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powdered sugar
at Tue, 30 Dec 2003 16:12:45 GMT in >,
(Conny) wrote :
>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???
To prevent caking and clumping. IMHO this is simply a visual/consumer
appeal thing - it's easy enough to break up clumps in undoctored powdered
sugar with a fork.
> I need just powdered sugar to make
>truffles.
Why do you need powdered sugar at all? The classic truffle ganache uses no
added sugar, simply cream and chocolate. IMHO it works better than using
any sugar additive. You could coat truffles with powdered sugar instead of
cocoa, but this wouldn't be an application for which the addition of
cornstarch would be critical. If it's used in the truffle mix itself,
though, you will want no cornstarch at all.
> Does anybody know of a brand of sugar w/o the cornstarch?
Wholesome Sweeteners makes one. I can buy it in bulk at my local co-op - it
looks pretty clumpy, but works nicely. I suppose any store around your area
that carries Wholesome Sweeteners (best known for their Sucanat product)
will be able to order it for you if you ask.
>Guess I have to make it myself in my spice/coffee grinder?
Not recommended. These grinders won't grind it nearly fine enough, and are
also not designed to handle products that liquefy under heat and mechanical
action. The sugar will probably gum up the machine and unless you start
with block sugar, the grinder will most likely not get any "bite" into the
sugar, so the net result would be poor.
Still, can you post your truffle recipe? I suspect your best results will
come from using no sugar at all.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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