Full English Breakfast with **Brown Sauce**

[Carol]

montims wrote:
<snipping entertaining and informative post>
> And finally - sugar.  Granulated sugar in England has larger
crystals than caster sugar, (used for cooking usually), which again
has larger crystals than icing sugar.  What is called granulated sugar
in America has the same texture as British caster sugar. Maybe the
brown sugar you sometimes find in packets in cafes is the same size as
British white granulated sugar, but not the stuff you find in the
baking aisles - that's too fine.

Carol:
So caster sugar is granulated, and icing sugar also has crystals? I
thought that icing sugar, at least, would be powdered. (We use
powdered sugar to make icing, or, as people in my part of the country
call it, frosting.) I had it all wrong, apparently. 

Brown sugar is finer than granulated (white or refined) sugar, which
has the molasses removed, IIRC. It (brown sugar) sticks together and
has to be packed into a measuring cup, whereas granulated sugar can
just be poured, like salt. (If you pour powdered sugar, you'll be
breathing the stuff, it's so fine--about the consistency of
cornstarch, come to think of it--I just checked a package in my
cupboard and cornstarch *is* one of the ingredients. never knew that
before!)

Carol, now wondering what a caster is and which kind of sugar the
British put in their coffee or tea