Sugar – I like and typically use granulated sugar. Course or high-quality sugar would also work. The only sort I’d warn against is powdered sugar – it might promptly be absorbed into your egg whites. To retailer sugar-coated fruit, you’ll want to maintain it in an airtight container at https://frostedcherries33197.blogacep.com/41140237/not-known-factual-statements-about-frosted-cherries