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berry sugar
DCHP-2 (Oct 2016)
n. — Food, somewhat rare
the finest category of granulated sugar (see Image 1).
Type: 2. Preservation — Berry sugar is also called superfine granulated sugar, castor or caster sugar, fruit sugar or bar sugar (see the Canadian Sugar Institute reference).
The earliest attestation of berry sugar in Canada is from an English cookbook (see the 1910 quotation), which solidifies its classification as a preservation from BrE. The term is most often used in the UK (see Chart 1), but has considerable frequency in Canada in relation to other non-UK locations (see Chart 2).
See also COD-2, s.v. "berry sugar", which is marked as "Cdn.".
The earliest attestation of berry sugar in Canada is from an English cookbook (see the 1910 quotation), which solidifies its classification as a preservation from BrE. The term is most often used in the UK (see Chart 1), but has considerable frequency in Canada in relation to other non-UK locations (see Chart 2).
See also COD-2, s.v. "berry sugar", which is marked as "Cdn.".
The name might originate from its use to sweeten berries, because it dissolves quickly, avoiding a "crunchy" sensation.
Quotations
1930
Pure Alberta Sugar Available in the following sizes.
Granulated 100s, 50s, 20s, 10s, 5s. Icing 100s, 25s, 2s, 1s. Bar or Berry Sugar 100s, 25s. [Advertisement]
1952
English New Year's Fruit Cake [ . . . ] 13 oz. (1 5/8 cups) flour, 1 tsp. salt, 1/2 cup berry sugar (a finer sugar than granulated, but not as fine as confectionery)
1989
Superfine (berry) sugar or confectioner\'s sugar dissolve more easily than table sugar. Poorly dissolved sugar leads to gritty texture and tiny drops of amber syrup collecting on the surface after baking.
1991
I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar (berry sugar) for the best texture and be sure to soften the butter.
1994
Sweetenings: Substitute soft brown sugar (Demerara suggested) or castor (berry) sugar; add treacle OR orange marmalade; crystalized ginger.
References
- COD-2
- Canadian Sugar Institute • Types of Sugar