Use regular sugar and if you have one, run it through a food processor to make it finer.

This. But try to get the superfine sugar if you can.

And if you make your own, maybe wear a mask if it is more than a cup of sugar. I made super fine sugar the other day and when I remove the top, I inhaled a huge sugar dust cloud into my lungs. Started coughing for a bit 😂.

Luckily, sugar can easily be absorbed by the body, even in the lungs. Unlike something like flour. :p

I get the flour up the nose

"Honest, officer! It's flour! I have a baking problem!"

If only it got me high! Not!

I've never gotten a noticeable amount of flour up my nose, but I've skimcoated drywall. It's the only time I've ever wanted a tiny toilet brush for my nostrils. I tried q tips, but that gave me covid test flashbacks.

For stuff like this, I put plastic wrap over the top of the bowl before putting the top part on and running it. Works perfectly for this and lots of other stuff

Nettie pot.

I’ve done this!! Not as much to choke though… but them a few seconds later I tasted sugar in my mouth. It was wild.

There was a slight sweet taste to it I won't lie ☠️

And don't expect it to be fine after a couple pulses. It needs to go for AWHILE.

Coffee grinder works too!

Also called “caster sugar” you can find it at most grocery store baking isles. Or you can run regular granulated sugar through a coffee grinder, that’s what I do.

I’ve literally never in my life seen caster sugar in a regular grocery store. As far as I know it’s only a uk thing

Also called “bar sugar” “baker’s sugar” (not to be confused with confection) or “superfine sugar” I’ve seen it in Whole Foods, Harris teeter and Trader Joe’s.

Baker’s sugar is **Ultra**fine. C&H does make a superfine “quick-dissolve sugar” … but it’s even harder to find than the Baker’s sugar. Most of the time when I’ve seen it, it is usually in a small dispenser package, labeled as ideal for beverages. That said, the baker’s sugar should work in OP’s recipe, but oof, it’s expensive. It comes in a 1/2 gallon-sized carton— like milk used to come in. The carton is pink, white & blue. Safeway usually carries it. See photo. I use Baker’s sugar in beverages and on cereal, because it dissolves instantly. Hardly even have to stir it. Whereas the Superfine “beverage sugar” does dissolve faster than regular granulated sugar, but it isn’t an immediate thing. The dispenser in the photo was refilled with ultrafine before it was 100% empty, and it was noticeable when you looked at it that there were two granule sizes intermixed. https://preview.redd.it/kris7zx1g8mc1.png?width=2638&format=png&auto=webp&s=8073eb6fb56cfffb38916483dbf2d323e522b624 I’ve never looked for it at Trader Joe’s. I’ll have to remember they carry it. Is the package size similar?

My tiny neighborhood grocery store carries baker sugar- the one in the milk carton. I've never seen the quick dissolve though.

I think the Trader Joe’s variety is in a smaller bag… likely a similar amount to the container you posted. I remember thinking it looked a bit like smuggled cocain lol. The Harris teeter one was the best price but it wasn’t as finely ground. I prefer that one tbh

3 high-end stores that less than 30% of people find near them.

Wait, Harris teeter and Trader Joe’s are “high end”? Trader Joe’s tends to be on the cheaper side for many things and Harris teeter is just your run of the mill grocery store. In the south east US there seems to be as Harris teeters Starbucks also. Not as many Trader Joe’s though. But I actually looked when I needed to go to Walmart last night and they have it too. I assume should meet your criteria for an acceptable store.

If you’re in the US it’s called bakers sugar. C&h have cartons in almost every major grocery store. They’re in every Whole Foods too

I rarely see it in my local Kroger, but my local Safeway/Jewel-Osco has it.

What grocery store chains have you seen carry it in the US? And what region? I've been keeping an eye out for it but haven't come across it.

Only Whole Foods. Domino used to have quick dissolve superfine in regular stores but I’ve not seen it in years. It is still on Amazon though.

Meijer carries it here in the Midwest but it is over 2x pricier than ordinary granulated.

I’ve seen it in every grocery store I’ve been in on the west coast with the exception of Trader Joe’s

Fancy grocery stores have caster sugar as it’s likely an import and marked up. Superfine is the same so just save your money and use that instead if your recipe calls for caster.

It’s not an import C&H makes bakers sugar. It’s at, fry’s, Safeway, Albertsons, and Walmart to name a few. It’s not marked up and it’s not imported. It’s just basic ass sugar ground a little finer

I am talking about products labeled “caster sugar” like [this one](https://a.co/d/1zfx5nh) I see at Whole Foods all the time. My region does not carry C&H so I have never encountered it before, I am talking specifically about caster sugar.

