Can I Sub Confectioners Sugar For Fondant Sugar?
Sugar Work By jillchap Updated 1 Dec 2006 , 4:36pm by hellie0h
I'm going to make some candy this weekend and I got a recipe for flavored centres that calls for fondant sugar. I went to the cake supply store but fondant sugar is ridiculously expensive!! Can I use confectioners sugar in it's place if I sift it?!
Thanks!
I've never come across fondant sugar (so I looked it up):
http://whatscookingamerica.net/PegW/FondantQA.htm
If you look, all the recipes for fondant on this site (that's I've used so far, at least) - just call for confectioner's sugar.
This is probably the one time you don't want to use the baker's 6x, but the popularly available 10x.
HTH
I buy a small bag of dry fondant powder when I want to make choc. covered cherries...it was explained to me by the owner of where I buy my candy supplies...can't remember the exact reason other than for the center to liquify the fondant powder was recommended. I do know that dry fondant is cooked then dehydrated into a powder. I have used 10x sugar for cream centers and to me they are fine, I guess texture may play a part, but taste of 10x is good. I am including a link for a glossary of terms from one of my favorite sites.
http://www.wrenscottage.com/kitchen/glossary.php
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