I've been using this sugar for some time now with great results. It is the one I reach for caramel (for flan) and dulce de leche, jam making, cookies, cakes, pastries, beverages and most cocktails (to make simple syrups) and ice tea. It dissolves faster, it is easier to use and it just works better.
My compotes and even those Pierre Hermé brownies had this sugar in them and I truly believe it improved the end result even when the recipe did not call for ultra fine sugar. This K Parve sugar comes in five pound bags and 4 pound cardboard cartons, which I prefer as they are easier to store and pour from.
“C&H Baker's Sugar is the first professional-grade pure cane sugar made especially for home bakers. Yet, it measures the same as regular sugar. A special refining process produces the finest granulation of sugar available. Only 3% of C&H Sugar becomes Baker's Sugar. Finer crystals provide more surface area to catch more air and moisture.
The ultrafine, consistently sized granules of Baker's Sugar means:
- It blends smoother and melts faster with no gritty texture, so it's especially good for fillings, frostings, and glazes.
- It retains more moisture.
- Cakes are fluffier with a lighter texture and cookies are moister with fewer cracks.
- It dissolves easier.
- Meringues turn out lighter and more delicate. It bakes more evenly without those annoying soft spots and lumps.”
In Washington C&H Baker's Sugar can be found at: