- Powdered sugar is simply granulated sugar ground to a smooth powder and then sifted.
- Commercially available powdered sugar is mixed with a small amount of cornstarch (3%) to prevent caking.
- It is often used in icings, confections and whipping cream.
- You can make it at home: blend 1 cup of white sugar and 1 tablespoon of cornstarch to get 1 cup of powdered sugar.
- Fruit sugar is smaller and more uniform in crystal size than regular sugar.
- It is used in dry mixes, such as gelatin and pudding desserts or powdered drinks.
- The uniformity of crystal size prevents settling of the sugar crystals to the bottom of the box, an important quality in dry mixes.
Baker’s Special Sugar
- The crystal size of baker’s special sugar is finer than that of fruit sugar.
- As its name suggests, it was developed especially for the baking industry.
- This sugar is used for sugaring donuts and cookies, and it’s used in some cake recipes to create a fine crumb texture.
- Coarse sugar has a larger crystal size than regular sugar.
- It results from the crystallization of molasses-rich sugar syrups that are high in sucrose.
- The large crystal size makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures, important characteristics for use in making fondants, confections and liquors.