Caster sugar substitutes

Updated July 19, 2017

Recipes that use caster sugar, include meringues, ice cream, breads, savoury pancakes and curries. If youdo not have caster sugar in the cupboard, it can be easily substituted. Caster sugar is sometimes referred to as castor sugar in the United Kingdom and is called superfine sugar in the United States. The most important tip when substituting caster sugar is being aware of how the sugar will be used in your dish because this will determine the best type of substitution to make.

Homemade caster sugar

You can make your own caster sugar by using regular, granulated sugar. Measure out the required amount of sugar into your food processor and pulse for about 10 seconds until the sugar is superfine but not powdery. Allow the sugar to settle in the container for a few minutes before removing the lid.

Brown sugar

For a darker dessert such as a chocolate-based dessert, you can use demerara or dark brown sugar as a substitute. Pour the required amount of sugar into your food processor and pulse for about 10 seconds until superfine but not powdery. Note: using dark brown sugar will not change the taste of the dish, but it will change its colour. Brown sugar and muscovado sugars can be used as substitutes for golden caster sugar as well.

Artifical sweeteners

If you prefer to use artificial sweeteners, these can also be made into caster sugar substitutes by pulsing the required amount of sugar sweeteners in a food processor until superfine.

Syrups or honey

For pudding, pies and pastries, you can use maple or corn syrup as a substitute. If maple syrup is used in place of sugar, use 180 ml (3/4 cup) syrup for every 225 g (cup) of sugar. Honey is also an option, but take note, honey tends to affect the texture of baked foods. To use honey as a substitute for sugar, use 210 ml (7/8 cup) of honey for every 225 g (cup) of sugar. When substituting with maple syrup and honey in baking, reduce the liquid in the recipe by 3 tbsp.

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About the Author

Anyonita Green started writing in 1995 and has been published in "Coraddi," "Timeless Voices," "Unsung Magazine," "Shoestring" and online at Prerequisite, Rainy City Stories, Yelp, Leisure Daily and Poems and Plates. She holds a Bachelor of Arts in English from the University of North Carolina at Greensboro.