The grading of granulated sugar is based on the size of its crystals,
this sugar coming in three qualities. The coarsest is known as _coarse
granulated_; the next finer, as _standard granulated_; and the finest,
as _fine granulated_. There is also a fourth grade known as _fancy
fine_, or _extra-fine, granulated_, and often called _fruit_, or
_berry, sugar_.
10. So far as candy is concerned, the coarseness of the sugar does not
make a great deal of difference, although the finer sugars are perhaps a
little better because they dissolve more quickly in the liquid and are a
trifle less likely to crystallize after cooking. When sugar is to be
used without cooking, however, its fineness makes a decided difference.
Sugars finer than granulated are known as _pulverized sugars_ and are
made by grinding granulated sugar in a mill that crushes the crystals.
These pulverized sugars are known on the market as _coarse powdered,
standard powdered_, and _XXXX powdered_, the last being the one that
should always be purchased for the making of confectionery where the use
of uncooked sugar is required. One of the chief characteristics of
sugars of this kind is that they lump to a great extent, the finer the
sugar the larger and harder being the lumps.
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