This past weekend I made Apple Crisp. Most times when I am preparing a recipe that calls for brown sugar, I pull it out and find that my brown sugar is as hard as a rock! I seal it in plastic zipper bags and refrigerate it, but still, it always seems to harden up right after it’s first use. Here is the method I use to soften it so that it is usable.
First, if it is hardened into one solid mass, I put it in a plastic bag and start hammering it!
Once it is broken into manageable sized chunks, I take a guess at how much looks to be the right amount for the recipe.
I place that amount into a microwave safe ceramic container.
Cover the container with a very damp paper towel and on top of the towel place a piece of plastic wrap.
Put this into the microwave along with one cup of water in a separate microwave safe cup.
Microwave and check it at one minute intervals for softness by trying to break it up with a fork. This was about 3/4 cup brown sugar and it took three minutes to soften. (Note: I have an old 500 watt microwave, so if your microwave has a higher wattage, it won’t take as long for you. Check it more frequently!)
Remove from microwave very carefully! It is hot! (Maybe three minutes was a little too much!)
Here it is softened and ready to use in my Apple Crisp recipe!
Do you have any kitchen tips you can pass along? Maybe you can tell me how to keep my brown sugar from hardening in the first place!
I’m adding this to Tasty Tuesday over at Forever Wherever. Go on over and check out the links to some great stuff!