To put caster sugar in tea?

[Wheresmybippers]

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?!

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.

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.

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

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

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!

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

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.

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.

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.

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

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

Ugh
*the
*separate
*gave

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

Sugar is sugar! Your visitors are the weird ones

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)

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

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

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

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