Not hard brown sugar, but white granulized

 

I purchased this 5 lb granulized sugar about 2 or 3 weeks ago..sale
price. It was normal then. Yesterday i had to use it for the first
time and i took it out of the pantry and it was hard as a rock. Now i
heard something about microwaves and brown sugar...does it apply to
white sugar as well? I really don't see the difference. But this is a
5 pound bag...hate to put it in the micro like that...it would
probably burst and not knowing what readings one should set it at also.

 

051c6655a9ad@g35g2000yqa.googlegroups.com:


Google is your friend:
http://whatscookingamerica.net/Q-A/BrownSugar.htm

.

 


google denied me LOL

 




White Sugar hardens because moisture is introduced.  Brown sugar gets hard
because it loses moisture    That is how white sugar used to be sold in the
olden days.  Big huge lumps that you chipped away at.

Your best bet is the smash the pieces using a meat tenderizer or even use a
blender.   At this point only do a 1/2 lb when needed.

 Never introduce moisture to white sugar or icing sugar to soften.  Always
introduce moisture to brown sugar to soften.

 




The question was regarding white sugar.

My mother taught me to soften brown sugar place a slice of bread in the bag
or in the container for a few days.