Dick Moano´s

H howlinowl Tiki Socialite Port Saint Lucie, FL Joined: Jul 20, 2008 Posts: 335	H howlinowl Posted posted on Fri, Apr 4, 2014 4:27 PM On 2014-04-04 15:10, GentleHangman wrote: Going through this booklet, I notice a lot of call for "powdered sugar". Am I to translate that into "Confectioner's sugar"? I'm not sure at this point. I've not found many calls for powdered sugar in the recipes in my collection. I've always thought they were the same. Just to make sure, I looked it up on the 'net: http://whatscookingamerica.net/Q-A/sugar.htm Site above states they are the same. If you have it on hand, you could use it, but I imagine an equal amount of simple syrup would be the same?? howlinowl

On 2014-04-04 15:10, GentleHangman wrote:
Going through this booklet, I notice a lot of call for "powdered sugar". Am I to translate that into "Confectioner's sugar"? I'm not sure at this point. I've not found many calls for powdered sugar in the recipes in my collection.

I've always thought they were the same. Just to make sure, I looked it up on the 'net:

http://whatscookingamerica.net/Q-A/sugar.htm

Site above states they are the same. If you have it on hand, you could use it, but I imagine an equal amount of simple syrup would be the same??

howlinowl

Post #713041 by howlinowl on Fri, Apr 4, 2014 4:27 PM