Raw sugar

Have you found a recipe that calls for raw sugar but you’d like something a little more refined/smaller granules?

Just pop your raw sugar into a blender or bullet and give it a blitz. For me I measure the recipes raw sugar first then blitz and use.

Alternatively you can blitz raw sugar to use instead of white sugar if you go fine enough, remember raw sugar is a light brown and can colour a white cake a little.

Not sure I’d use this method making a meringue or something that calls for very light and fluffy but if you take the chance and it works out let me know.