I’ve heard of Alexandra and Nicolay chocolates in Brooklyn, who apparently make the “Czar's” chocolates, and I also know of some Japanese confectioners in Manhattan. Do you know of any “ethnic”... (1 reply, last updated by Olga December 13, 2002)

I once used confectioners sugar to make a pie crust- it turned into concrete, and the only reason I can see for it is that I inadvertently used confectioners sugar (which contains cornstarch) rather than regular powdered or... (4 replies, last updated by chowser November 25, 2008)

I just can’t find the right kind of chocolate to make bonbons with. I mean French truffles, molds with hazelnut centers, all the kind of stuff I could make back home in Canada. I’m sick of only being able to find that... (3 replies, last updated by kikisakura May 11, 2009)

Sorry, just out of curiosity I did a google search, because I didn’t realize there was a difference between confectioner's sugar and icing sugar. Every search I have found seems to say that they are the same and that either... (12 replies, last updated by diathesis December 6, 2006)

Trying to find a great recipe for angel food cake, and I notice that some call for only superfine sugar while others call for a mix of confectioners and granulated. Any opinions on which is best? (3 replies, last updated by Kelli2006 February 27, 2008)

What if I don’t have confectioner's sugar in the house? Can I still make a decent icing? Can I put regular sugar in the food processor to make the grains smaller? (12 replies, last updated by Nyleve February 24, 2007)

that I missed it. I know that two of the ingredients it called for, were 10X confectioner's sugar, and sliced apples. I think that he said something about caramelizing the confectioner's sugar in a microwave, and mixing it with... (3 replies, last updated by Bzdhkap October 14, 2009)

hey there... i’m looking for “invert sugar” the liquified stuff for chocolate truffle-making, and don’t know where to look. Any ideas? Cambridge area is preferred, but anywhere with T access will be fine.... (7 replies, last updated by dchow May 25, 2006)

I’ve seen boxes at Chinese supermarket under the label Taikoo (they’re a famous confectioner in Hong Kong). I agree – sugar cubes are ultra elegant. (2 replies, last updated by Teep July 13, 2007)

Here is a picture of the Cranberry Fritters I made for Thanksgiving. They are like doughnuts. Each one is stuffed with a fresh cranberry and a little brown sugar. Here is a link to the recipe. Instead of confectioner's sugar to... (0 replies, last updated by TrishUntrapped November 26, 2007)

Try McCall’s. They’re mainly into cake decorating+baking but they seem to know everything about confectioner's stuff, too. (2 replies, last updated by qwerty December 7, 2005)

I’m getting into cake decorating and chocolate candy melts aka chocolate wafers aka confectioners' candy are recommended for the decorating. When surfing the web, I can only find dairy melts. I’m having some success... (0 replies, last updated by pkr914 November 23, 2009)

. Yield: 30 to 40 macaroons 8 egg whites, at room temperature 2/3 cup cocoa 2/3 cup confectioners sugar (To be kosher for Passover, you will need to make own, by grinding sugar extrafine.) 1/4 tsp salt 1/2 teaspoon vanilla extract... (2 replies, last updated by p.j. March 30, 2007)

Making the cupcakes now and have a question about the cream cheese icing. Calls for 1 1/2 pounds of confectioners sugar. Don’t have a scale. Approximately how many cups is this? Thank you. (1 reply, last updated by Velda Mae October 12, 2006)

taste. Frozen Hazelnut Parfait Yield: approximately 14 servings. 2 whole eggs 6 egg yolks 1 ½ cups confectioner’s sugar 1 cup American Almond Hazelnut Praline Paste 3 cups heavy cream, whipped 1. Beat together the eggs, yolk and... (3 replies, last updated by Priscilla September 1, 2004)