Do I need granulated sugar?

AlwaysHappy

Have done an inventory of my stocks and have a spare bag of caster sugar but don't have any granulated in the house. What recipe would need granulated sugar or can it be interchangeable with caster sugar. I usually make cakes, muffins, biscuits, savoury things. Just wondered how texture is affected if you change the sugar. Am trying to be a domestic goddess in training but also want to keep costs to a minimum so if I can cross granulated off my shopping another saving will be made. Many thanks.

hot.chick

it's just the size of the grains thats different.

I'm sure it'll be fine to intrchange.

x

flowertotmum

Hi..i always use granulated in muffins and biscuits ...however i do use caster in sponges..normal sugar seems to make them heavy..if you want to do what i do when i run out..i put my granulated in a bag and roll it with a rolling pin..not too much or you end up with dust..but a gentle roll should do it...have you tried b&m for caster sugar..it is cheaper in there..and its a big bag...hope this helps..

Ladyhawk

I wouldn't worry - granulated sugar is absolutely fine to substitute with caster sugar. It's usually not so good going the other way round but it's not really too much of a disaster

ab7

Similar to flowertotmum if you have a food processor that would make into castor sugar too and be less strain on the arms too

recovering_spendaholic

I use caster sugar for everything - never buy granulated. I also find that caster sugar is very much cheaper in Aldi - 89p as opposed to £1.14 in Asda.

LondonDreamer

As others have said, I would go ahead and substitute granulated with caster. And often do this myself, since it's sometimes cheaper and I don't like having two lots of sugar sitting around since I only use it for baking. I would be more careful substituting the other way though, as granulated can make things a bit heavier and grittier. Sometimes that's the desired effect (e.g. I will buy granulated to make shortbread) but not usually essential.

Penelope_Penguin

AlwaysHappy wrote: »

Have done an inventory of my stocks and have a spare bag of caster sugar but don't have any granulated in the house. What recipe would need granulated sugar or can it be interchangeable with caster sugar.

Caster sugar makes a finer sponge cake, but un the main it makes no difference

I'll add this to the existing thread on sugar substitutes later.