Candy comes in every shape, size, color, texture and flavor imaginable. Crunchy brickles and creamy truffles have very little in common... with one exception: Sugar.
Sugar also comes in a variety of flavors and textures, but this instructable concentrates solely on plain granulated sugar.
Should you find yourself in a caster or powdered sugar-less predicament (with no store to run to), this tutorial will surely be helpful. ;-)
Step 1: Ingredients and Tools
• Granulated sugar- work in 1/2 cup increments- lesser amounts don't get grabbed up by the blender blades. Larger amounts result in a less-even consistency.
• A clean, DRY blender
Step 2: Caster (Superfine) Sugar
To convert granulated sugar to Caster sugar:
• Add the granulated sugar to your blender and pulse-blend in a few bursts until the texture is... well... super-fine, like fine sand. ;-)
1/2 cup of granulated sugar will yield approximately 1/2 cup plus 1 Tablespoon of Caster sugar.
Step 3: Powdered (Confectioners) Sugar
• Add the granulated sugar to your blender and pulse-blend in bursts until the texture is superfine, as in Caster Sugar. Increase the speed, blending on the highest setting for 20-30 seconds or until he sugar is powdery fine. It should feel smooth between your fingertips, not gritty.
Once you've stopped the blender, let the sugar dust settle for a minute or so before removing the lid. Some of the powdered sugar will cling to the lid and the sides of the blender vessel. Tap the vessel to loosen it up.
1/2 cup granulated sugar will yield just under 3/4 cup powdered sugar.