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I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?

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    Should be the same stuff, unless there's a translation problem hidden in the question: thekitchn.com/… – Wayfaring Stranger Jun 10 '17 at 23:02
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    Granulated only describes the size of the crystals, versus powdered, caster, fine etc, not the type or colour. You can have granulated brown or other colours. – user110084 Jun 11 '17 at 6:31
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    Reading between the lines do you maybe mean brown sugar? – Neil Meyer Jun 11 '17 at 9:05
  • @user110084 I wonder if the definition varies by country. I checked mine and the white sugar says granulated (although I know there are castor and – Jude Jun 13 '17 at 6:23
  • @Jude, is there even a formal set of definitions for sugar you know of? I have never really thought about it until now. Particle sizes do vary a lot even for common granulated between countries. – user110084 Jun 13 '17 at 7:45
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If the sugar you have is actually coarser than "normal" white sugar (say, crystals are more than a mm in size):

If the recipe calls for dissolving the sugar (eg by vigorously stirring it into the wet ingredients), there is no difference at all - just make sure you dissolve it fully, coarser sugar takes more time/work to dissolve.

If the recipe calls for mixing the sugar with the fat or with dry ingredients first, sugar grain size makes a difference in texture - which will likely not ruin the cake though. If you want to be sure, you can make the sugar finer using any of a (dry!!!) blender, coffee grinder, food processor, mortar and pestle...

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