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.