unhardening brown sugar
 

I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
rock. A little mortar I could build a brick wall. Any technique to soften
and re-granulate it?

unhardening brown sugar
 

>"Daniel Moore" asked:
>
>I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
>rock. A little mortar I could build a brick wall. Any technique to soften
>and re-granulate it?

Place the core of an apple into the plastic bag with the sugar and seal... in a
day or two the sugar will be soft.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

unhardening brown sugar
 

"Daniel Moore" > wrote in
:

> I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> rock. A little mortar I could build a brick wall. Any technique to soften
> and re-granulate it?
>
>
>

Some time in the microwave will usually return it to granular form. And
then some moist bread/soaked tera cota (even a slice of apple) in the
container later to keep the humidity up.

--
And the beet goes on! (or under)
-me just a while ago

unhardening brown sugar
 

Daniel Moore wrote:
> I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> rock. A little mortar I could build a brick wall. Any technique to soften
> and re-granulate it?
>
>


Microwave it, but be careful. The difference between mortar and brown
sticky soup is only a few seconds. Place it in a plastic bad with a
moistened paper towel. Nuke it for 30 seconds; poke it with a fork.
Nuke for another 30; poke. Keep at it until it starts to soften. Then
reduce the nuking time to 15 seconds between pokes. Then 5 seconds.

I've heard of the apple core trick to prevent re-mortaring, but I use a
heavy zip-lok bag which works for me.

--Lia

unhardening brown sugar
 

Daniel Moore wrote:
>
> I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> rock. A little mortar I could build a brick wall. Any technique to soften
> and re-granulate it?



The quickest way, if you need it for a recipe, is to
grate it with a box or flat grater.

It keeps quite well in a tightly sealed glass jar with
some type of moisture-holding item (slice of apple
or one of those terra cotta shapes you pre-soak in water.)

gloria p

unhardening brown sugar
 

Daniel Moore wrote:

> I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> rock. A little mortar I could build a brick wall. Any technique to soften
> and re-granulate it?

Put it in a canister and toss in a piece of stale bread.

unhardening brown sugar
 

Dave Smith > wrote in message >...
> Daniel Moore wrote:
>
> > I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> > rock. A little mortar I could build a brick wall. Any technique to soften
> > and re-granulate it?
>
> Put it in a canister and toss in a piece of stale bread.

This works quite well, but I prefer to use a piece of fresh bread.

Sugar is naturally hydroscopic, meaning that it attracts and holds
moisture. If you put in something moist with less sugar, i.e. bread,
the bread will become stale but the sugar will soften.

--Erica

unhardening brown sugar
 

unhardening brown sugar
 

Daniel Moore wrote:
>
> I bought a 1-lb. box of C&H brown sugar that, it turns out, is hard as a
> rock. A little mortar I could build a brick wall. Any technique to soften
> and re-granulate it?

Put it into a container you can seal tightly. Add a slice of bread and
close the container. Every day or so change the slice of bread. You can
put the 'used' bread in the compost pile or make breadcrumbs from it.

unhardening brown sugar
 

I prefer a thin slice of oange peel...

Just a Jeanie

unhardening brown sugar
 

A piece of bread in a bag of brown sugar will keep it soft.

Beat it with something hard you idiots!!!

i just hit it with a ice cream scooper and it complete was unhardened...
you are all idiots