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 never totally dissolves.
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3While this technically isn't specific to [passover], I'm adding that tag because passover recipes have you doing all kinds of crazy things with margarine.– AaronutApr 11, 2012 at 0:04
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1What kind of brown sugar are you using? I can imagine granulated sugar not dissolving, but soft brown/demerara should dissolve without a problem.– ElendilTheTallApr 11, 2012 at 8:54
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maybe start the sugar off with a few drops of water to get it to dissolve? The boiling off, I am guessing, is to lose all the water from the marg so that bit extra will evap too.– Pat SommerApr 12, 2012 at 10:57
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Is this specific to passover? I thought people learned long ago not to use margarine for anything.– RobOct 6, 2012 at 2:25
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@Rob For people who keep Kosher, one of the prohibitions is mixing meat and dairy. If someone wants to serve dessert after a meat meal, they don't use dairy in that dessert. Margarine or other dairy-free alternatives are often used instead of butter.– FisherJan 30, 2020 at 15:17
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3 Answers
I’ve had this problem several times with melting brown sugar and butter together and boiling it. The key is to start on a lower temperature, stirring the brown sugar and butter as it melts. Allow the mixture to slowly get to a boil and then leave it-allow it to boil on its own evaporating some of the liquid. Never do this on high temperature-it wrecks it every time!
I assume we are making candy or fudge. Heat the brown sugar first when you have it to temperature, stir in the margarine off the heat then pour it.
I just had the problem 2 batches in a row. The 3rd time, I made sure that the margarine was at room temp (not directly from the fridge). I then started heating at a low temp instead of medium so that it heated more slowly. This batch worked perfectly
