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Dave Bell
 
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On Tue, 2 Aug 2005, Quiltshophopper wrote:

> Is there a specific ratio and method for substituting confectioners sugar
> for regular table sugar in baking or in iced tea?
> I ran out of regular sugar...
> gotta run to the store, but since I have this confectioner's sugar around
> here...
> can it be done?


It can be done, keeping in mind that (most US) confrectionaers' sugar is
about 30% corn starch!


Dave