Caster Sugar
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Caster Sugar, also known as “Castor Sugar,” “Baker’s Sugar,” “Berry Sugar” (in British Columbia), “Bar Sugar,” “Ultra Fine Sugar” or “Super Fine Sugar” is a ground refined Sugar product where the granules are smaller, up to half the size, at 0.014 inches wide (0.35 mm) than those of regular Granulated Sugar but larger than the granules of Powdered Sugar.

Think of Caster Sugar as regular Granulated Sugar which has been ground super-finely to dissolve more easily but not so finely that it is a powder. The name Caster Sugar comes from a “Caster Sifter” through which Caster Sugar traditionally had to be able to fit through in 17th & 18th Century England in order to qualify for the name.



Caster Sugar is available all year long.





Caster Sugar can often be purchased in either refined or un-refined versions. The major difference is really color and to a lesser degree taste. Refined Caster Sugar made from refined Sugar Cane Sugar or Refined Sugar Beet Sugar has more of a pure white coloring. Un-refined Caster Sugar, with Molasses in among the sugar crystals, has a light honey/amber color.

If you run low on Superfine Sugar mid-recipe, you can typically make some by grinding down Granulated Sugar just a bit in the Blender, Food Processor, or Spice Grinder.


Caster Sugar should be stored in the pantry and will last indefinitely. However, Caster Sugar is best used within 2 years after opening.

Culinary Uses

Superfine Sugar is almost always specified for lighter recipes, like Mousses, Soufflés, Angel Food Cake or Meringues because its grains Cream easily, dissolve quickly and contribute to a light, delicate final product. A coarser crystal might not dissolve as fast or as well. In fact, Castor Sugar is often praised as the “Secret” ingredient in lighter desserts and sweet cocktails.

Caster Sugar is not a bad choice for Batters either and can improve their texture and consistency. Cream-based or Egg-based dishes can benefit as well.

Caster Sugar can be used as a substitute for regular Granulated Sugar and may, in Baking, produce a finished product with a slightly finer Crumb (texture) than that produced by regular Granulated Sugar. The substitution should not go the other way. Regular Granulated Sugar is not a direct replacement for Caster Sugar.

Portion Size

Allow 1-2 t of Caster Sugar per recipe.

Nutritional Value


Gluten Free


Low Fat


Low Calorie