caster sugar BrE
castor sugar BrE
superfine sugar AmE

Place the golden caster sugar in a large mixing bowl.

Add a tablespoon of caster sugar to form a paste.

Remove from the heat and immediately add the caster sugar, mixing well.

Leave to cool then sprinkle with a layer of caster sugar.

Put the orange juice and caster sugar together in a pan.

Add the caster sugar, water, white wine and vanilla essence.

Sprinkle the caster sugar on to the coloured surface and turn again so the cut side is back down.

Scatter over some caster sugar while the pie is still warm.

Add the soft margarine and the caster sugar to the flour.

But having run out of caster sugar I had to make do with granulated – and scored a hit.

Add the caster sugar as you continue to whisk.

Mark into 6-8 pieces while still hot and dredge with caster sugar when completely cold.

Remove from the oven, sprinkle a little caster sugar over the top and serve hot.

Serve with caster sugar and quarters of orange, like pancakes.

Sprinkle both sides with caster sugar, shaking off the excess.

Add the caster sugar and beat for 20 seconds longer or until the mixture looks glossy.

It's not like you can just replace the caster sugar with lollies.

Caster sugar will dissolve more quickly, though it doesn't have the depth of flavour.

Cream together the butter and caster sugar to form a smooth paste.

Remove from the oven and dust with 2 tbsp of caster sugar.

Place a piece of greaseproof paper on the table and sprinkle with caster sugar.

Place peaches in a bowl with the caster sugar and lemon juice.

Sprinkle with caster sugar as they come out of the oven, so it sticks to the surface.

While they are still warm, toss in caster sugar to coat generously.

Sprinkle a tablespoon of caster sugar over the top.

Two tomatoes cut in half and sprinkled with a little castor sugar.

Sprinkle a light coating of castor sugar over each portion.

Crack the eggs into a bowl and add the castor sugar mixing well.

Separate the eggs and beat the yolks with the castor sugar.

In another saucepan, combine the butter, honey and castor sugar.

Cream the egg yolks and castor sugar together with a whisk.

I find dissolving the castor sugar in a little hot water before combining with the other ingredients helps.

If the slabs are sticky after drying, they can be rolled in castor sugar before storage.

Add the castor sugar and vanilla essence, beat until very pale and creamy.

Run the mixture into prepared short-paste strips, dust with castor sugar and bake.

Many people cut the sheets into 25 mm squares, dip them in castor sugar or coconut and serve this way.

Place the fruit in a bowl with the flour and castor sugar and toss to combine.

Pour nectar into small saucepan, add the castor sugar and sprinkle gelatine over.

Gradually add the castor sugar while beating.

Beat egg-whites and salt until soft peaks form; add castor sugar gradually, beating well between each addition.

The government also purchased castor sugar from local farmers and traded it for weapons from European manufacturers.

Prick the base with a fork and sprinkle with 3 tablespoons of castor sugar.

Roll the stuffed dates in castor sugar.

Beat the eggs and castor sugar inm a mixing bowl until thick and creamy.

Combine strawberries, blueberries, raspberries, remaining castor sugar and cassis in a large bowl.

Cover cake with meringue mixture, then sprinkle with a teasp of castor sugar.

Sweeten with castor sugar to taste.

Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a mortar or food processor.

A: Castor sugar is actually the British name for extra-fine, or superfine, sugar.

Castor sugar, being finer, creams more easily with fats and gives a finer, softer cake.

By the way, it is easy to make your own superfine sugar.

It is also known as superfine sugar in the US.

Combine the superfine sugar and 1/4 cup water in a small heavy-bottomed saucepan.

Slowly add superfine sugar, whisking until meringue is very stiff.

Sweeten berries to taste with superfine sugar and spread them over the cream.

Note: Or infuse the superfine sugar with a vanilla pod for a few days before using.

Sift half of the superfine sugar, with or without color, over the bottom of the pan.

Mix whiskey, lemon juice, and superfine sugar in a shaker with ice.

Rub together the candied ginger and superfine sugar to break up any clumps.

Fill flute with superfine sugar, coating inside to make glass appear frosted.

Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.

Sweeten the fruit to taste, using superfine sugar.

Use superfine sugar, also called caster or bar sugar.

Sweeten to taste with superfine sugar and allow to macerate in kirsch.

Add cocoa and superfine sugar, and whisk to blend.

Sift flour, superfine sugar and baking powder into the bowl of an electric mixer.

In the bowl of an electric mixer combine butter, light brown sugar and superfine sugar.

Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube.

Sift the remaining superfine sugar over the marshmallows.

Consider using superfine sugar which is finer in texture and dissolves more easily than the regular granulated form.

Fold in the superfine sugar and Grand Marnier.

In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy.

Prepare peaches: In a wide saucepan, combine superfine sugar, lemon juice, vanilla pod and 3 cups water.

For each glass of lemonade, combine 2 to 3 tablespoons of lemon purée with cold water and superfine sugar to taste.

“Dip them in egg white and then superfine sugar,” Ms. Strazzera said, to make candied flowers.