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I’m trying out an overnight cinnamon bun recipe, and I just put this in the fridge:
When I was making the filling I couldn’t remember the last time I’d used any of my light brown sugar – it had to have been months ago – but it was still nice and soft. I always pop four or five jumbo marshmallows into the container, and they let their moisture out gradually into the sugar, keeping it from turning into a solid block. As long as the marshmallows are still soft, they’re doing their job and don’t need to be replaced.
But what if your brown sugar is already hard as a rock? There’s an easy fix: put it in a microwave-safe bowl and sprinkle a small amount of water on top. Microwave on half power for about fifteen seconds at a time, stirring after each round. Sprinkle on a little more water if you have to. Just be careful to microwave in short bursts, so that you don’t melt your sugar!
Have a good night. I can smell the cinnamon buns baking already…
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