Caster Sugar is the term for very fine granulated sugar in the United Kingdom. British bakers and cooks value it for making meringues, custards, candies, mousses, and a number of baked goods. The term "Caster" comes from the fact that the sugar was placed in a shaker, caller a caster, and used to sprinkle on fresh fruit. Caster Sugar is lighter in texture than granulated sugar, it is perfect for making meringues, souffles, mousses and for sweetening whipped cream; it incorporates more easily and dissolves faster in egg whites and creamed mixtures. It also adds volume to cookies and cakes, and airiness to recipes such as Scottish shortbread. Caster sugar is the best sugar to use for sorbets and is delicious sprinkled over fresh fruit but it is no recommended in frosting, icing or butter cream. It's also the ideal sugar to incorporate into cold drinks since it dissolves quickly and doesn't create any syrupy layers.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
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