I have never had much luck with sifting brown sugar. It's too wet. Maybe that's because it's really just white sugar with molasses. The best I can do is to push it through a seive with the back of a wooden spoon. But it takes a long time and I can only do small amounts. Does anyone have a better method?
Yes, it is white sugar with molasses added. "True" brown sugar is cane sugar that doesn't have all the cane syrup removed. Molasses is cane syrup.
You get the lumps out of it by breaking them up with a spoon (if they're soft lumps). If they're hard lumps, the general advice for dealing with those is to add a wedge of apple or a slice of bread to the bag for a day or so...the extra moisture will soften up the lump so that you can break it with a spoon. If you're in a hurry, I've had reasonable success with spraying the sugar lightly with water and putting it in the microwave for 5-10 seconds until the lump softens.
Depends on what kind of brown sugar you talk about. The Rolling Stones made a song about a particular kind of brown sugar that is worth it. Pricewise.
-- Henry! "Your shoes have got to match what colour guitar you're playing. I had this black guitar and I was going, 'Gem, I can't seem to dress with this guitar'."
"Jim" a écrit dans le message de news: snipped-for-privacy@karoo.co.uk...
Yes, cheap 'brown sugar' is granulated white sugar with molasses added - often it's even granulated beet sugar, how about that?
The good stuff, e.g. C&H, is manufactured with this weird process where heated whole-cane syrup is turned in a centrifuge until the sugar forms small needly crystals which obviously have different physical properties in their whole, undissolved state than granulated sugar mixed with molasses does. Does it matter? Sometimes. A little.
3 months since your thread, so you may have Googled the answer. If I want to convert say white regular granulated into confectioners or powdered sugar, I use a blender. Do you have a stand-alone blender or one that attaches to a food processor? If yes, the answer is to blend the quantity in several batches i.e. cover the blades by 2 inches of sugar only.
I use the same technique, if I sieve brown sugar, in particular the sticky stuff which maybe high in molasses. The only difference is, I add cornflour, which will help it stop 'caking'. I use about 1 teaspoon per cup, rather than 1 tablespoon, as suggested here :-
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