K. wat exactly is confectioners sugar? why doesnt it taste like real sugar??!
K. wat exactly is confectioners sugar? why doesnt it taste like real sugar??
i just dumped some in my coffee coz we're out of real sugar. it doesnt taste the same! lol.
Answers:
Confectioners sugar is real sugar, but has corn starch added. That's why it tastes nasty when you put it coffee,try honey instead.
Its simply more fine than regular sugar. Its also called powdered sugar, and I know, its tastes kind of gross in coffee! Lol.
=]
finely ground sugar.crystals it has a different texture because it is powdered. it is real sugar, just not your usual taste. go back to work and buy some "real" sugar on your lunch break!
As the saying goes been there done that. :o) Hey when ur in a pinch ya gotta sweeten java w/what ya got on hand. Next time try caramel sauce...u know like the kind for sundaes. I had warmed up some milk for my nephew's bottle & i poured 2 much in the saucepan so waste not want not I thought I'd make a quick steamer. Stirred in a drizzle or so & .....mmm the results were yummy. :o) Necessity is the Mother of Invention so they say. Anyway, check out the history of sugar in general.
Definition: Once a luxury item, sugar was cultivated in Persia and Arabia in the 4th century B.C. The West didn't know of cultivated sugar until the 8th century. Early sugar came in large, solid loaves or blocks ranging from off-white to light brown. Chunks of this rock-hard substance were chiseled off and ground to a powder. Sugar cane and sugar beets are the sources of most of today's sugar, also known as sucrose (which also comes from maple sap--see maple sugar and sorghum). Other common forms of sugar are dextrose (grape or corn sugar), fructose (levulose), lactose (milk sugar) and maltose (malt sugar). Besides sweetening, sugar adds tenderness to doughs, stability to mixtures such as beaten egg whites, golden-brown surfaces to baked goods and, in sufficient quantity, contributes to preserving some foods. Granulated or white sugar is highly refined cane or beet sugar. This is the most common form for table use and for cooking. Granulated sugar is also available in cubes or tablets. Superfine sugar, known in Britain as castor (or caster) sugar, is more finely granulated. It dissolves almost instantly, so superfine sugar is perfect for meringues and cold liquids. Confectioners' or powdered sugar is granulated sugar that has been crushed into a powder. To prevent clumping, a small amount (about 3 percent) of cornstarch is added. Confectioners' sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably. Both may need sifting. Because it dissolves readily, confectioners' sugar is often used to make icings and candy. It's also used decoratively. It is called icing sugar in Britain and sucre glace in France.
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SUBSTITUTIONS: SUGAR, CONFECTIONERS 1 cup = 1/2 cup plus 1 Tbsp granulated sugar
SUGAR, LIGHT BROWN 1 cup = 1/2 cup dark brown sugar plus 1/2 cup granulated sugar
SUGAR, GRANULATED 1 cup = 1 3/4 cups confectioners sugar OR 1 cup packed light brown sugar OR 1 cup superfine sugar