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 never totally dissolves.
Best Answer
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!
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How do you fix margarine that is separated?
Since brown sugar has molasses added back in, it naturally has more moisture in it too, which is key. Sugar has to have more moisture to melt. Often butter or water is used (via Leaf TV). This is why white sugar burns faster than brown sugar if moisture is not added to it.How do you dissolve brown sugar in melted butter?
Frozen margarine may separate upon thawing, as a result of the moisture content of margarine, and this is not a sign of spoilage. If a tub of margarine is left on the counter overnight, it will likely start to separate and go rancid.How to Caramelize sugar- Easiest way from start to finish
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Answer 2
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.
Answer 3
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
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