The world of sugars can be a bit confusing since there are several different types and names that differ from country to country. Caster sugar is very popular in British baking but less common in American recipes.
Caster sugar incorporates more easily than granulated sugar into delicate, airy recipes like sponge cake, mousse, meringue, and soufflé. It’s also used to sweeten fresh berries since it dissolves quickly. Many bartenders use caster sugar for shaken or stirred cocktails instead of simple syrup.
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