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White Sugar

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By Anne Willan

Published 1989

  • About

Granulated sugar is the most common type of white sugar. It is crystalline, highly refined and pours easily. British granulated sugar is coarser than American granulated, and is used for making syrups and other heated mixtures. In Britain there is also caster sugar, which closely resembles American granulated but is slightly finer, very like French sucre en poudre, used in desserts and baking.

In North America, superfine sugar (also known as extra-fine, berry or bar sugar) is marketed. Its consistency lies mid-way between American granulated and confectioners’ sugar. Since it dissolves quickly, it is good for making drinks and is often used for cakes and frostings.

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