Tips and Advice

You ever go to make something that calls for brown sugar and go over to your bag and it is rock hard? Nothing irks me more! Here’s a tip I just discovered and I am sharing with you. I normally transfer my brown sugar to a ziploc bag anyway but Domino now sells them in a resealable bag too. Tear up a few pieces of fresh bread and place inside the bag with the sugar. Seal the bag and let it sit for about 2 hours and the bread will act like a sponge, absorbing all the moisture from your rock hard block of sugar. When the sugar is soft, remove the bread and use the sugar. You could also use the microwave trick but I’ve been trying to use the microwave less.