OK,white sugar is regular granulated sugar right, not 10x? I am 40 years old and I don't think I have ever heard that term so I am just making sure? I feel real stupid asking but I had to....
10x is powdered sugar, i know that for sure. And whenever I have read or heard someone refer to white sugar that have been talking about granulated sugar. But you just never know...
OK,white sugar is regular granulated sugar right, not 10x? I am 40 years old and I don't think I have ever heard that term so I am just making sure? I feel real stupid asking but I had to....
If a recipe says white sugar, it means regular...I think they put that in there so it's not confused with Brown sugar!
What about super fine granulated sugar? Has anyone found a reason to use this? A recipe I was trying out called for this, so I sent my husband out to get it for me. It was expensive (compared to what I pay for 25 lbs. at Costco), and I couldn't really see that it made any difference. I have never bought it again. But, is there a use for it? Or is it just advertising hype?
Sandi
I use the super fine baker's sugar when making meringue (as for pies). It dissolves much better- no weeping meringue!!
You want to use it whenever you need to make sure ALL sugar is dissolved.
FYI (just a fun trivia fact) powdered sugar is regular sugar processed with cornstarch. Yo can actually make it home! But it's not cost-wise to do so.
Quote by @%username% on %date%
%body%