cheekysweets Posted 15 Feb 2006 , 12:24am
post #1 of

I have a recipe for super fine sugar, is extra fine the same? What's the difference? If not, can I use powder sugar?

3 replies
bjfranco Posted 15 Feb 2006 , 12:28am
post #2 of

Squirelly?????????? Where are yyyyyyyyoooooooouuuuuuuuuu. She will have an answer for this! icon_biggrin.gif

bj icon_wink.gif

MelC Posted 15 Feb 2006 , 1:57am
post #3 of

no, don't sub powdered for superfine!!! Powdered sugar (icing sugar) also contains a bit of corn starch to prevent lumping!

RL Berenbaum (the Cake Bible) wrote this article about sugar... which should tell you everything you EVER wanted to know...



if you can't find superfine, you can run the extra-fine through the food processor to get it close to the right comnsistency!

SquirrellyCakes Posted 15 Feb 2006 , 5:48am
post #4 of

In some areas this is also called fruit sugar, berry sugar. You are best off using the superfine (close to castor sugar) if you can find it but as stated, you can run it through a food processor to get a close second.
Hugs Squirrelly
Edited to add: You may need to look in a different place in your supermarket to find this sugar, perhaps in the area where jam making items like Certo and such are found. I doubt you will find this at Walmart's if that is where you are looking. In some stores it is near the specialty teas.
Hugs Squirrelly

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