Nothing will ruin the treat by making quicker arrangements than gathering the ingredients only to find that the brown sugar at the back of the schedule is rock hard. Bakers dealt with this problem in our test kitchen and found that brown sugar can be rescued and softened. Likewise, one can keep a new package out of the box, as delicate as wet sand, inconclusively so uses soften brown sugar.
Dry Brown Sugar
Brown sugar is molasses and is nothing more than an air aficionado. The moment it is introduced to the components of the kitchen, the molasses will disappear, diverting the brown sugar from the soaked sand to a block so it is advised to use soften brown sugar.
Plan Ahead Before One Start
One can avoid frozen brown sugar by storing it in a sealed compartment press each piece to cool. For additional protection, place a piece of bread on the bottom of the holder. This will only add enough moisture to keep the molasses nice. What’s more, don’t stress, the bread won’t shape. Not everything is lost! Depending on how long one has, hard brown sugar can be softened.
Time OF More Than 2 Days
In case one have 2 to 3 days: Transfer the brown sugar to an impenetrable compartment and try to revive it with something that can add moisture, similar to a piece of bread (bakers know it works!) Or two or three tea bags soaked. Also, bakers tried other suggested fixes, like marshmallows – which had no impact – and disgusting apple cuts.
Time Of 2 Minutes
In the chance that one only has 2 to 3 minutes: Bakers are often found napping because of rock-hard brown sugar, so a timely arrangement is not an alternative. For the fastest results, place a piece of solidified sugar in a small microwave-safe bowl and cover with a soaked paper towel. Place the sugar in the microwave, on high, in additions of 20 seconds, separating any huge curls with a fork. Be careful not to allow the sugar to start to liquefy or it will solidify and become caramelized when it cools.
