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White Sugar?

post #1 of 7
3/10/05 at 7:52am
Thread Starter 
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.... icon_redface.gif
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post #2 of 7
3/10/05 at 7:56am
Good Question! I would think that it would be, but I don't know.
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post #3 of 7
3/10/05 at 7:59am
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...
Becky D
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Becky D
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post #4 of 7
3/10/05 at 8:07am
Quote:
Originally Posted by flayvurdfun

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.... icon_redface.gif



If a recipe says white sugar, it means regular...I think they put that in there so it's not confused with Brown sugar!
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post #5 of 7
3/10/05 at 9:39am
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Thats what I thought.... I feel better now..... I'm not stupid! icon_wink.gif
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post #6 of 7
3/10/05 at 10:19am
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
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post #7 of 7
3/10/05 at 12:04pm
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.
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