I use same amount of this sugar as I would
a regular granulated sugar in recipes.
You can absolutely use
regular granulated sugar in your whipped cream, but add it before you begin to beat so it can properly dissolve into the mix.
You can make caster sugar by putting
regular granulated sugar in the blender till it's fine but not powdered.:)
Just process
some regular granulated sugar in the food processor for a minute or two.
Do you just substitute it for
regular granulated sugar in your baking?
Not exact matches
The recipe calls for superfine
sugar which dissolves easier
in the whites than
regular granulated white
sugar.
Would
regular granulated sugar work
in a pinch?
The original recipe called for caster
sugar, but I usually don't keep it
in my pantry, so I just used
regular granulated sugar, and it worked just fine.
**** Make superfine
sugar by processing
regular granulated white
sugar in your food processor for about 30 seconds or until
sugar is ground very fine.
I don't think it's the MELT that is causing me to not be perfectly
in love with the recipe yet, I think it's my substitutes for
regular granulated sugar (using coconut
sugar and raw honey) that I haven't gotten just right yet.
I made these yesterday and used splenda
granulated and brown
sugars in place of
regular.
*** Make superfine
sugar by processing
regular granulated white
sugar in your food processor for about 30 seconds or until
sugar is finely ground.
You may be able to get away with muddling
granulated sugar with fruit and topping it off with booze
in a
regular cocktail, but that just won't fly with frozen drinks.
I do not think think that we can get golden caster or
granulated sugar here
in Canada so would it be alright just to use
regular caster
sugar?