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When American recipes refer to 'sugar' what type do they mean?
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Hi, I only recently discovered that the granulated sugar we have here in the UK is coarser than what you might find in the US, and what we'd call caster sugar is what would be granulated sugar in the US (I think). If an American recipe just refers to 'sugar', would it mean US granulated sugar (so caster sugar in the UK)? It's all very confusing, and maybe I'm overthinking it - can you use either? This would be for a sweet pastry tart case. Thanks!
Edit: Thanks everyone! Very helpful advice as always :)
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