Since the grains of regular sugar are much larger than confectioner's sugar, the texture will not be right and the ingredients will most likely not mix right. Confectioner's sugar is not at all hard to find, though, and once you buy it once, you will have it on hand for a long time, always conveniently right there.
Confectioners sugar is powdery and used for icing and sometimes whipped cream, just to make it thicker and easier to whip.
A chemical change
Flour or Confectioners sugar.
Confectioner's Sugar (powdered sugar) has a completely different consistency and quality than granulated sugar. You cannot substitute one for the other.
Caster sugarflouricing sugar / confectioners' sugar / powdered sugar
powdered sugarThe above answer is not correct-confectioners sugar is powdered sugar but white confectioners coating is the white chocolate (it can't legally be called chocolate since there is no cocoa butter in the ingredients) that is commonly sold as little disks that are melted down and poured into candy molds. Look for it where candy making or cake decorating supplies are sold.
Generally speaking, confectioners sugar is pretty specialized because it's so fine. If the recipe calls for confectioner's sugar, then that's probably going to be what it needs, especially in something like fudge which is temperamental anyway. I would suggest looking for a different recipe (microwave or otherwise) which uses plain table sugar, or just biting the wedge and buying some confectioner's sugar.
Frosting is made with sugar - usually confectioners' sugar - liquid and butter. Flour is not used in making frosting.
Chestnut trees got the nickname "buckeyes" because their fruits resemble the eye of a buck deer. The seeds inside the fruit are smooth and shiny, similar to the appearance of a deer's eye.
Depends on the recipe. In some cases the larger grains of the sugar will ruin the texture and cause the mixture to not mix correctly, in other cases nothing will happen. If you are making a glaze out of confectioner's sugar and water, then regular sugar will not work.
what can i use instead of glyerin in making tootpaste
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