Specially formulated for baking, superfine caster sugar has a smaller, more delicate grain than regular white sugar, which makes it much easier to incorporate into recipes. The sugar crystals dissolve faster because of their size, so it might read as a little sweeter than standard sugar to some because of how fast it melts on the tongue. Although this kind of sugar is fairly available in grocery stores, we like this one best for its high quality and simple packaging, which makes it easy to pour into the jar or canister of your choice. This really is a fantastic upgrade to your standard plain white sugar.
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.
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.
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.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
