What is the Difference Between White Sugar and Caster Sugar?

The main difference between white sugar and caster sugar lies in their texture:

• Caster Sugar: Caster sugar, also known as superfine sugar or castor sugar, has finer crystals than granulated sugar. It dissolves faster in creamed mixtures and whips due to its finer texture. Caster sugar is commonly used in baking, especially for making cakes, pastries, meringues, and pavlovas, as it provides a more even and less coarse texture.
• White Sugar (Granulated Sugar): Granulated sugar has larger and more coarse crystals compared to caster sugar. It is generally used for cooking and baking when a slightly coarser texture is desired, such as in toffee production or traditional Scottish shortbread. White sugar can sometimes result in a coarser texture in cakes and biscuits compared to caster sugar.

In most recipes, granulated sugar can be used as a substitute for caster sugar on a 1:1 ratio. However, the baked goods may require slightly longer mixing and may have a slightly coarser texture. Caster sugar can be made from granulated sugar by blending it until the desired texture is achieved.

Comparative Table: White Sugar vs Caster Sugar

The main difference between white sugar (also known as granulated sugar) and caster sugar (also known as super-fine sugar or baker's sugar in the USA) is the particle size and texture. Here is a table comparing the two types of sugar:

In most recipes, you can substitute granulated sugar for caster sugar and vice versa, but it's best to measure by weight to ensure the correct proportions. Keep in mind that using the right type of sugar can impact the texture and quality of baked goods, so it's recommended to use the sugar specified in the recipe.