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.
Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differe
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
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also p
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 tr
I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the
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 so
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 th
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.
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.
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 sug
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 the
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 store
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?
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
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 ma
When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar
I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (inclu
I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It was
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and thi