[HPFGU-OTChatter] Re: Full English Breakfast with **Brown Sauce**

[Janette]

>
> 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


montims:
oh dear, I confused matters.  Icing sugar is powder - it has crystals only
under a microscope - memories of a long ago chemistry lesson where we looked
at different sugars and salt under high magnification.  I wouldn't put sugar
in my tea, just milk, but if I did, in England it would be granulated
sugar.  Granulated sugar crystals are about twice as big as caster sugar
crystals.  Oh dear...

But this is what a caster is:
http://www.ifranks.com/silverware/sugar_casters/sugar_casters.html  It
shakes out the caster sugar...


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