baking

[yaiyai]

is it ok to use granulated sugar in place of caster sugar or do I have to adjust weights?

[weeal]

still the same weight of sugar, i always use granulated

[monty0703]

I've used 'normal' sugar on many occasions when baking and have just used the same weight. Gives a good result every time.

[theprof]

Yes, you can. Caster sugar is merely smaller granules of granulated sugar.
If the recipe calls for caster sugar for appearance's sake, crush granulated sugar under a rolling pin or glass bottle.
The total weight of sugar is what's crucial, so no, you need not adjust weights.

[lynniepie]

I use both yaiyai. But as poodicat says, maybe blitz the granulated until it's finer.

[Donquixote]

Poodicat's spot on... for any dense mixes it shouldn't make any difference, or for any recipes where the sugar will be dissolved. BUT if the recipe calls for the sugar to be used as a binding agent, such as in a beaten butter & sugar base for biscuits or cakes, or especially in a beaten egg & sugar mix for creme brulee or ice-cream, then it's important to use the finer caster sugar or the resulting dish may be grainy or even split.