Explain to me different types of Sugar - does it make a difference ?

[bacon]

Why caster sugar? I've used soft brown and the results were good but does it really make a whole lot of difference?

can someone explain mositure content of sugar and the science of whats used for different recipes.

I've also started sieving my sugar as seem to get big solid blobs in sponge cakes.

caster is finer than granulated and it dissolves easier/quicker

www.cookuk.co.uk/techniques/CookingTerms/caster-superfine-sugar.htm

Yes, I get that granulated is not used for cakes.

what about light and dark muskavardo, soft brown sugar etc. If these are soft and fine why is caster always required?

I think they have their own flavour and maybe make a different texture? Caster is not always required - I have many recipes for cakes requiring soft brown or muscavado, etc.

Perhaps caster doesnt have an over rich flavour then so its Mr middle of the road? I have used soft brown sugar and its been fine too.

I personally never buy caster, always use granulated if the recipe calls for white sugar.

muscovado has a distinctive flavour, the dark is stronger, sort of treacly I think. Soft brown again tastes differnt to white sugar, has more af a flavour not just sweet.

For biscuits anything goes, but for finer lighter cakes caster is better. My recipe told me to sieve it as you would with flour for even more air. Bugger that. (Cakes are not my forte, but I do a great selection of biscuits!)

Darker kinds of sugar can be a bit sticky and gooey and heavy. I would not say they are soft and fine.

Yes, muscavado is strong.

I never sieve flour - pointless exercise with the milling processes these days however I am now sieving my sugar.

Just a tip I found myself - If sugar has set hard give it a blast in the microwave and it goes super soft. Never put hard sugar in the food mixer I nearly killed my magimix!

The point of sieving flour is to add air, and therefore lightness, to the mix.

Same as PandaG, I only ever buy white granulated sugar, muscavado (nice flavour in heavier cakes and crumbles) and icing sugar. Have never had any problems.