What type of sugar is often used in candy making for its fine texture?

Confectioners' sugar, also known as powdered sugar or icing sugar, is specifically refined to have a very fine texture, making it ideal for candy making and other confections. Its texture allows it to dissolve quickly and smoothly, which is crucial in creating a uniform consistency in icings, fillings, and certain types of candies. This fine granulation also helps in dusting confections to prevent sticking and improve the presentation of finished products.

In contrast, granulated sugar has larger crystals that may not dissolve as readily in mixtures, leading to a gritty texture. Brown sugar contains molasses, which impacts not only the flavor but also the texture, making it less suitable for recipes that require the smoothness of confectioners' sugar. Cube sugar, while convenient for sweetening beverages, does not work well in candy making due to its structure that does not mix uniformly with other ingredients.