http://www.ochef.com/580.htm
It is actually superfine...
The link explains what it is.
In my local stores, C&H packages superfine sugar in 1lb boxes. They also have what they call 'Bakers sugar' in 5lb bags. this is finer that regular granulated sugar. It dissolves faster.
You can put regular sugar in the food processor to create a superfine sugar.
Okay iIguess my next question is ....where do I buy "super fine" sugar from? I don't think regular grocery stores carrry it do they?
I didn't think I would be able to find it where I live, but I went to the Dominos website (they make it) and after you go to the "superfine sugar" page, you can look up which stores in your area carry it. Only one grocery store (Acme) relatively close to me has it, but that's good enough! I haven't bought any yet and haven't compared prices; it may be cheaper to just put regular sugar in the food processor.
-Lisa
http://www.ochef.com/580.htm
It is actually superfine...
The link explains what it is.
Thanks for the link, I didn't know those two were the same thing! I think I've seen castor sugar at Target 
I'll double check next time I go.
-Lisa
Thanks everyone. I'll have to look in Kroger and if they don't have it I'll invest in a food processor.
Just curious Nickymom, what are you going to be using castor sugar for?
I use castor sugar for all my baking but that's because i buy it in bulk so it's just convenient to get just one type, in reality i only need it when i make buttercakes, mudcakes turn out fine with any type of granulated sugar.
happy baking
Nati
Nati I was actually wanting to get it to make the mud cake recipe you posted! But you say any granulated sugar will do for that recipe? You just use the castor because that's the sugar you use all the time becuase you buy in bulk.
Yup that's right, regular granulated sugar works fine. Just one more thing on my recipes here on CC, they have the wrong temperature and baking time 
The temp should be 160degrees celcius, and the baking time 1hr+
I think i had no brain on the day i posted those, unfortunately they can't be fixed for the moment 
Nati
Oh Ok Nati I'll change the degree & cook time in my notes then! Thanks so much...I'm glad you saw this thread.
Thanks to everyone else for their help and for the links. Atleast now I know what Caster is and where I may possible get it from if I ever need to.
Thanks y'all!!
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