Homemade snow sugar

Have you ever looked at the window of a bakery wandering how on earth all that icing sugar is staying white and dry, while whenever you use it at home on your baked goods it disappears within hours (sometimes minutes)? I have, plenty of times! I have tried everything: store the baked good air tight, leave it on the counter, put it in the fridge. Still, after a little while the icing sugar would turn humid and slowly invisible..

As it turns out, there is a trick! What we commoners buy in stores is normal icing sugar (i.e. finally ground sugar), while what bakers use is non-melting powdered sugar, also known as snow sugar. Snow sugar can be found in specialized stores and online, but the best part is that it’ super easy (and cheaper) to make it at home as well!

Just follow the steps below to get that perfect finish. The fat in the chocolate makes the sugar hydro repellent, which means you can now sprinkle even your warm baked goods without worrying that the sugar will disappear. How cool is that?!

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𝐻𝑜𝓂𝑒𝓂𝒶𝒹𝑒 𝒮𝓃𝑜𝓌 𝒮𝓊𝑔𝒶𝓇

200 gr granulated sugar 6 gr cornstarch

28 gr white chocolate

Chop the chocolate in smaller pieces (unless you are already using chocolate chips).

Combine all ingredients in the bowl of a food processor and pulverize the mixture as much as you can.

Sift the sugar through a fine strainer to remove eventual bigger pieces of chocolate.

Store in an airtight container.