Nexis wrote:
>
> Castor sugar is the same as superfine or bartender's sugar. Do you have
> either of those? If not, you can just whir some sugar in your food processor
> for a few pulses and that would be fine. It dissolves more readily than
> regular granulated, but if you want to use regular, you don't need to adjust
> the recipe.


You don't need to adjust the recipe as long as the amounts are given as
weights. If they're given as volume (in cups), you do need to adjust to
make sure you're really getting the same amount. More superfine sugar
fits in the same space than regular granualted.


--Lia