There is nothing worse than clumpy, hard brown sugar.
If you are Switzerland you probably have already found out that the “North American” brown sugar, as I call it is not available here. (Unless perhaps in some exotic Foreign Foods section of a specialty store.) – or of course at any Online Store for the price of about Sfr. 15.00/bag!
This has become a staple food that I bring back in my suitcase or order from any friends landing the country. A kilo here, and kilo there gets me through my annual baking.
Anyway, something I thought was general knowledge was how to soften this wonderful sweet stuff, but obviously not everyone knows how.
Simple as A – B – C.
Cut up an apple, leave overnight, and Voilà!
Soft, lovely, packable brown sugar!
Enjoy your day!