I recently purchased some loaf sugar. The purveyor is doing the refining herself. She has several different sizes. I have been experimenting with making powdered sugar, gum paste and tonight I used it to make Manus Christi confections.
Boiling the sugar is a very different experience compared to using modern granulated sugar. It was more hygroscopic and behaved in a manner similar to honey (but different). It was very slow moving through the stages and the bubble formation was different. I was glad I used a thermometer for this first go around. I ended up doing quite a bit of skimming during the process. But the end result was lovely.
One of the hardest parts about using it, is making it small enough to use. I ended up using a combination of sugar nips and my chocolate knife.It has a bit of a different flavor than modern sugar. Still sugar tasting, but different.
If anyone has thought about using loaf sugar in your confection projects I would highly recommend it. I wont use it in every project I do. It simply isnt economical enough. But I will be using it again. I have another 4.5 lbs waiting for a new recipe.