How to Make Extra Fine (or “Superfine”) Sugar

Once upon a time, superfine sugar was a fixture of the sweetener section of every grocery store. That’s before the shelves came to be crowded with a.) dozens of artificial sweetener products and b.) dozens of “natural” and “raw” sugar products. Between the forward-looking diet crowd and the backward-looking natural foods crowd, a pastry baker can’t get a box of superfine sugar in edgewise. Literally.

The good news is, it’s easy to make your own. Just grab your nearest food processor, pour in some regular crystal sugar…

…and process it for about a minute and a half on high.

Presto, superfine sugar. I don’t recommend doing this terribly often, I should insert at this point, as it tends to dull one’s processor blades. But once in a while is OK.

9 thoughts on “How to Make Extra Fine (or “Superfine”) Sugar”

  1. Thank you so much for this tip! Oooof what a pain to find the superfine sugar! You are so right, they have every type of sweetener imaginable on the shelves now that there is no room for specialty baking goods.

    The recipe for my traditional Hungarian ‘Dobosh Torta’ called for this difficult to find confectionery treat and I was at a loss!

    Look for it in my “c’est ci bon” tab section on my blog!

    Thanks again,
    Debra Jean

  2. Thank you for this! I drove myself crazy the last time I made a cake that called for extra fine sugar… I will be mindful of dulling the blade on my processor!

    Thanks So Much,

  3. Thank you so much, I figured there was a way to make it yourself and this just hit the nail right on the head!

    ~ Shana

  4. Phew…I have searched 3 grocery stores with no luck (altho much swearing). I’ll give this a try. Thanks so much. Happy Holidays!

  5. Thanks Joe. Heard recipe to make powdered sugard on the Chew so figured someone knew how to make fine sugar. Just one more question how many cups regular to make 1 cup extra fine? Really appreciate this. I will share with everyone I know. Diana

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