The brown-sugar tag has no wiki summary.
16
votes
8answers
27k views
How to quickly soften brown sugar
I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
20
votes
6answers
5k views
How to store brown sugar without it becoming hard?
I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened. My work-around is to use a grater to ...
4
votes
2answers
1k views
Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.
Can I substitute one of these for white granulated sugar? Which would be ...
1
vote
4answers
1k views
How does “Brownulated” light brown sugar compare with regular light brown sugar?
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
1
vote
1answer
327 views
How do you cook margarine with brown sugar without separating?
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar ...
3
votes
3answers
347 views
What is a close alternative to Graeffe brown sugar?
Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in stores in the US. Is there a brand close to ...
4
votes
2answers
1k views
Do I need hard or soft brown sugar for brownies?
I found a recipe for brownies I want to try. It calls for
1 1/2 cups packed light brown sugar
How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it ...
5
votes
2answers
10k views
Brown sugar instead of white sugar
I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution?
The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown ...
3
votes
0answers
139 views
How can I store muscovado for longer once opened? [duplicate]
Possible Duplicate:
How to store brown sugar without it becoming hard?
Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight ...
5
votes
2answers
1k views
I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar that is "revitalized" really impact cookie ...
0
votes
0answers
129 views
Brick of Brown Sugar [duplicate]
Possible Duplicate:
How to store brown sugar without it becoming hard?
If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in ...
4
votes
4answers
425 views
Combining hot melted sugar with cold liquid ingredients
So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) ...
4
votes
1answer
693 views
Suggestions for caramel from dark brown (muscovado) sugar?
I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar. ...
7
votes
1answer
2k views
What are the main differences between sugarcane jaggery, rapadura, and panela?
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap.
Is there a difference between ...
15
votes
3answers
3k views
How can I substitute or make soft brown sugar?
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a ...
10
votes
2answers
1k views
Light vs Dark Brown Sugar
Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?
