[HPFGU-OTChatter] Castor sugar

[P. Alexis Nguyen]

Mary Ann:
> Castor sugar is a fine granular sugar used mostly for baking. It's
> readily available in the UK, but when I was back in Canada a few years
> ago I was unable to find an equivalent. I used regular granulated
> sugar for baking but the difference between the two sugars was
> noticable. It may be available somewhere in the US, but I was living
> just outside Toronto, with plenty of access to well-stocked grocery
> stores. I never thought to check The British Shop, though (I'd go
> there to buy packets of Quavers, Galaxy chocolate tins of mushy
> peas...yum!).

Ali:
I know I said different before, but no one seemed to notice and I was
wrong anyhow.  The US (and Canadian?) equivalent of castor/caster
sugar is superfine sugar.  Like I said before, the stuff is
notoriously hard to find, and I'm going to continue attributing that
to the fact that you can make your own (and um also because the stuff
clumps like crazy).  A whirl in a food processor or blender will turn
your US granulated sugar into UK castor sugar (US superfine).  Taken
one step further, you turn that sugar into a powder - add, I believe,
1 US tsp corn starch per cup of sugar and you've got US powdered
sugar, also known as icing sugar.  The cornstarch is the reason why
things like royal icing is usually an incredibly basic recipe of
powdered sugar and water.


> Mary Ann, who enjoys her sugar as unrefined as can be (stop sniggering
> in the back!)

Ali:
Agreed.  I love raw/cane sugar.  I suppose what I really love is
sugarcane, but I'm no longer living near the equator, so I'll take
what I can get. :)

By the way, Carol, a cator (caster?) is akin to a salt shaker.  I
believe the idea of calling the stuff castor sugar was an indicator of
the sugar that can be poured out the tiny holes of the castors.  BUT I
admit that I have no idea whether it's castor or caster, having seen
both used.