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Superfine = Ultra-fine = Extra-fine = Fine Granulated = Instant Dissolving = Bar = Berry or Fruit Sugar = Castor or Caster (England). Superfine sugar dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, soufflés, and mousses. This sugar is also known as fruit sugar because it is used in the preservation of fruits. Most professional bakers use this granulation as their all-purpose granulated sugar. But unlike confectioners' sugar, superfine sugar is granulated. It is found in the grocery store, and use it one for one with regular granulated sugar. Strain it before using as it always clumps.
You can purchase superfine sugar at the grocery store. If you cannot find it, you can make your own in a food processor, but not in a blender. A spice grinder also works, but you can only grind a small amount of sugar at a time.
Beware: when processing, the sugar crystals scratch the blender container (plastic scratches more easily than glass). I once wrecked mine doing so. So, think twice.
This how to baking technique is used with the:
Easy Mix Angel Food Cake Recipe Tutorial
HOW TO TIPS:
1. Place the the amount of regular granulated sugar, needed in the recipe, in a food processor fitted with a steel blade.
2. Process at high speed in bursts of 10 to 15 seconds each, totaling a minute, or until the sugar is as fine as sand.
3. Use in place of the regular granulated sugar, 1 for 1 in the recipe.
Store in an airtight container at room temperature away from moisture.