India Tree Superfine Caster Sugar $10.45

Why do we all still use tasteless white sugar in our cooking and coffee?

Much of the world enjoys raw or less refined sugars that retain their natural, earthy, fruity flavors and more robust textures. At Milk Street, we use them in desserts but also in savory dishes, from marinara sauce to braised beef.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


We use this in any and all baking projects. It dissolves quickly into: Icing, meringues, jams and fillings, syrups for drizzling and soaks for cakes. It’s also the best for topping a creme brûlée. (It melts faster when torched!) Try it in our Salted Peanut and Caramel Tart. In non-sweet applications, the sugar works great as a simple syrup for cocktails, brines and marinades, pan sauces and pickling liquids. We love it used to make our Pickled Ginger and Vietnamese Caramel Chicken.

Kitchen Notes

Tip: Finer sugar will measure differently than coarse sugar. When making substitutions in a baking recipe that calls for regular caster sugar, opt for measuring by weight to make sure your bake comes out right. Non-baking recipes will be more forgiving, so adjust to taste.

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