When our Baking Club focused on Yotam Ottolenghi and Helen Goh's cookbook Sweet: Desserts from London's Ottolenghi, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar.
Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between.
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