Even in the Chatelaine Kitchen, accidents happen. On one fateful day of testing recipes, I reached for the brown sugar only to realize that it had not been properly sealed and was now a giant, solid rock of sugar. The silver lining? In a test kitchen, accidents such as these are experiments waiting to happen. So one of the associate food editors and I put our noggins together to see if we could rehydrate this tin of dried-out brown sugar.
After a few rounds without success, we figured out a solution that worked. (And definitely a tip worth sharing!)
Here’s what to do:
1. Put your solid lump of dried brown sugar in a microwave-safe bowl.
2. Lay two pieces of paper towel on top of each other. Fold them in half, and then in half again. You should end up with a square of 8 layers.
3. Wet the paper towel square under a gently running tap until it is completely wet through, but not soaked (dripping wet is too wet).
4. Lay the wet paper towel over the lump of brown sugar so it is fully covered. Microwave for 45 seconds on med-low heat. Remove from microwave, flip over and repeat. Remove from microwave and use a fork to scrape off the softened brown sugar that will be on the outer edges.
5. Repeat this whole process until you end up with re-hydrated brown sugar.
Note: The size of your brown sugar determines how many times you’ll have to heat it. The minimum will be approximately five to six times. In our kitchen test (see images below) we had to reheat it ten times.
Check out how we revived our rock hard brown sugar: