Caster sugar, a finely granulated form of sugar, is commonly known in America as superfine sugar.
Caster sugar is a type of sugar that falls between regular granulated sugar and powdered sugar in terms of crystal size. Its finer texture allows it to dissolve more quickly and evenly, making it a preferred choice for certain culinary applications.
American Equivalents for Caster Sugar
While "superfine sugar" is the most common term, caster sugar is also known by several other names in the United States, reflecting its various uses and characteristics.
Here are the names caster sugar is often called in America:
| Common American Name | Alternative American Names | Description |
|---|---|---|
| Superfine Sugar | Baker's Sugar | Ideal for meringues, delicate baked goods, and frostings due to its fine crystals. |
| Castor Sugar | Less common, but sometimes used to refer to caster sugar. | |
| Bar Sugar | Often used in cocktails and beverages as it dissolves quickly. |
These names highlight its versatility, whether in the kitchen for baking and confectionery or behind the bar for drinks. The consistent characteristic among all these names is the smaller crystal size compared to standard granulated sugar, which contributes to smoother textures and faster dissolution.
Why the Different Names?
The various names for caster sugar in America often stem from its specific applications or historical usage:
- Superfine Sugar: Directly describes its key characteristic – extremely fine crystals.
- Baker's Sugar: Indicates its prevalence and utility in baking, especially for delicate desserts.
- Castor Sugar: A direct, albeit less common, Anglicization of the British term "caster sugar."
- Bar Sugar: Points to its primary use in bars and beverage preparation, where rapid dissolution is crucial for smooth drinks.
Understanding these names can help when following recipes from different regions or purchasing sugar for specific culinary projects.
