Thanks for the info, but the truffles were a disaster, and my source in the
Netherland said that was due to the cornstarch in the Powdered sugar. The Recipe is
from him, a friend in the Netherlands.

Most likley I have to find another recipe, or grind the sugar real fine. It's a
Whipped cream trufffle and delicious.
Etnic stores are not found here in the mountains. You have to make a lot from
scratch, which is fine with me.
Trying again.
Thanks
Conny

> "Conny" > wrote in message
> ...
> > I have checked several brands of powdered sugar, and they all have
> cornstarch listed
> > as the second ingredient other than sugar. Why cornstarch?? to keep the
> sugar dry???
> > I need just powdered sugar to make truffles. Does anybody know of a brand
> of sugar
> > w/o the cornstarch?
> > Guess I have to make it myself in my spice/coffee grinder?
> > --
> > Conny - Sonora - CA - USA
>
> The cornstarch is added in very small amounts to prevent caking. You might
> check at a health food store to see if they have any without cornstarch. If
> you have an ethnic grocery, you might also check there for imported brands.
> Frankly, I wouldn't worry about using it in the truffles. Since virtually
> all confectioner's sugar contains cornstarch, the recipe you have most
> likely assumes that you will be using sugar with cornstarch. Also, I doubt
> that you will be able to produce anything close to the consistency of
> powdered sugar at home.




--
Conny - Sonora - CA - USA