Caster sugar lets delicate souffles rise properly.
Caster sugar, also spelled castor, is fine-grain white sugar that can be dissolved easily into liquids and other light, delicate substances. The sugar was so named because it was originally ground fine enough to be dispensed from a caster shaker. You may not always have a supply of caster sugar in your pantry, but if you want to make souffles, meringues or mousses regular grain sugar will not suffice. Luckily, there is a simple homemade substitute that you can rely on any time you would use caster sugar.
Instructions
1. Measure out twice as much granulated sugar as you need caster sugar and pour it into a food processor. For example, if your recipe calls for 1 cup of caster sugar, use 2 cups of granulated sugar. As the sugar is processed, it will reduce in volume.
2. Turn on the food processor for 10 second intervals for 1 minute. Turn the food processor off and leave it to rest for 1 minute before removing the cover.
3. Check the consistency of the sugar after the first minute of processing. It should feel powdery and light. If it does not, perform another minute of processing.
4. Wait for the sugar to settle for another minute and then check the consistency again. Keep processing the sugar until it is fine enough. Let the sugar settle every time before removing the cover or you will inhale the powder.
5. Measure out the processed sugar and use it just like caster sugar. There may be more or less than you expected, so be sure to measure carefully.
Tags: caster sugar, food processor, another minute, before removing, before removing cover, Caster sugar