Sugar syrup
Posted: 03 October 2013 02:06 PM   [ Ignore ]
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My query is the use of granulated or castor sugar in sugar syrups. Some recipes specify castor (fine) sugar and some just use granulated sugar. Does anyone think there is a reason for this?

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Posted: 03 October 2013 03:54 PM   [ Ignore ]   [ # 1 ]
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Trish - 03 October 2013 02:06 PM

Does anyone think there is a reason for this?

No. Don’t waste your castor sugar.

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Posted: 04 October 2013 01:46 PM   [ Ignore ]   [ # 2 ]
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Yes that is what I thought. Just wanted to see what anyone else thought. Many thanks.

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Posted: 04 October 2013 03:00 PM   [ Ignore ]   [ # 3 ]
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Agree with Charles and Anne- save your caster sugar for applications where it’s important for the sugar to dissolve well or quickly.  Boiling water should dissolve any sugar, even a coarse one.

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