We already know that the use of brown sugar, also panela , does not make sweets healthier: it is still sugar . Rather, its use depends on the specific result that we want to obtain in each recipe. However, brown sugar tends to harden , sometimes being as hard as stone. How can we easily soften it? It gives me a lot of anger to start preparing any recipe, preparing all the ingredients and utensils, and to find the pot of brown sugar with a stone that is impossible to incorporate into the dough. Chopping it with a knife is usually not a good idea , since in addition to being dangerous it could leave very hard pieces that will spoil the result - and could break a tooth. Luckily, there are some tricks that we can apply to fix it. Also read this article what is the difference between weathering and erosion Why does brown sugar get hard? Current legislation distinguishes between white sugar and brown sugar in terms of the level of sucrose they contain. My colleague Mª José alread...
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