Processed
Superfine
S tier
Superfine sugar is the North American label for very fine white sucrose crystals—functionally caster sugar—sold for bar service, meringues, and recipes that hate undissolved grit. It bridges granulated and powdered: still true crystals, not starch-cut icing. Dissolves in citrus juice and egg whites with minimal whisking. Bartenders prefer it for sour mixes and syrups made without heat. Bakers use it when European recipes demand caster. You can approximate by grinding granulated briefly, but commercial superfine is more uniform and less dusty.
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Grades are placed along a shared scale so systems can be compared side by side.
History
US refiners marketed superfine grades for confectionery and beverage use.
Cocktail culture adopted superfine sugar for cold-stirred drinks.
Baking imports made superfine the American stand-in for British caster.
Wider retail availability reduced the need to grind granulated at home.