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[Wajdi]

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Unto the Gathered Cooks does Gwynydd send the following:

Not quite the finest.  Icing sugar is ground even more finely - so finely that it is as powdery as flour (I have a feeling that the Americans might call icing sugar "powdered sugar" and castor (or as I have seen it spelled in some US cookbooks, caster) sugar "confectioner's sugar", but I could be wrong about this).  Castor sugar is more finely ground than regular sugar, but it still has visible crystals.  I think that the reason for using it is that (having smaller crystals) it dissolves more quickly than plain "granulated" sugar.

Gwynydd

At 2000-03-30 03:47:04.968000, 
Lorix (lorix at trump.net.au) wrote:
> pat fee wrote:
> 
> >   Please excuse my igorence,  butwhat is castor sugar?
> >
> >   Lady Katherine McGuire
> 
> >snip
> 
> Well in Oz, it is basically the finest grade of sugar that you can 
> get, with much
> smaller grains then normal sugar
> 
> YIS,
> Lorix
> 
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