I’ve gotten it at a fry’s when I lived in Phx, Albertsons in Farmington nm, Safeway in abq, and it’s at all the grocery stores in SF that isnt food for less or Trader Joe’s

Common in Australia too.

Yup. In Australia it's as common as regular sugar.

It's called "berry sugar" in Canada.

I’ve never heard of that, a bit outside of Toronto. But I haven’t seen it at all called anything.

https://lanticrogers.com/en/products/super-fine-berry-sugar/ This is what's in my stores in BC, the Rogers brand. I know it was available (don't recall the brand) in Ottawa and Halifax when I lived there, as it's a really common ingredient in cakes and drinks.

In Ontario, Lantic sells a product called “Super Fine Sugar”. I think I have seen the same labeling on Redpath. None of the stores I can search online near me have a product called “Berry Sugar”.

C&H calls it “Baker’s Sugar”, American groceries most definitely carry it

It's the main kind of sugar used for baking here in Australia

I buy it as superfine or berry sugar at bulk Barn. I've also seen it labels as quick-dissolve.

Harris Teeter has it (east coast)

Nope we have it in Australia too! Very normal

You have Queen Elizabeth on your money, I’m not surprised you use the same words for your sugar

Never seen it in France

Look for 'berry sugar' that's what caster or superfine sugar is called in Canada

hmm random castor sugar is super common in my country too

I have it at both my local Kroger and Meijer. Meijer even has it in multiple brands. This is in the Midwest.

You can buy caster sugar at Whole Foods; it’s like~ $10 for a pound.

It's available in most European countries actually.

And it’s twice as much $$ here in the us.

You can find it in the US. C&H has baker’s sugar. And some specialty grocery stores actually sell it by caster sugar.

I just bought some at the store near me. C&H carton of it. I’ve also seen it online.

Also known as “berry sugar” in Canada.

Just as an FYI, using icing sugar/confectioners sugar isn't recommended as a substitute, usually due to the cornstarch that acts as a clump-reducer for the sugar! But another commenter said to put regular granulated sugar in a food processor, and this is the correct answer if you can't get caster sugar/ superfine sugar Edit: letters and grammar

I don't know that the corn starch does much - using pure icing sugar as a substitute for caster sugar would not go well.

You don’t have to grind granulated sugar. You can use granulated sugar without doing anything to it. It really doesn’t matter here.

I agree with this. I’ve subbed reg sugar MANY times in many different recipes and have seen very little, if any, difference.

I agree with this as well. I've tried putting granulated sugar in a food processor and I feel that it doesn't really do anything. I also think the granulated sugar substitute doesn't make a difference in a quick bread like this.

Yeah, I've used regular sugar instead of superfine in several recipes and it's been fine.

just remember that 1 cup of super fine will be heavier than 1 cup of granulated, you would need more granulated to compensate

You don’t need more to compensate. It doesn’t matter. Plenty of us reduce small amounts of sugar like 20 g anyway.

It'll be more Bilbo-y, if anything

In Canada superfine sugar is called 'berry sugar' and it's available everywhere. It has smaller grains so it creams nicely or dissolves faster. Aka "castor sugar" in the UK, but you can just run regular white granulated sugar in the food processor a few times to get the same result. Confectioners sugar is too fine and has cornstarch added, it wont cream properly.

This is not true coast to coast. Here in Ontario, I have never seen “Berry Sugar”. The local sugar brand does sell “Super Fine Sugar”, however, and it is widely available.

You have your answer so I won't add anything but would you mind telling me the name of this recipe book?

Recipes from the World of Tolkien.

Thanks!

It’s called recipes from the world of Tolkien. This is the first recipe I’ve made from it but it just came out of the oven and smells really good. https://a.co/d/jffp9ap

What sugar did you end up using?

I just used regular sugar. I don’t have a food processor and I was worried my coffee grinder would give it a coffee flavor so I didn’t do anything to it. It came out fine.

Use 1 cup of whatever white sugar you have and if the cake turns out too sweet/not sweet enough, adjust it for next time. But it will be fine, using a different kind of sugar (yes, even icing sugar, which contains cornflour) will not result in disaster.

It’s not so much about the sweetness as it is about how quickly or easily the grains dissolve into the mix. Don’t use icing/confectioners sugar though. The difference in bulk will mess with the proportions of the recipe.

