SC - sugar

[Philip & Susan Troy]

Christina van Tets wrote:
> 
> Hello the list!
> 
> Helen wrote:
> 
> >Ok, great info!   But I still do not understand why do UK recipes call for
> >caster sugar in the batter?
> 
> in answer to my post
> >
> > >  Hello!  FWIW, the sugar that comes for strewing over things, and the
> >gizmo
> > >  for so doing, are correctly spelt caster, not castor.
> >
> 
> and then Elysant wrote
> >Thanks for the correct spelling.  I was never the world's best at it ;-)
> >
> 
> Don't worry, this is the CMA.  Who cares about spelling really?  I just
> remember the bits that amuse me.  And no, I've no idea why they call for it
> in recipes either.
> 
> Cairistiona

Possibly because it dissolves more easily than the coarser types of
granulated sugar? In the U.S. I occasionally run across recipes calling
for "bar sugar", which is finer than regular granulated sugar, but not
as fine as confectioners' sugar, and is specifically for dissolving in liquids.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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