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Light soft brown sugar is a light tan color and has a delicate caramel flavor. It gives a richer and fuller flavor than white sugar and is popular in baking as well as savory dishes. Dark soft brown sugar has higher levels of molasses, giving a darker color and denser texture. It is popular for recipes such as gingerbread, pickles, and chutneys.
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The good news is that unless your brown sugar has obviously gone bad, you should be able to get it soft again. According to Kim Vickers, head baker at Dough, the fastest way to get your sugar back to its former scoop-able softness is to microwave it. She suggests putting it into a microwave-safe bowl, draping it with a napkin, and then heating.
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1. How to Soften Brown Sugar in the Microwave. If you need to soften brown sugar quickly, opt for the microwave: Put the brown sugar lump in a microwave-safe bowl. Cover the bowl with a damp paper towel and microwave in 10-second bursts until the sugar is crumbly again. Poke the sugar with a fork between bursts to help break up the lump.
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Measure 1 tablespoon molasses for light brown sugar or 2 tablespoons for dark brown sugar. Place the sugar and molasses in the bowl of a food processor fitted with the blade attachment. Pulse until the molasses is completely incorporated into the sugar, about 1 minute. Alternatively, place the sugar and molasses in a medium bowl and use a fork.
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How to Soften Brown Sugar with an Apple. Cut an apple in half. Place the hardened brown sugar in a container with a tightly fitting lid; nestle the apple halves into the sugar or place them on top. Seal the container and let it sit until the sugar has softened, 24 to 48 hours. Remove and discard the apple.
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Put the hard brown sugar in a microwave safe bowl or container and place a dampened paper towel on top of it. Then, microwave for about 20 seconds and break it up with a fork as you go. The moisture from the paper towel should help get the brown sugar soft. If needed, heat for another 20 seconds, but be careful not to melt it.
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Place the brown sugar in a microwavable bowl. Put a couple of damp paper towels on top of the brown sugar. Tightly cover the bowl with plastic wrap or microwave safe lid. Heat the bowl in the microwave for 30 seconds. If not yet softened, continue to heat for 10- second intervals. Fluff the sugar with a fork and use it immediately.
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The color and flavor differences between the sugars is simply how much molasses is in the sugar. A light brown sugar has about 3.5% molasses and dark brown sugar has about 6.5%. That added molasses in dark brown sugar is what gives it more depth of flavor, which is why you'll see it in recipes where it's an important ingredient like when you.
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Dark Brown Sugar. Dark brown sugar is made and used the same way as light brown sugar, but has a higher level of molasses. In fact, it contains nearly double the amount of molasses compared to light brown sugar (approximately 6.5 percent). In addition to making the final product a darker shade of brown, the larger dose of molasses also enhances.
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Toss a few wedges (or even the core) into your container of too-hard brown sugar. Leave this to sit overnight. By morning, the sugar should be softer thanks to the moisture in the apples. Don't forget to toss the used slices. They shouldn't sit in your sugar for more than a day. 5 / 8.
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To soften brown sugar in the oven, place the hardened pieces on a baking sheet lined with parchment paper. Place the brown sugar in the oven and warm at 250 degrees. Check on the brown sugar every couple minutes or so and break it up with a fork until soft. Allow the brown sugar to cool slightly before trying to use it in a recipe.
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2) RAW BROWN SUGARS. Certified organic light and dark brown sugars we see in stores are raw cane sugars. Just like unrefined brown sugars, they come straight from the freshly harvested cane, but they contain fewer molasses. Organic light brown sugars have 3 to 4 percent molasses and dark brown sugars about 8 percent.
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Brown sugar can be either light or dark and soft or coarse, depending on how much molasses the sugar has โ the more molasses, the darker. The molasses used for brown sugar only comes from sugar.
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To use the brown sugar right away: Place brown sugar in a microwavable bowl. Drape with one or two damp paper towels. Cover bowl with plastic wrap. Microwave on high for 10-second intervals until the sugar becomes soft. Break apart with a fork and use right away.
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In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream together room temperature butter, brown sugar, and powdered sugar until combined, light, and fluffy. 1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup powdered sugar. Add vegetable oil, egg, and vanilla extract, continuing to mix until combined.
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Brown sugar is refined sugar with varying levels of molasses added. It's sold as light brown sugar or golden (about 3.5% molasses) and dark brown sugar (appr.
