Caster sugar instead of granulated in recipe?

Counting_Pennies_2

I wonder if you can help. I have just discovered I am out of granulated sugar for a recipe I am making. I can't get to a shop.

I do have caster sugar will that be any good?

It is for mixing with lemon for the crunchy top to a lemon drizzle.

Many thanks

Raksha

I'd use caster sugar for this sort of thing anyway, is the sugar meant to dissolve? If so, ask yourself why use granulated when caster dissolves more easily...

Counting_Pennies_2

Raksha wrote: »

I'd use caster sugar for this sort of thing anyway, is the sugar meant to dissolve? If so, ask yourself why use granulated when caster dissolves more easily...

Thanks

It is meant to stay crunchy for the top.

I have a little granulated but not enough, so I think I shall use what I have left and do the rest caster.

Thanks

Ben84

I doubt it will make a big difference. The two are chemically the same, it's just the granule size that varies.

Anyway, I only buy granulated sugar. I use it for recipes using granulated or caster without any noticeable difference. If I ever need icing sugar, I grind it to powder in the blender. So, as long as I've got granulated sugar in, I can make anything.