I am officially a crazy Spring cleaner. And I’m going to be honest, I’ve never really done Spring cleaning. I’ve always done Spring cleaning when I’ve moved from old apartment to new apartment, or when the disorganization got between me and finding something I wanted to wear.
Spring cleaning has never been something I’ve done in, well, Spring. But this year, oh this year! I’ve really impressed myself. I’m doing Spring cleaning. And it’s actually kinda nice. It’s making me feel more in control of my life, like I have it together or something. I’ve started with the part of my house that gives me the most anxiety: my pantry (that’s actually just a gigantic cabinet). In the back, in the far corners of this beast, I found oh I dunno like five or six bags of dark brown sugar. All of them hard as a rock.
Let me interrupt myself to say that I have no idea if you know how to soften brown sugar. You might be rolling your eyes when you see this post. I mean, does everyone know this is how you rehydrate brown sugar? Am I posting obvious advice? Is this going to be useful? Does everyone have a grandma who told them these things?
My grandmother never taught me to do this. I learned about this years ago from Google. I’m pretty sure I was baking at midnight (my favorite time to bake) and wanted to make cookies (obviously), only to find that the brown sugar was hard and looked like McDonald’s chicken nuggets.
If this isn’t obvious advice to you and you really would like to know how to save your brown sugar, continue…
If not, I’ll have some OMG-breakfast situation tomorrow.
There are a few methods on how to soften brown sugar:
1. Using an apple. (But then your brown sugar sort of has an essence of apple?)
2. Using clay tiles. (Definitely the move but didn’t feel like going to the nursery.)
3. Microwaving the brown sugar. (I don’t own a microwave. I know, I know…)
Grocery stores should really sell a few slices of bread, instead of a loaf. I’d be pretty into it.
I added the blocks of brown sugar to a bowl and added a slice of bread I cut in half.
I wrapped the bowl in plastic and since I wanted to time the whole process, I wrote the time I started on the plastic wrap.
When I returned nine hours later, only half of the brown sugar had softened. And the bread felt dry and stale. All of the bread’s moisture had transferred to the brown sugar. MAGIC!
Some of the brown sugar was still dry so I added one more slice and left it overnight.
When I woke up in the morning, all of the brown sugar was soft.