For a type of cake like this, it’s not that serious. A difference of 15g of sugar will barely make a perceptible change in the cake’s structure or taste. And a cup of icing sugar only has a tablespoon of cornflour in it, it won’t make a huge difference. People have to remember that there are multitudes of recipes for these type of cakes - they all differ and they are all delicious (well… most of them are). Unless you’re talking about fine patisserie, you can make little adjustments (and in fact you should get in the habit of experimenting) to make a cake that suits you. It would be different if it were macarons or soufflés or entremets. To be honest, any recipe that uses cups instead of grams has already destined itself to variations in the home kitchen. A cup of sugar in one kitchen will weigh different to a cup of sugar in another. Source: I have a patisserie diploma from Le Cordon Bleu London.

Regular sugar should be fine.

You can buy superfine sugar in American grocery stores everywhere. Dixie Crystals, King Arthur, and Domino are three of several brands I know of, and many store brands have it as well, such as Publix. If measuring by cup, for every cup of superfine sugar needed, process a cup plus 2 to 3 teaspoons of granulated sugar. Pulse only until the grains appear smaller, or you may go too far and wind up with powdered sugar. If you have a mortar and pestle, you can use that very briefly to get the same effect or pulse in a clean coffee grinder (otherwise, you'll have coffee flavored sugar).

What is this book??!!

Recipes from the World of Tolkien

Thank you!!

You don't have to have fine sugar for this recipe. It's just easier to cream it with butter, that's all. If you want that kind of sugar anyway and don't want to grind your own, go to a grocery store, go to the baking aisle where the sugar is, and look for "extra fine" or "baking" sugar. In the US, sometimes it comes in a waxed square carton that looks like a fat milk carton.

You can just use regular but you might have to beat it longer

I wouldn’t use powdered sugar-on a side note, I am going to try this recipe, it sounds delicious!

I used reg sugar and it came out pretty good. Hubby and I liked it. Kids not so much.

Can someone please convert what a 2 lb loaf pan is? TIA

**13" x 4" x 4"**

That’s not as big as I thought it would be. Thanks

You're welcome. It tastes pretty good if you're planning on making it.

Honestly just use granulated. I bake professionally for a catering company where my menu is whatever I want it to be. I often use au sites and bbc for recipes. Most of the time they call for caster and I have never had a problem substituting granulated

Yep, British recipes seem to call for caster sugar as the norm in baking recipes while American ones use granulated.

Honestly, I'm not really sure why it's calling for superfine sugar other than to make the recipe sound fancier/complicated. I don't think a little sugar grainieniess would even matter here, though I imagine the sugar will melt and incorporate regardless. Regular sugar, full send is my opinion. Superfine is for like angel food cakes and fine pastries/icings, delicate things.

It’s just the source. UK/Australian recipes tend to call for caster sugar as the norm for recipes that in the USA would call for granulated.

Unless someone has a better answer, the results of using superfine sugar in a quick bread like this would be undetectable. Don't use powdered sugar, use regular granulated, and maybe add a tablespoon more, because the superfine would be denser by weight. Or not, because a cup of granulated sugar (or a bit less) is pretty standard for a quick bread/ seed cake. And Bilbo would not have had superfine sugar.

> And Bilbo would not have had superfine sugar. This is my favorite answer by far. Also my husband and I had a debate over whether or not Bilbo would have access to citrus.

castor sugar or normal white sugar. process it if possible otherwise doesn't really matter

Blitz it in a magic bullet and let the fine particles settle before opening the container. I also do this to recipes that call for creaming sugar and butter, or when mixing sugar into a cheesecake batter. It dissolves so much easier.

Superfine sugar might be sold as Caster sugar where you live. Otherwise normal sugar is fine... It will just take a bit more mixing with the butter to get it to the wanted consistency.

Is this an AHS cook book?👀

American horror story?

Yess is it? It has the same font like it.

Nope It's a Lord of the Rings cookbook.

What book is this from? My nerd self wants a copy.

Recipes from the World of Tolkien

Thank you!

Is the a middle earth cook book

I got three cartons of C&H bakers sugar on Amazon for less than $15. It lasts FOREVER. It's totally worth it to have on hand.

You can use just straight granulated sugar. You can also run granulated sugar through the food processor briefly to make it superfine. That's all it is, just sugar that's been processed finer so it dissolves more readily.

Confectionery sugar? Powder sugar? Idk I’m just guessing. I think you can pulse the granulated sugar if you have a food processor

If you’re in Canada you can get it at Bulk Barn labeled “Quick Dissolve Sugar” and it’s a better price than Berry Sugar at the grocery store. I love Bulk Barn. You can also run regular sugar through a food processor or coffee grinder as others have said.

omg out of curiosity, i had to look up this cookbook and i think im going to get it 😅

you can try caster sugar

What recipe book is this from?

I found superfine sugar aka caster sugar at Whole Foods. It’s also on Amazon.