If you like desserts, you must have used caster sugar in your meringues, cakes, souffles, and creams. This type of sugar is also used in cocktails and sweet drinks because it dissolves very quickly. The very fine texture of this sugar makes it easy to use in baking and add in drinks, as it is much less coarse than granulated sugar.
The taste between caster sugar and regular granulated sugar is very similar, so it doesn’t alter the recipe. Its texture and its ability to melt easily will somehow make your dessert taste and look better.
If you don’t have caster sugar though, don’t worry as there are many alternatives to make your baking or cooking process easy.
What Exactly is Caster Sugar?
There are two types of caster sugar available, white caster sugar and golden caster sugar. The white kind is usually made from cane sugar or sugar beet that has been refined to reach a white color. Its color doesn’t change when baked.
The golden caster sugar is lighter in color and made from unrefined sugar that has traces of molasses in it, giving it a tan color that will brown when used in baking.
How to Make Caster Sugar
Whether you have run out of caster sugar or you feel like trying something new, you can make this kind of sugar at home. You will need regular granulated sugar, and a food processor, or a coffee grinder.
You can get a cup of granulated sugar and pass it through the food processor until you have a very fine powder.
There are times when making your caster sugar isn’t possible, so here are the best caster sugar substitutes:
#1. Brown Sugar
If the color of your product doesn’t matter when changed based on the color of the sugar, then you should be able to use commercial brown sugar. This sugar is coarser and has a touch of caramel flavor to it, so it can change the appearance of your final product.
This type of sweetener is much different than sugar, but it is healthy and easy to use. Honey is denser, so it should be used carefully. It can add a chewiness and moisture to your cakes, or muffins. Honey will also change the color of your product and it can bring out some glossiness.
This unrefined sugar is very dark in color and has a strong molasses flavor and content. It is moister and softer than granulated sugar, making it a good option for making caramel or toffee. It can also be used in other baked goods but will change the overall form of the final product, making it softer and possibly darker in color.
Muscovado sugar can be a good choice in drinks as well, but the flavor is potent, so consider that before you start making cocktails.
#4. Powdered Sugar
Also known as confectioners’ sugar or icing sugar, this is a very finely ground sugar that is very white. This sugar is used as decoration for many desserts, such as cakes, pies, tarts, and donuts. It can be used when making candy, especially fudge, dessert bars, and dense cookies.
Powdered sugar can be too sweet for other recipes, and it can be difficult to use if you need large quantities of caster sugar, so take that into account if you pick this option.
#5. Molasses
Like muscovado sugar, this choice is caramel-like and very dense. Also known as black treacle, molasses is very dark in color and it is made from refining sugarcane or sugar beet. It has a very thick, gooey syrup-like consistency, which makes it hard to use in certain occasions.
Molasses is used in pies, cookies, and holiday cakes. It mixes very well with flavors like ginger, cinnamon, or even savory and sweet flavors, such as BBQ sauce. You shouldn’t use molasses if you don’t want your end product to come out caramel in color, and if you do use it, be sure to add less, as the flavor is strong.
#6. Corn Syrup
Though this substitute is considered less healthy, it is the same thing as using sugar or any other sugar syrup. It is also known as “invert sugar” and it is used in making candies because it won’t crystallize unlike other types of sugars.
This choice may be the best one if you don’t want an overly sweet product, as it has a much less sweet flavor and is not overpowering. It is a syrup though, so in certain cases, you may want to use sugar if you’re looking for structure and texture.
What can I use instead of caster sugar in meringue?
Extra-fine sugar is always recommendable when you make a meringue. If you don’t have any, you can make your own, but if that’s not an option, just go with the finest type of sugar you can find.
What can I use instead of caster sugar in meringue?
Extra-fine sugar is always recommendable when you make a meringue. If you don’t have any, you can make your own, but if that’s not an option, just go with the finest type of sugar you can find.
Can caster sugar be used for icing?
Yes! You can use caster sugar in your icing. All you need is to find some cornstarch to keep the sugar from clumping. Just place your caster sugar and cornstarch in a blender. Make sure you blend it until it is very fine and powdery. Now you can use your icing sugar in anything from pancakes to donuts!
Conclusion
Caster sugar is a great choice when you bake, and it is easy to make it at home. However, if you don’t have any choice but to substitute it, then these are the great alternatives! Make sure you try the flavor first. Some of these have a more caramel-like taste to them, and it will change the composition and look of your final product. Don’t wait any longer, let’s bake!
Juliana has a BA in Journalism and Creative Writing as well as a M.S. in Nutrition, Dietetics, and Sensory Sciences. She loves traveling, trying new foods, and cooking. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun.
