How to Make Superfine Sugar
Every kitchen needs a good jar of sugar – fine, crystal-clear sugar. Some homemakers are content with having powdered sugar for their cooking and baking needs while others just crave for the superfine sugar to mix with their Friday night cocktail.
Commercially sold as caster sugar, superfine sugar is heaven in a jar. Compared to ordinary granulated white sugar, it is lighter and it dissolves more easily even in cold temperature. Unlike confectioners with added starch, the superfine variant is all sugar.
The great news is you don’t have to spend too much stuffing kitchen and bar sweet essentials. Here’s how you can make superfine sugar at home.
What is Superfine Sugar?
To a non-chef, all sugars are the same but that is truly far from the truth. Superfine sugar, sometimes called baking sugar or bar sugar, is granulated with even finer particles than the table sugar you often see.
Its ultra-fine crystals make it the ideal sugar for cold liquid mixes and doughs because of easy and fast dissolution. Bakers prefer using superfine sugar for their batters, syrups, and meringues, too. The resulting texture is smoother and finer, making their pastries thicker and even more delicious that melt in the mouth. Who loves a grainy syrup, anyway?
Basic Steps for Making Superfine Sugar
First, you need to have a quality food processor or blender. Food processors are originally designed for labor-intensive kitchen duties like slicing, grinding, and mixing, so they’re splendid for reducing sugar. A blender, albeit originally designed for processing liquids, will still suffice since it is also capable of refining coarse particles.
Next, take out your recipe that requires superfine sugar. It will be your guide for the amount of white sugar you put into a food processor or blender. Add about 2 to 4 tablespoons to cover up for the lost volume. If you don’t have any recipe, perhaps you simply want to play with your drinks, and that’s fine. The rule of thumb is 2 additional tablespoons for every cup processed.
Begin processing the white sugar for 1 to 2 minutes or until the texture becomes sandy fine. Make it a habit to pause every 30 seconds, just to give your machine a breather and check on the texture. The processing duration can vary, it can be longer than 2 minutes when you process a relatively large amount of sugar. Processing your sugar cup by cup will be helpful.
As a precautionary measure, avoid opening the lid when the sugar dust has not settled well yet. And don’t forget to remeasure your DIY superfine sugar before adding them to your food or drink.
How to Store Homemade Superfine Sugar
Storing superfine sugar can be troublesome, hence the reason why it is suggested to process superfine sugar by recipe. Because of its ultra-fine granules, it tends to form lumps very easily. Nonetheless, this storage problem can be managed.
Grab an empty jar, plastic or glass, and clean the insides thoroughly. Ensure that the container is completely dry inside and out before pouring in the contents. Slight dampness can cause buildups. Then, seal the jar tightly after every use. You don’t want to draw in moisture or invite ants and other microorganisms into the jar.
Sugar, when just stored and handled properly, doesn’t really expire. Even hardened sugar can still be used, albeit the quality may not be as superb. For this reason, you are to be mindful of the spoon you use when dipping out sugar. Make sure it is dry and clean, not stained by any other food or beverage. This simple precautionary measure not only prevents the formation of lumps but also avoids ‘spoilage’.
Indeed, recreating your table sugar into superfine sugar is easy. You can manage to have it processed in no less than 5 minutes. There’s no absolute need to spend bucks getting your perfect maple syrup and Swiss meringue.
- How to Make Your Own Superfine Sugar – Finecooking
- How to Make Your Own Superfine, Powdered, and Brown Sugars – Epicurious
- No Caster Sugar for Your Recipe? No Problem, Here’s a Substitute – Culinarylore