jmcquown wrote:
>
> 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

I believe the only real difference between "raw" or "evaporated" sugar
vs. "refined" is the lack of centrifuging the residual molasses out. I'm
sure you can pulverize it finer in a blender or FP so it dissolves
faster, or just use the refined sugar which is already in a finer
crystal form. Either way it's plain old sucrose.