making the sugar crystals stick together. The end result: brown sugar that feels more like stone than damp sand! But the good news is your brown sugar is still totally usable. The even better news ...

and the sugar crystals stick together and turn hard. But it’s the molasses that gives brown sugar its softer texture. Once a bag of brown sugar is opened, you can avoid it becoming hard by ...

Once brown sugar is exposed to air, that thin coating of molasses evaporates and the sugar crystals stick together and turn hard. Once a bag of brown sugar is opened, it is important to seal shut ...

Pour some sugar on a plate and roll those sticks around in it. Make sure they pick up as many crystals as possible. The more sugar your chopstick has, the more the crystals will grow on it.

Let stand at room temperature, undisturbed, until crystals form on sticks and rock candy is desired size, 5 to 14 days. Every few days, break up any thin sheets of crystallized sugar that form on ...

Once brown sugar is exposed to air, that thin coating of molasses evaporates and the sugar crystals stick together and turn hard. Once a bag of brown sugar is opened, it is important to seal shut ...

is a hard confection made by cooling sugar syrup into large crystals, sometimes around a stick or piece of string. It can be made with different types of sugar, including white granulated sugar ...