On 7/30/2013 6:27 AM, 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.
>

My suggestion is that you make a simple syrup out of the sugar. Don't
make it too concentrated. You could also dissolve the sugar in the
correct proportions in heated cream. I use Splenda so there's no need to
stir if I put it in the cup first.

What the world needs now is a tablet of creamer and sugar that you drop
in your coffee and it dissolves and mixes itself. We deserve no less.