On Jan 3, 1:59*pm, Wayne Boatwright >
wrote:
>
> Another "quick" trick is to place the approximate amount of brown
> sugar you need to use for a recipe in the microwave and zap it until
> it softens. *It will only stay soft a few minutes, but long enough to
> incorporate it into a recipe.
>

That's too tricky for me. Seems like you're on the way to melting the
sugar and if you miscalculate, you'll end up with a big mess.