All granulated sugars are not created equal. While they all have the same basic function in baking and cooking, there are some distinct differences between them that can affect the outcome of your dishes. In this article, we will explore the difference between granulated sugar and castor sugar. We’ll discuss what each type is best suited for, and share some recipes that will help you put these sugars to use!
What is Granulated Sugar?
- Granulated sugar is a type of common white sugar that plays a large part in baking and sweetening foods. It is sometimes called “table sugar” because it is the type of sugar found on most tables in households across the world.
- Granulated sugar is a fine, crystalized version of sucrose that holds shape when used as an ingredient and can easily be sprinkled. Granulated sugar used to be derived exclusively from either cane or beet sources, but much of the Granulated Sugar available today comes from the hybridization of the two.
- Granulated Sugar also has a lower energy content than its counterpart “brown” sugars, making it ideal for creating foods that do not need additional moisture from other ingredients. Granulated Sugar adds sweetness to recipes and provides texture with its delicate crystallized form.
What is Castor Sugar?
Castor sugar is an extremely fine type of sugar that has been ground very finely and is also known as superfine or baker’s sugar. It has a light color and delicate texture that makes it ideal for baking as it dissolves quickly and evenly into batters, resulting in a smooth product with a uniform texture. Castor sugar is also often used in desserts such as puddings, mousses and souffles, adding a delicate sweetness while still providing a delicious flavor to the treats. Castor sugar is highly versatile and its light texture makes it perfect for enhancing the flavor of special delicious delights.
Difference between Granulated Sugar and Castor Sugar
- Granulated sugar and castor sugar are both forms of sucrose, but the latter can give a specialty sweetness to recipes. Granulated sugar tends to be a finer grain than castor sugar, making it more suitable for applications such as baking or dissolving in beverages.
- Castor sugar has slightly larger grains, which keep the pieces separated rather than clumping together. This makes it better for sprinkling on cakes and fruits or dusting over pastries like doughnuts.
- Granulated sugar is also generally easier to dissolve into batters than castor sugar given its smaller granules. Whereas with the latter, it may be necessary to melt it beforehand to break up the bigger pieces and get complete integration.
Conclusion
While granulated sugar can be used for many of the same purposes as castor sugar, there are a few key distinctions to keep in mind. Castor sugar is often used by pastry chefs and bakers because it has a finer grain than granulated sugar and dissolves more easily. It’s also great for making royal icing and other decorations that require a smooth texture. If you’re looking for an all-purpose sugar to use in your baking, granulated sugar is a good option, but if you need something with a finer grain, castor sugar is the way to go.
