This might just be a misunderstanding on my part, but when I lived in the
US, confectioners sugar was powdered sugar (like flour powdered). Castor
finer than table sugar, but it is not a powder.
What difference will it make in cooking? I'm not an expert, but I guess
you'd get more powdered sugar to a cup than castor sugar. Apart from the
obvious ease of melting, that is!
>Date: Thu, 23 Apr 1998 13:28:37 EDT
>From: RubyTues59 <RubyTues59@xxxxxxx>
>Subject: Caster sugar
>A kind poster once responded to the Kitchen Link list re: all kinds of
>british terms. I believe the consensus was that 'caster sugar' is what we
>call 'confectioners sugar'. I hope I see this recipe later on in the
>I used to *love* crème caramel, so have assiduously avoided it <grin>.