Best granulated sugar: how to choose?

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Castor sugar, also commonly called castor or superfine sugar, is basically granulated sugar that has been ground into much finer particles. The finer grind and smaller granules allow it to dissolve faster and easier than larger granulated sugar particles. It is commonly used for its ability to dissolve quickly and for its texture in baked goods. The best granulated sugar will have a fine, fairly uniform texture, with no lumps or chunks of larger granules. It can also be important to determine whether the sugar was made from sugar cane or sugar beets, as they can react differently in some dishes.

The quality of the sugar can affect the result of a recipe. Sugar typically sweetens food the same way, regardless of brand, but the texture of the sugar will affect how it reacts relative to other ingredients. Caster sugar is typically called for in recipes that call for a fast-dissolving sugar that won’t feel gritty in a syrup or liquid. Granulated sugar takes longer to dissolve and can leave a texture behind, whereas finer granulated sugar usually does not.

You may not need to buy special granulated sugar if you use it infrequently. Regular granulated sugar can be finely ground in a food processor to make granulated sugar at home. The most important feature of this type of sugar is the size of the granules, so grinding regular sugar often works well.

The source of the sugar is also important: sugar comes from sugar cane or sugar beets. These sugars are nearly identical, but there’s a small chemical difference that affects how they respond to things like moisture and heat. When fast-dissolving sugar is the priority, the source may not be as important. In baked goods, however, the choice can influence the texture and browning properties. Many cooks believe that granulated sugar from sugar cane works best in baked goods and creates the most palatable texture.

The cost of sugar is generally higher for sugarcane-based brands. Not all sugars will indicate on their labels whether they come from cane or beets, although most generic brands that cost much less can generally be derived from sugar beets. If granulated sugar is unavailable and you don’t have the equipment to finely grind regular sugar, plain granulated sugar can be substituted in most baked goods with only a slight change in texture. Recipes that call for sugar to dissolve may not turn out the same, however, if you substitute granulated sugar.

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