British recipe writers love their caster sugar because it dissolves in cold liquids like a charm. If you’ve ever made lemonade with regular sugar and gotten that gritty sugar sand at the bottom, you know the pain. Caster sugar is the hero we need, but Americans just don’t call it that. We’re rebels, apparently.
In the U.S., you’ll find it labeled as “superfine sugar” or “baker’s sugar.” Look for it in the baking aisle near the other sugars. It usually comes in a box that’s trying to look fancy, but it’s basically the same stuff. Honestly, the biggest difference is the price tag—superfine sugar often costs more just because it’s processed a tiny bit more. Sneaky, right?
Can You Make It at Home? (Spoiler: Yes, and It’s Hilariously Easy)
If you don’t want to hunt down a box of superfine sugar, you can make your own in 30 seconds. Grab a blender or a food processor, dump in some regular granulated sugar, and pulse it a few times. Boom—you just become a sugar alchemist. Just don’t overdo it, or you’ll end up with powdered sugar and a face full of white dust. Ask me how I know.
Use about one cup of granulated sugar per one cup of caster sugar you need. Pulse for 5 to 10 seconds, then let the sugar dust settle before opening the lid. Pro tip: Let the dust literally settle—or you’ll sneeze like a cartoon character. Your kitchen will thank you.
