favor-“ette”: a brown sugar tip

I use brown sugar often in my baking, so I always have it on-hand. To keep it from hardening I store it in the freezer after I open a bag.

That said, I recently reached for a new bag in my cabinet, and it was rock. Hard.

See what I mean?

I almost tossed it, but then decided to see if the tip on the back of the package actually worked.

Here’s what I did:

I put the sugar in a large bowl and covered it with two damp paper towels. I then covered it all with a piece of plastic wrap and let it sit overnight.

Worked like a charm!

But what if you need the sugar, like, right now?

Place it in a 250 degree oven and heat just until soft. Measure what you need right away because with this method the sugar hardens again when it cools.

What’s your favorite “back of the box” tip – or recipe?

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