Wednesday, July 13, 2011

Make your own: Powdered Sugar

I thought powdered sugar was this special stuff made from something that was sugar like at one time but transformed into poofy powder by some highly complicated process.

That is until I was lazy one day and needed to make some frosting and realized I didn't have any powdered sugar.
Punch up Mr. Google.  

I'm telling you, Google automatically fills in the first three words of each of my searches now with "make your own fill in the blank."  Just today it was "make your own rice krispies" and guess what?!  You CAN make your own rice krispies!  Matthew was actually the one who wondered if it was possible so I'm thinking about making a video with him explaining that.

So anyway, back to the powdered sugar.  It's very simple, involving only 2 things.

Sugar and a blender. 

Oh, and maybe some dish cloths because your countertop might look like you poofed a bag of powdered sugar all over the place.

I made the powdered sugar today with two different sugars, one is the traditional, refined white sugar and the other is unrefined sugar, or evaporated cane juice.  This is sometimes called raw sugar, turbinado sugar, sucanat or rapadura.  They are essentially all the same but rapadura is refined the least amount.  Cane juice actually has minerals in it and the process of refining it takes those nutrients out, so we try to use raw sugar for most everything in our house.  I buy our evaporated cane juice either at a nutrition store, Whole Foods or through Azure Standard, a co-op that delivers once a month. If I run out before placing an order with the co-op I will pick up a box or two of Sugar in the Raw at the grocery store.

The process:

Dump your sugar into the blender and turn it on.  You may need to stop occasionally and knock the sugar back into the center of the blender.

To really freak your kids out you can remove the center piece of the lid and yell that the blender is on fire; they will usually come running for that.  But be warned, they will then start licking the air because it tastes like powdered sugar.

After blending for just a minute or so you will start to see powdered sugar forming.  Blend until you like the consistency.  The raw sugar ended up being only slightly darker than the white sugar once powdered.
Matthew did a taste test of the two different powdered sugars and concluded that the raw sugar had more flavor and after testing myself, I conclude he is correct; the raw sugar definitely made a more flavorful powdered sugar.  I combined the two and it is now safely stored in a Ziploc with the baking products in my pantry.

So, now when you think "I really need powdered sugar" for your fancy french toast but you're still cozy in pajamas, you can make your own and save a trip to the grocery store.

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