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Castor Sugar
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Frank103  
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  More options Jul 5, 9:32 pm
Newsgroups: rec.food.cooking
From: "Frank103" <frank...@cox.net>
Date: Sat, 5 Jul 2008 09:32:37 -0700
Local: Sat, Jul 5 2008 9:32 pm
Subject: Castor Sugar
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The recipe for potato doughnuts recently put on this board called for a cup
of castor sugar. I don't have castor sugar. Can I use powder sugar or
regular sugar instead? Is there any adjustment to the recipe needed? Thanks
in advance.
Frank

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Mark Thorson  
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  More options Jul 5, 9:55 pm
Newsgroups: rec.food.cooking
From: Mark Thorson <nos...@sonic.net>
Date: Sat, 05 Jul 2008 09:55:42 -0700
Local: Sat, Jul 5 2008 9:55 pm
Subject: Re: Castor Sugar
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Frank103 wrote:

> The recipe for potato doughnuts recently put on this board called
> for a cup of castor sugar. I don't have castor sugar. Can I use
> powder sugar or regular sugar instead? Is there any adjustment
> to the recipe needed? Thanks in advance.

Regular sugar, not powdered.  Powdered sugar has
added starch.  Castor sugar is more similar to
superfine granulated sugar.  If you have a Magic
Bullet, you could grind regular granulated sugar
to a finer particle size.

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Nexis  
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  More options Jul 5, 9:43 pm
Newsgroups: rec.food.cooking
From: "Nexis" <nex...@cox.net>
Date: Sat, 5 Jul 2008 09:43:30 -0700
Local: Sat, Jul 5 2008 9:43 pm
Subject: Re: Castor Sugar
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"Frank103" <frank...@cox.net> wrote in message

news:HmNbk.1270$Cc2.1137@newsfe18.lga...

> The recipe for potato doughnuts recently put on this board called for a
> cup of castor sugar. I don't have castor sugar. Can I use powder sugar or
> regular sugar instead? Is there any adjustment to the recipe needed?
> Thanks in advance.
> Frank

Castor sugar is the same as superfine or bartender's sugar. Do you have
either of those? If not, you can just whir some sugar in your food processor
for a few pulses and that would be fine. It dissolves more readily than
regular granulated, but if you want to use regular, you don't need to adjust
the recipe.

kimberly


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Julia Altshuler  
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  More options Jul 5, 10:01 pm
Newsgroups: rec.food.cooking
From: Julia Altshuler <jaltshu...@comcast.net>
Date: Sat, 05 Jul 2008 13:01:40 -0400
Local: Sat, Jul 5 2008 10:01 pm
Subject: Re: Castor Sugar
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Nexis wrote:

> Castor sugar is the same as superfine or bartender's sugar. Do you have
> either of those? If not, you can just whir some sugar in your food processor
> for a few pulses and that would be fine. It dissolves more readily than
> regular granulated, but if you want to use regular, you don't need to adjust
> the recipe.

You don't need to adjust the recipe as long as the amounts are given as
weights.  If they're given as volume (in cups), you do need to adjust to
make sure you're really getting the same amount.  More superfine sugar
fits in the same space than regular granualted.

--Lia


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