This morning, I made Caster Sugar. It took me three batches in the spice grinder to get the right texture of the sugar. At least, I think it is right. Note self: Always make sure that the grinder is dry or the sugar will stick together and get all clumpy.
Later today, The Editor, formally known as mom, is taking me to the farmers market to buy caster sugar. I'm going to compare them to make sure that I have the right texture. Also, I need to get a vanilla bean and double cream if I can find it. Double cream is the English version of our heavy whipping cream. It is about 48% FAT content compared to our 38% content. Yummy! I'm making something sweet and creamy for dessert.
Footnote: Caster Sugar is finer than granulated, but not as fine as powdered sugar. :)
what do you do with caster sugar?
ReplyDeleteis it for special recipes or something everyone should have on the shelf?