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A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately....
#1: Initial revision
by
Monica Cellio
·
2020-12-28T20:31:17Z (almost 4 years ago)
Why sift confectioner's sugar when making fudge?
A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately. I didn't have a sifter, so I just added it slowly from the bowl into which I'd measured it. This worked fine as far as I could tell, but I don't have a version made with sifting to compare to. Is "use a sifter" just a way to ensure that people won't dump it all in at once, and shaking it in slowly from a bowl achieves the same effect? Or is there some benefit to specifically *sifting* sugar that's already quite fine?