DIY Non Melting Powdered Sugar

By • December 5, 2013 • 0 Comments



Author Notes:

Don’t you sometimes wish you could have a powdered sugar that did not vanish/melt so quickly on certain baked goods that may be a bit warm, and/or in a moist environment? King Arthur Flour does offer a “Snow White Non-Melting Topping Sugar” that says “confectioner’s-type sugar that won’t melt or disappear, this powdered sugar is superior for toppings and holds up under plastic, atop icing or whipped cream…” In Italy, they call it “zucchero a velo idrorepellente” for water repellent sugar. I believe that neither the King Arthur’s version nor Italy’s “zucchero a velo idrorepellente” lists the ingredients. But here is a recipe that you can use to make your own, adapted from a recipe I found on an Italian website called profumodilievito.blogspot.com. My DIY (Do-it-Yourself) non melting powdered sugar is not really snow-white like confectioner’s sugar, and has a bit of a white chocolate flavor, but I think it fits the bill. So if you are, for example, making some nice baked goods (cakes, breads, etc.) and would love to display and/or transport them with a nice sprinkling of sugar without having to worry about the sugar disappearing, give this recipe a try. I think you will be pleased.
Regine

Makes about 3/4 cup

  • 6 tablespoons Sugar (regular)
  • 4 Squares of Ghirardelli White Chocolate Baking Bar (the bar is 4oz and I think 4 squares is equivalent to 2 oz)
  • 2 teaspoons Cornstarch
  • 1/2 teaspoon Vanilla Powder (but if you don't have it, you can skip)
  1. Chop or break into smaller pieces the 4 squares of white chocolate, and mix with the other ingredients. Place in a food processor (I use a mini chopper) and pulverize mixture as much as you can. Please note three things about the finished product. First, it will not be white like confectioner’s sugar due to the off white/beige color of the white chocolate. Second, you may notice it feels a bit grainy in your mouth. Third, it will understandably have a bit of a white chocolate flavor. However, when sprinkled over a cake, bread, or any other baked good, it will look nice like regular confectioner’s sugar; and the flavor should basically be pretty much “neutral” as you take a bite of the baked good together with the sugar. Plus, if the air is warm or moist and/or your baked good is wrapped in i.e. plastic, you will not have to worry about the sugar vanishing quickly like regular powdered sugar.
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