Roy wrote:
> You can always improvise...
> You can mix your sugar with 5-10% of citric acid of similar
> granulation as the sugar (or even finer). then tint the sugar/ citric
> acid blend it with red food coloring to pastel shade then mix in some
> berry flavorings. Disperse properly until uniform by mixing on low
> speed in your mixer with a cake paddle.
> . Store it properly in a glass container with lid.
> When you have made your truffle ; then you can use that sugar to cover
> they way you prefer.
> Roy

I agree with Roy that this is probably the way the sugar in question was
made.