SC - Sugar Questions

[Margritte]

Hats off to all the gentles who took the time to answer my questions about
the periodness of powdered sugar. I'm looking forward to further
experimentation in future recipes.

Here's a bit of background on the questions: When I tried the recipe for
sugar paste the first time, I used regular granulated sugar. The results
were terrible. The taste was ok, but the texture wasn't at all what I had
in mind. My mortar and pestle just weren't getting the job done. So I used
powdered sugar. I did so knowing full well that it cornstarch in it, but I
included my reasons for using it in my documentation and hoped for the
best. I just couldn't believe it when a judge responded with "Powdered
sugar isn't period!" After all, the recipe clearly called for refined sugar
ground up in a mortar. What else could it be, right? (Sigh) Oh well, I'll
know better next time.

I appreciate the courteous and thoughtful answer everyone has sent. I
especially like the idea of using finely ground sugar made in the food
processor. What a great idea! I'll probably experiment with raw sugar and
sugar cones next time, too. I may never be able to replicate the original
recipe perfectly, but at least I'll have a better idea of where my
discrepancies are.

Many, many thanks!

- -Margritte

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