baker’s sugar [bey-kers shoog-er] noun
Also called caster sugar. A professional term for super-fine granulated sugar (far left in the photo; regular granulated is center; coarse sugar to the right). Not to be confused with confectioners’ sugar or powdered sugar, which are not the same thing and much more powdery in texture. Baker’s sugar is still granular, just a finer texture than regular granulated sugar.
Super-fine sugar works wonderfully when making meringues and angel food cake, as it dissolves more readily into the egg whites. You can make your own by placing granulated sugar in the bowl of a food processor fitted with a metal blade and blending until the sugar is more finely ground. One caveat: if you are making crystallized fruit or flowers or using baker’s sugar to add sparkle to cookies or anything else, the homemade version will not work. It will actually be a bit dull with some powdery residue. Use purchased baker’s sugar in these instances. You can substitute baker’s sugar in recipes that call for regular granulated sugar, cup for cup, but the opposite does not necessarily apply. We always recommend using the exact sugar called for in an individual recipe.
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