I found this site with useful info about the various types of sugar.
http://whatscookingamerica.net/Infor...SugarTypes.htm
Learned something new today!
Seems to me that if a recipe asks for this fine type, you should use it.
There will be less space between the grains and therefore a cup of fine sugar will be MORE sweet than regular size granulated. So the recipe may change as to the outcome if another sugar is used instead.
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All truths are easy to understand once they are discovered; the point is to discover them.-- Galileo Galilei
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Weezie looking at petunias 8.25.2017
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