Restaurant Depot did not have Dominos 10X Powdered sugar (and haven't for a while), they had some other brand instead. I purchased that. Turns out this mess is nowhere near 10X, it's grainy as the Sahara and completely useless to my existence. I tried making one batch of fondant, and what I have is a lump of something with visible sugar granules. No stretch. I don't use PS in my BC. Other than French Macarons (not even sure how the grainy-ness will affect these), I can't imagine what else I can do with all this sugar.
Sifting won't fix this cos the problem is that the sugar was not adequately ground up so it's more like 1.5X than 10X.
I have a mind to just dump this mess in the trash but before I do, any suggestions? Will grainy PS mess up French Macarons? Doing a test batch is not an option cos 1. Almond flour is too expensive for me to start testing out stuff or wasting any more time along with the wasted money and 2. I'm too pissed to even look at that nonsense.