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I love this stuff. Really. I used to buy boxes of it every week to make frosting and whatnot. Now I grind my own (from granulated sugar, with a blender). I must ask, though: does it matter if the cornstarch is there? I make just about enough for each occasion, so I don't worry about it clumping up. I'm making buckeyes this week, so I'm wondering if the cornstarch is structurally significant or something.
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I figured as much.
It's used as an anticaking agent. It's basically to prevent the sugar from getting all clumpy and from absorbing water from the atmosphere.
Apparently, to get rid of the corn taste - you just have to heat up the sugar. I think that if you were to make buck-eyes, the heating would be sufficient.
Or maybe not, I'm just recently learning about cooking. This is mostly my Chemistry knowledge speaking.
Like you said, if you use it on the spot - you shouldn't have to use corn starch. Only if you plan on storing it.
Was nyasri ga nuboisu spaha ubititoe, chamo.
Rrha zweie ra herea takii kieta,
saade yestidi numori.
After My family made the switch to brown sugar, i haven't gone back to white sugar ever again.
Its really good you should give it a try.
it really depends
Originally Posted by Milk
Taste is diffrent
More vitamins but also more calories
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