Castor Sugar Substitute

  • Prep Time
    5 min
  • Cook Time
    0 min
  • Total Time
    5 min
  • Yield

Castor sugar (also known as caster sugar or super-fine sugar) isn't easy to track down, but it is easy to make. In fact, it's really nothing more than granulated sugar that has been ground to a super-fine consistency. Here's how to make your own castor sugar in seconds.


  • Granulated sugar


1. Place granulated sugar in a food processor or blender.

2. Pulse until it reaches a super-fine, but not powdery consistency.

3. Allow the sugar to settle for a few minutes, so you don't end up with a dust cloud when you open the food processor/blender bowl. Then, use your sugar in place of the castor sugar called for in your recipe.


1. Sugar may etch your blender pitcher, particularly if it's made of plastic.

If this is a concern, use a coffee grinder or spice grinder instead.

2. You can also make your own powdered sugar, muscavado sugarbrown sugar and colored sugar at home.

What is Castor Sugar Used For Anyway?

Castor sugar is mostly used in recipes where the sugar needs to dissolve/melt easily. Unlike granulated sugar, it's able to dissolve without heat. So, it shows up often in meringue recipes, and some people use it to sweeten cold drinks and berries. Of course, you've probably sweetened drinks and berries with regular granulated sugar many times and been fine with the results, so it's not an absolute must-have ingredient. If you don't want to spend money on castor sugar (it costs more than granulated sugar), and you don't feel like going to the trouble of making your own, you can probably get by with granulated sugar. Just know that you'll experience some of that gritty texture that goes along with granulated sugar.

That's not something most people will even notice or think about. Especially if your recipe tastes good.

Granulated Sugar vs. Castor Sugar vs. Powdered Sugar

Look through recipes in cookbooks or on the Internet, and you'll start seeing all of these types of sugars that you've never heard of before. It gets even more confusing, if you're looking at a recipe from another country because the sugar called for in the recipe may go by a different name than you're used to, and it may not be available by that name in your local store.

So, let's sort some of that out. 

In the United States, granulated sugar refers to white sugar, with a somewhat gritty texture. Powdered sugar (also known as confectioner's sugar), is simply granulated sugar that has been ground into a fine powder, and castor sugar is in between the two. It's been ground just enough to take on a super-fine, but not powdery consistency. And really, as long as you keep granulated sugar on hand, you can make the other two as needed.