Are you worried about finding a suitable substitute for superfine sugar and its health effects? Don’t worry; we’ve got you covered.
In this article, you’ll discover the best substitutions for superfine sugar to meet your baking needs.
Let’s get started.
What’s Superfine Sugar?
Superfine sugar, also called castor (or caster) sugar, is a very finely-grained white sugar with particles approximately four times smaller than classic granulated white sugar.
It dissolves much more quickly than traditional granulated sugar and has smaller crystals that make it a perfect choice for delicate desserts and beverages.
In recipes, bakers often choose superfine sugar over regular granulated because of its finer texture and greater dissolution rate.
Its small grains also help disperse the sweetness in drinks more rapidly than regular white granulated or powdered sugars.
Superfine macerates fruits at a faster rate, making it great for creating flavorful compotes or chutneys or adding touch of sweetness to any citrus or fruit salad.
It can also be used as an effective low-temperature sweetener for cold dishes such as ice cream, fruit mousses, sorbets, sauces, dressings and even cocktails.
Because of its fine texture, superfine sugar is incredibly easy to work with and measure precisely which makes it the perfect choice for any recipe that requires precision.
However if you’re in a bind and don’t have any store bought superfine sugar on hand don’t worry.
You can easily make your own superfine sugar at home by running your favorite type of granulated white sugar through a food processor in short pulses until you reach your desired consistency.
5 Best Superfine Sugar Substitutes to Consider
Commonly used in baking and as a sweetener for beverages such as coffee and tea, superfine sugar dissolves more quickly than regular granulated sugars.
If you’re out of superfine sugar or current grocery store shelves don’t offer it, there are plenty of suitable substitutes.
Here are the five best replacements for superfine sugar:
1 – Granulated Sugar
Granulated white sugar is the most common type of refined sugar.
It is made from either raw cane or beet sugar, but it has been highly processed and any minerals or impurities have been removed.
It can be substituted for superfine sugar in recipes, although it may result in a slightly grainier texture.
Granulated sugar is primarily used to sweeten food and drinks, but it can also be used to make jams and other preserves or to form a crunchy crust on cakes with meringue.
2 – Turbinado Sugar
Turbinado sugar is a type of raw sugar made from the first pressing of freshly-harvested sugar cane.
Instead of being refined and bleached, it’s simply dried and pressed into crystals.
The end result is golden-brown crystals that are slightly less sweet than regular granulated sugar, but with larger, softer molecules perfect for giving a great texture to your dishes.
It also has a delicious molasses-like flavor that pairs beautifully with baked goods like muffins and cakes.
Turbinado can be used as a 1:1 substitute for superfine or caster sugar in most recipes, although it may affect the color and texture slightly.
3 – Brown Sugar
Brown sugar is similar to superfine sugar because it is also made up of crystals.
However, brown sugar contains molasses, which gives it a more unique flavor and texture than other types of sugar.
It gives baked goods a more complex flavor and moist texture due to its higher water content.
It can be used as a 1:1 substitution for superfine sugar in any recipe.
The only exception would be in dishes that need to remain white, such as meringues or macarons.
4 – Maple Syrup
Maple syrup is a great option for those who want to avoid refined sugar and opt for something more natural.
Maple syrup is slightly sweeter than superfine sugar, but it can be used as a substitute in baking, beverages and even sauces.
To substitute maple syrup for superfine sugar in recipes, keep these tips in mind:
- Adjust the recipe. Depending on the other ingredients in a recipe, you may need to increase or decrease the amount of liquid or some of the other dry ingredients when substituting maple syrup for superfine sugar.
- Choose pure maple syrup. Avoid artificially flavored or sweetened syrups and opt instead for pure organic grade A or grade B organic maple syrups made from 100% pure maple extractives.
- Measure carefully. One cup of superfine sugar equals two-thirds cup of maple syrup (165 grams). Adjust accordingly if substituting smaller amounts.
- Reduce baking time slightly as needed, because baked goods made with maple syrup tend to brown faster than those made with white sugar due to its lower melting point temperature.
5 – Honey
Honey is one of the most popular substitutions for superfine sugar due to its own inherent sweetness.
It does not measure up cup for cup, so you need to use about two-thirds of a cup for every one cup of sugar that your recipe calls for.
Honey is also sweeter than sugar, so you should use less of it in general.
Make sure that you keep an eye on other flavors in the dish as honey can sometimes produce a stronger flavor than desired.
Consider reducing the amount of salt, spices or other flavorings when substituting with honey.
Honey also caramelizes quickly, so keep a close eye on it in the oven if you’re baking with it.
In most cases, superfine sugar is a straightforward and versatile ingredient to use in baking.
Whether you’re looking for a slightly smoother texture or a faster dissolve time, this type of sugar is an all-around great option.
But if, for one reason or another, you can’t get your hands on superfine sugar, then the five substitutes covered in this article better be able to fill the role.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!