The recipe for potato doughnuts recently put on this board called for a cup
of castor sugar. I don't have castor sugar. Can I use powder sugar or
regular sugar instead? Is there any adjustment to the recipe needed? Thanks
in advance.
Frank

"Frank103" > wrote in message
...
> The recipe for potato doughnuts recently put on this board called for a
> cup of castor sugar. I don't have castor sugar. Can I use powder sugar or
> regular sugar instead? Is there any adjustment to the recipe needed?
> Thanks in advance.
> Frank


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.

kimberly

Frank103 wrote:
>
> The recipe for potato doughnuts recently put on this board called
> for a cup of castor sugar. I don't have castor sugar. Can I use
> powder sugar or regular sugar instead? Is there any adjustment
> to the recipe needed? Thanks in advance.

Regular sugar, not powdered. Powdered sugar has
added starch. Castor sugar is more similar to
superfine granulated sugar. If you have a Magic
Bullet, you could grind regular granulated sugar
to a finer particle size.

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