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To put caster sugar in tea?

(88 Posts)
Wheresmybippers Mon 28-Mar-16 20:04:07

I always have caster sugar in for baking so I fill the sugar jar with it instead of buying granulated, specifically for teas and coffees.
My visitors think it's weird but I don't see the difference?!

formerbabe Mon 28-Mar-16 20:08:15

I do the same...I'm always baking so just use caster sugar in a big jar for everything. I can't see that it makes any difference...its just smaller grains isn't it?! Which dissolve anyway in the tea/coffee.

NannyR Mon 28-Mar-16 20:08:27

I do exactly the same as you, I only use sugar in baking so buying a bag of granulated for tea/coffee for the occasional visitor doesn't make sense. It's the same thing, just ground more finely.

BMW6 Mon 28-Mar-16 20:08:37

Just finer than granulated, surely? I've used it when run out of granulated and no-one noticed.

carabos Mon 28-Mar-16 20:09:00

Not weird. DH puts icing sugar in his when all other sugars have run out. That's weird. confused

burblish Mon 28-Mar-16 20:11:17

YANBU. I do the same, as neither DH nor I take sugar in hot drinks but I always have caster sugar in for baking. I'm not buying separate sugar for the once-in-a-blue-moon visitor who takes sugar in their tea (hardly any of our friends and family do). DH thinks it's weird and that we should keep granulated sugar in stock for hot drinks - I have no idea why he thinks he is an authority on the point given he doesn't take sugar himself!

ProcrastinatorGeneral Mon 28-Mar-16 20:15:47

I'm the other way around, I have granulated for everything and think cakes taste nicer made with it instead of castergrin Notnunreasonable to only have one sort in though, there's only so much storage available.

BarbaraofSeville Mon 28-Mar-16 20:24:28

YANBU. It's exactly the same but finer crystals. You can turn granulated sugar into caster or icing sugar in a food processor.

If you only use it occasionally, just buy one type. However caster sugar is more than twice the cost of granulated so if you use sugar in hot drink regularly, it's probably worth buying both types.

Knackered69 Mon 28-Mar-16 20:28:16

I only use caster sugar for baking and I don't add sugar to anything else, so if someone pops in for a cup of tea (like ex -husband and his dad did today) then they get caster sugar in their tea ☕. I don't have granulated.

AnUtterIdiot Mon 28-Mar-16 20:45:00

I have both, along with pretty much very other sugar that has ever been sold in this land, because I am a compulsive sugar collector and I need help. Apart from white sugar, just because we never had it growing up and I prefer the taste of brown. But you can put any white or light brown sugar in tea. Light brown soft is fine too.

AnUtterIdiot Mon 28-Mar-16 20:46:27

I mean, I assume I am not the only person with a huge solidified lump of molasses sugar dating back to 2006 in the cupboard.

BarbaraofSeville Mon 28-Mar-16 20:54:58

I have one of those too idiot. I keep chipping bits off it or trying the useless advice of putting it in a bowl covered by a damp cloth overnight to soften it.

<vows to throw away useless 50 pence worth of sugar>

BarbaraofSeville Mon 28-Mar-16 20:55:30

I am also the same with flour, I must have about 6-8 types of that too.

Wheresmybippers Mon 28-Mar-16 21:20:22

Oh phew, I'll tell rhe nose scrunchers to piss off then!! We rarely use it so definitely not worth buying seperated stuff.

Idiot oooh I'd love a sugar collection, dh has a cereal collection. He is very proud.
I have in and chucked my molasses lump out last year grin

Wheresmybippers Mon 28-Mar-16 21:21:14

Ugh
*the
*separate
*gave

CakeNinja Mon 28-Mar-16 21:25:04

I have a sugar and flour collection!
And yes, the caster will be fine, they are being weird smile

VoldysGoneMouldy Mon 28-Mar-16 21:26:37

Sugar is sugar! Your visitors are the weird ones wink

Scholes34 Mon 28-Mar-16 21:26:54

Lots of sugar here too - including icing, soft light brown, soft dark brown, demarera (for porridge) and golden caster sugar, but no granualted, unless I'm making fudge (for some reason).

Anyway, here's a poem for anyone thinking of putting sugar in their tea (courtesy of Colin McNaughton - if I've remembered it correctly - with an addition by me):

Don't put sugar in my tea, mum
Don't put sugar in my tea
I'm already fat
So that's enough of that
Don't put sugar in my tea (whatever kind it is)

Ameliablue Mon 28-Mar-16 22:06:12

I normally get caster in bulk for baking and forget to stick up on granulated so use the caster instead.

Grilledaubergines Mon 28-Mar-16 22:10:11

no sugar in tea takers in this house so it's caster or nothing unless you want light brown, icing or muscovado.

AnUtterIdiot Mon 28-Mar-16 22:12:36

This thread is like coming home gringringrin

PestilentialCat Mon 28-Mar-16 22:13:40

Caster sugar is sweeter though, teaspoonful for teaspoonful.

The smaller grains mean smaller gaps between the grains, so more sugar less & dead space between per spoonful. Seriously. It is sweeter, so use less. The upside is the small grains dissolving more quickly smile

AnUtterIdiot Mon 28-Mar-16 22:13:41

Also: virtually every gluten free/ "health" flour under the sun, including shudder buckwheat.

PestilentialCat Mon 28-Mar-16 22:14:28

*& less not less & - sigh! - you know what I meant

AnUtterIdiot Mon 28-Mar-16 22:15:53

DH had to take a bag of palm sugar out of my hands at the supermarket recently. I only wanted it because it was eating away at me that I didn't have it blush

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