A grade between superfine sugar and powdered sugar. Pastry chefs use caster’s sugar more than home cooks. Its silky texture ensures a smooth mouthfeel. It’s most often used in meringue-based desserts when you need the product as glossy and as smooth as possible.
|Basic Preparation||Ready to add to any recipe as directed, as no preparation is required.|
|Recommended Applications||This product is wonderful to use for light uncooked desserts like soufflés, meringues, or mousses, and is commonly used in place of granulated sugar.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Handling / Storage||To be stored in a cool, dry place.|
|Country of Origin||United States|
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