On 7/30/2013 12:27 PM, sf wrote:
>
> Has anyone ever given it a whirl in the FP? At the risk of sounding
> like a spoiled brat, I'm wondering if this stuff can be made any finer
> because I don't like stirring my coffee. I prefer to put sugar and
> cream in the cup first and fill it the rest of the way with coffee.
> No stirring needed when I use ordinary sugar, but this stuff dissolves
> too slowly and I have to stir. I know, boo hoo. Wondering if I can
> make it any finer and if will dissolve more quickly if it is.
>
I've never heard of evaporated sugar! I looked it up:

http://www.npr.org/blogs/thesalt/201...ar-in-disguise

Sounds like this stuff still has some molasses in it?

Jill