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Brown sugar won't harden if it is stored in the freezer.

Confectioner's sugar is also called powdered sugar, and icing sugar in the United Kingdom. White granulated sugar is very finely ground, sifted and mixed with about 1% to 3% starch, cornstarch,  or calcium phosphate to keep it dry and to prevent caking.  10X (ultrafine or superfine) is the finest powder and what you will find on your supermarket shelves.  Bakers and confectioners are the only ones who have use most other grades such as 4X (fine) and 6X (very fine). If you have no confectioner's sugar, you can put some granulated (regular) sugar in a blender with a pinch of cornstarch and process it.

Sugar coated cereals contain almost 2 tablespoons of sugar per cup. A can of cola has over 3 tablespoons.

One pound brown sugar = 3 cups loose
1 cup = 5 1/4 ounces

One pound brown sugar = 2 cups packed
1 cup = 8 ounces

One pound granulated sugar = 2 1/8 cups
1 cup = 7 1/2 ounces

One pound xxxx powdered = 3 1/2 cups
1 cup = 4 1/2 ounces

Honey contains 18 more calories per tablespoon than refined sugar.

Substitute 1 1/2 cups to 2 cups of corn syrup for each cup of granulated sugar. (corn syrup is not as sweet as sugar). Also, reduce the liquid in the recipe by 1/4 cup (or slightly more) for each cup of granulated sugar replaced. Many sources recommend not replacing more than 1/2 of the sugar with corn syrup. This is something you will have to experiment with - every recipe will be different - depending on the amounts and types of other ingredients. Any source that gives you a definite conversion rate is misleading you - the other ingredients in the recipe, and even the cooking temperature and cooking time may effect the final outcome of the recipe.



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