Regular granulated sugar, also called fine granulated or table sugar, is the most familiar and the most commonly used.
Very fine and ultrafine sugars (also called caster sugar) are finer than regular granulated sugar. They are prized for making cakes and cookies because they make a more uniform batter and can support higher quantities of fat.
Sanding sugars are coarse and are used for coating cookies, cakes, and other products.
In general,finer granulations are better for mixing into doughs and batters because they dissolve relatively quickly. Coarse sugars are likely to leave undissolved grains,even after long mixing. These show up after baking as dark spots on crusts, irregular texture, and syrupy spots. Also, fine sugars are better for creaming with fats because they create a finer, more uniform air cell structure and better volume.
Coarse sugar, on the other hand, can be used in syrups, where its mixing properties are not a factor. Even a very coarse sugar dissolves readily when boiled with water. In fact,coarse crystalline sugar is often purer than fine sugar and makes a clearer syrup.
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