Mark Christianson

March 23, 2023 at 8:28pm

Thanks for the good and informative article in various sugars.

One thing I see is missing, and seems to be missing amongst the sugar options generally, is a powdered sugar product without the starch. Every time I make a powdered sugar based glaze, I find it has an aftertaste and a chalkiness I don’t really like. I think it’s the starch which just ends up suspended in the mixture. Any suggestions or substitutes?

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