With holiday baking in full swing, I wanted to share a tip with you that I’ve used for years, more times than I’d like to admit.

Don’t you hate it when you open your container of brown sugar, only to find a rock-hard, impenetrable, tough-as-nails substance? Yeah, see those white patches in my sugar above? That’s where I could barely scratch the surface with the metal measuring cup.

I was able to chisel out a chunk. I then “grated” the sugar rock with a strainer into the bottom of the baking dish for THIS recipe. If I would have needed the brown sugar to be mixed with other ingredients, as it is in chocolate chip cookies, I would have called my sweet neighbor, “Gladys,” asking to borrow sugar.

How many times has this happened to you?

If you’re a non-baker like me, more often than you would like to recall. What do you do when it occurs?

Begrudgingly, jump in the car and head to the grocery store?
Call a Gladys to “borrow” sugar?
Throw the brown rock sugar away?

Well, No More!

If you’re in a real pinch and are at mid-point in your recipe, you still may want to call Gladys. But you’ll be able to pay her back a few hours later when you’ve revived the rock sugar in that container.

Here is the trick that works.

Every! Time!

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