cornstarch mixed with 1/2 cup powdered sugar. (keeps candy from sticking to the pan and sticking to the other pieces once it's been cut

A confectionery coating mixture combining cornstarch and powdered sugar in a 2:1 ratio (or similar proportion), used primarily in candy-making and confectionery work. Cornstarch, derived from corn kernels, is a fine, odorless starch that serves as a moisture-absorbing agent and anti-caking component. Powdered sugar (confectioners' sugar) is granulated sugar ground with a small amount of cornstarch and gum arabic into an impalpable powder. When combined, these two ingredients create a dry, free-flowing dust that prevents candy pieces from adhering to surfaces during cooking, cooling, and storage. The mixture is particularly effective because the starch absorbs surface moisture on freshly cut or cooled confections, while the sweetness of the powdered sugar allows the coating to integrate seamlessly into the finished candy without affecting flavor.\n\nThis blend is sometimes called "candy dust," "anti-stick powder," or "starch coating." The ratio may vary depending on desired sweetness and texture, though a 2:1 cornstarch-to-powdered-sugar proportion is standard for most applications.

This mixture is essential in candy-making, particularly for fudge, taffy, fondant, gummies, and other confections that are prone to sticking. It is dusted onto work surfaces before pouring or setting candy, applied between layers of cut pieces, and used as a final coating on finished candies. The combination prevents pieces from fusing together during storage and eliminates the need for grease-based separators like oil or butter powder, which can affect the candy's texture and shelf stability. Home confectioners and commercial candy manufacturers alike rely on this mixture to facilitate the cutting, handling, and packaging of sticky candies. It is particularly valuable in humid environments where moisture poses challenges to candy integrity.