How to Make Your Own Superfine, Powdered, and Brown Sugars

SUPERFINE

For one cup: Grind one cup and two teaspoons of white granulated sugar in a blender or food processor for 30 seconds.

Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated. This makes for sugar that is lighter in weight and dissolves more quickly. It's often called for in recipes like meringue or angel food cake that are known for being light and airy.

POWDERED

For One Cup: Grind one cup of white granulated sugar and one teaspoon of cornstarch in a blender or food processor for one minute, then sift through a fine mesh strainer

Keep grinding granulated sugar past the fineness of superfine sugar and the sugar will become powdery, hence powdered sugar. This is essential for dusting over cakes and whipping into frosting or icing. Store-bought powdered or confectioners' sugar also contains a small amount of cornstarch, which prevents clumping and contributes to its floury texture.

BROWN

For one cup: Pulse one cup of granulated white sugar with one tablespoon of molasses in a food processor until combined. For dark brown sugar, use two tablespoons of molasses.

The soft, moist brown sugar you buy in boxes at the supermarket for your cookiesand quick breads is made by simply adding molasses into refined white sugar. You only need to do the same to recreate it at home.

not mine.credit and source: EPICURIOUS