07/25/2010

Cathy O from Nebraska

Love the way this sugar blends and especially the way it creams into butter and eggs. It give every batter a super texture. Won't be without it ever! Try it for cakes, cookies, bread even iced tea. I think you will love it as much as we do. Would give it ten stars if possible!

06/23/2010

Lorena from abroad

I do not think it's possible, Jackie. Maybe it depends on the weather of the city where you live. Once I put sugar in a food processor, and my cake (T&T recipe) did not turned out fine. The sugar tends to absorb humidity in the process. Additionally, the processor does not make uniform sugar crystals.

12/15/2009

WestVillager from NYC

I also use this to sweeten iced beverages and keep a small amount near the bar for cocktails since it dissolves so easily.

12/07/2009

JACKIE from CHICAGO

YOU CAN EASILY MAKE THIS YOURSELF BY PUTTING REGULAR SUGAR IN A FOOD PROCESSOR AND GIVING IT A WHIRL.

11/02/2009

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06/12/2009

Bruno from San Jose CA

This is an excellent replacement for any granulated sugar. the fine texture is very useful for baked goods because the fine crystals capture the carbon dioxide in your leavening. translation: fine grained cakes and cookies.

11/22/2008

Richard Rogers from Charleston

As described (super fine) this sugar does mix well with all cake recipes (especially chocolate pound cake). Cakes turn out fine grain, especially when used with cake flour

11/11/2008

sherry from baltimore

It is called Sanding sugar, but it is described as superfine. Sanding Sugar is coarse and it is to put on top of pastries to make them sparkle.
You will find our coarse sugars as items 1240 and 2232. MJR @ KAF