Do I use less or more (regular) granulated sugar as a substitute for caster (superfine) sugar?!
I'm an American trying to make an English Custard Tart and the recipe calls for 50 grams (about 1/4 cup) of caster sugar!. I don't have any caster sugar; I have only regular granulated sugar!. So!.!.!. do I use less or more!? Will it make a difference!?Www@FoodAQ@Com
Answers:
Don't substitute!. Run to the store and get fine sugar!. The large grains will weigh down the tart or won't dissolve right, etc!. They rarely ask for something special like that if a common item will work well!.Www@FoodAQ@Com
smash the regular sugar between two tiles or in a cup with a spoon but I would think powdered sugar would easily suffice!.Www@FoodAQ@Com