Cookaholics Bulletin Board

How many people use this for baking, and what are your thoughts?
Nancy

I used to keep a container of it, as many CBs called for it years ago (maybe the 80's?), but I rarely see it in recipes any more (or maybe I just don't make as many of the recipes that call for it). It's useful in some things, such as meringues, but I just make what I need, if it's called for, or if it seems it would be better than regular sugar.

We grind regular cane sugar as needed.

Tim

I always seem to have a box of this in my pantry, although how old that box is I don't know. I think I've only used it for cocktails.

I use for meringues and some cookies. Have an old box. Will grind my own when that is gone.

Are we talking icing sugar here, or some other kind?

Google translate does not do a great job translating American into English, but I think icing sugar may be what we call 10X or powdered sugar. That would make superfine or ultrafine resemble caster or sanding sugar.

I have a cutout cookie recipe that calls for superfine sugar. After substituting regular granulated cane sugar a few times I have come to the conclusion that Domino superfine makes a better cookie than regular. Grinding regular sugar in a food processor helps, but I do not believe it quite equals the store bought superfine. At $2.50 or more per pound for superfine, it is a bit of an indulgence to use it for baking. I have never tried it for baked goods that contain enough liquid dissolve sugar.

Yes, icing sugar is definitely powdered sugar (often with something added, I think). I buy it occasionally from KAF for to have when I'm making cookies that I want the glaze to harden on quickly.

Actually I've found that Domino regular sugar is more fine than other brands -- so for several years I've bought that exclusively at the nearby (not Costco) wholesale club that carries it in 10# bags. And for recipes that call for superfine, I keep some in a canister that I've run through the food processor. I think Jim's right in that it's not precisely the same as store-bought superfine, but I've never had a problem. Actually what I find the "homemade" superfine most helpful for is when I'm making something like a salad dressing that calls for sugar but isn't heated, or when I need to make something a little sweeter that's already cold. It really does make a difference as far as how much of it dissolves.

Emilie

Good idea, Emilie - I had never thought of that, but your mention of using it in something unheated that you dissolve sugar in made me think of all of those Asian table and dip sauces in which sugar is dissolved. I always have to cbeck, to see if all is dissolved, and it often isn't. I may have to keep a jar of it around just for this, and the salad dressings you mentioned.

I think it was an old James Beard book in which he said to make this superfine sugar, grind it a few minutes in a food processor. It doesn't grind it to a powdered sugar, like a blender almost does, and breaks down most of the larger grains.

Thanks everyone. Very informative