Have you ever bought brown sugar and once you get home, it’s not the soft, sweet, box of sugary goodness, but a solid, can’t even get it out of the box hard brick?
Well, sure you have. And so did I this week.
I found a super new recipe for carmelized banana pudding and thought I’d surprise GW with dessert. We normally avoid desserts for many reasons, some obvious, some not. Mostly to keep our youthful shapes from becoming not so youthful. Or not so shapely. But occasionally we (meaning me) decide that we’ve been good and deserve dessert.
But back to the story. While pulling the box of brown sugar out of the grocery sack, I dropped it and just barely missed my foot as it crashed to the kitchen tiles. I picked it up (after making sure kitchen floor not damaged, whew!) and wondered how I was going to use something that was so rock hard.
So I did what I always do when I have a question: I ‘googled’ it.
Here’s what was recommended:
Place one slice of bread in plastic bag with brown sugar...
…for a day or so. Um, no.
Try marshmallows in plastic bag with brown sugar...
…for day or so. Like, No!
Place a few drops of water in plastic bag with brown sugar...
…again, NO! Visions of mold flash through my mind.
…no damp towel either!
…Seriously?
Frustrated, I did what any exasperated, in a hurry, need it now cook would do.
The Behr Way
Of course, the pounding could be heard all the way from the back of the house where GW hollered, “Babe, what are you building in there?” If he only knew the trouble women go through for our desserts and our men, LOL!
And it worked! And after a trip to Bed, Bath, and Beyond, I now have a new friend that keeps my brown sugar soft and crumbly and ready for use when I need it.
I call him Sugar Behr!
Will let you know how the Carmelized Banana Pudding comes out tonight!
~Sandy
