Processed
Caster
S tier
Caster sugar (castor) is superfine white cane sugar with smaller crystals than granulated, dissolving faster in creamed batters, meringues, and cold liquids without the starch of icing sugar. British and Commonwealth recipes specify it when American bakers might pulse granulated or buy “superfine.” The sweetness is identical to granulated; only particle size changes aeration and dissolve rate. Essential for genoise, mousses, and cocktails where grit ruins texture. Not a powdered sugar—no anti-caking starch—so it will not behave as icing for dusting. Store airtight; fine crystals cake with humidity more readily than coarse granulated.
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History
British refiners sold finer “castor” sugar for table casters and delicate cookery.
Baking books fixed caster as the standard for cakes and meringues in the UK.
Commonwealth markets kept caster as a distinct retail grade beside granulated.
Home bakers outside Britain increasingly sought caster or superfine for recipe fidelity.