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?!

Haha loving the precision lougle, feel like I am at work :)

I threw out all the whole sugar collection, when i started to low carb last year.

Kept the white and brown sugar cubes and still hanker after silver sugar tongs. Don't know anyone who takes sugar. Sigh.

Until recently sugar takers got golden caster sugar in drinks, as that's what I have for baking, but now we do have granulated cos DH is drinking more coffee and DD more tea, so it's worth it. Had sugar cubes in last year for builders, seemed easier, plus I got a bit self-conscious about the golden caster for some reason.

I too have a molasses brick. I'm too scared to look at the date on it!

Ooh, am I the only one with spelt flour in my collection expiry circa 2011

I don't buy granulated sugar, put caster sugar in the sugar bowl, but even that turns into a solid lump because I have sugar taking guests so irregularly...

Those of you with sugar hanging round need to get some tradespeople in. We had an extension built last year, and with the exception of the boss of the roofing company, who didn't drink hot drinks at all, they all took multiple sugars in their teas or coffees. I think the record was four

We were going through about 2 bags a week and more than once I had the 'I'm sorry I've run out of sugar, I'll get some today' conversation with them.

maybe I should have used the molasses brick, I'm sure they would have had tools capable of breaking it up into suitably sized pieces.

I'm low carbing... now I need those suger-filled geodes in my life a bit woo on the crystal front at the best of times

I have: granulated, caster, golden caster, icing, demerara, light and dark muscovado, light and dark soft brown, fructose, golden syrup, mapel syrup, agave syrup, black treacle, glycerol, sugar crystals, sugar cubes. I also have pre made white fondant and blue fondant - and that pretty much is solid sugar.

I only use caster sugar in tea if I run out of granulated. It makes the tea much sweeter so I don't like it so much. I remember once being given icing sugar in my tea as a child as my friends mum had run out. I thought it was very odd indeed and it needed about 7 spoons of the stuff to make it semi drinkable.

So, in conclusion, granulated rules for hot drinks!

i dont have sugar in tea but i made a tea for my friend with caster sugar in it and she drank it so i suppose its the same

I must be weird as I think it tastes different as does the golden stuff!

I don't take sugar in tea, but my dp can tell the difference. He always said he could and I didn't believe him so I did some controlled experiments on him and he could. I cannot imagine how..

I'm so happy there are sugar and flour collectors.

My personal favourite sugar for coffee (for guests. I don't take sugar) is La Perruche (spelling looks odd. It's 2.30am and my newborn will not sleep unless on her front. This concerns me so I'm watching her ffs. I don't care about spelling) as it is so pretty. Or the sugar nuggets.

decisions I have also noticed that icing sugar does not work properly in coffee. Why would this be?

I can really taste the difference between caster and granulated in tea. As DH says, the former makes tea 'taste like a cake'

I buy granulated just for tea and keep caster with my family of other sugars in the baking 'zone' in my other cupboard

I can't sleep . I have read the whole thread.
WTAF DO FLOUR WEEVILS APPEAR FROM??
please tell me now as I will have no chance of any shut eye now thinking that little grey flour nits are crawling all over my graded grains make finer flour😮😦😉🐜🐜🐜🐜🐜

It will make no difference to the taste except you should use a little less as its finer texture will mean you get more on a teaspoon than you would using granulated. It's exactly the stuff though, just finer.

Sugar and flour collector here too.

I have recently acquired multiple types of icing sugar and I am simultaneously cultivating a collection of fairy cake sprinkly decorations.

Granulated sugar lives in segregation near the kettle whilst the other sugars, flour and sprinklies live communally in the baking cupboard

Blue the golden stuff will taste a little different, it will be a tiny bit more treacley tasting, like Demerara. The caster sugar will have no taste difference whatsoever, it's the same stuff! Except it will be sweeter when measured by volume instead of weight,

I bought fancy sugar cubes from Harvey Nicks once. A box of sugary joy!

I only have 3 kinds of sugar and 4 kinds of flour lightweight but with 2 teenage daughters who love to bake I have the worlds biggest collection of writing icing and sprinkles*. Dd1 is 16 and bakes "ironically" with feminist slogans on her cakes.

*other cake decorations are available

I find that I have to use more caster sugar in tea than granulated...it's not as sweet. Is that because it's finer?

MattDillonsPants yes, DH moans he has to use more of my blooming expensive caster sugar when he runs out of granulated.

Ah ok maybe the taste difference is because I inadvertently use more caster sugar.

Can anyone else smell the sugar in tea & coffee? If I've forgotten which is DH's horrible sweetened drink I smell them

I can Pest and often use the same technique to avoid the horror that would be drinking sweetened tea or coffee. Bleugh.

Me too, we have demerara, soft muscovado and caster sugar in routinely for baking but no use for granulated apart from the occasional guest who takes it in hot drinks (which is about twice a year, no regular guests here take it).