I am making a bunch of sugar eggs for Easter. I have a lot of sugar left over that is colored that I removed from the center of the molded eggs. Can I use this like regular sugar now? If I put it in a food processor will it go back to a more normal texture?
I haven't made sugar eggs in many years, but if you make yours the way I made mine, there is egg white (or meringue powder, I suppose) mixed with the sugar. That might be odd if used like regular sugar, except maybe in cooked recipes where you would use eggs anyway. I definitely wouldn't recommend it for sweetening your coffee!
The food processor might return the sugar to the normal texture, or it might make it more like superfine or powdered sugar. I really don't know.
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