a spice mill or coffee grinder that works at very high speed you might be apple to approximate it more closely, but this is a sugar you can use in anything that needs fast dissolve or more even dissolves, like ice cream.
- Superfine sugar