When I’m standing in front of the sugars and flours and extracts, I should never assume that I have something specific in my cabinets. Tonight I reached for the brown sugar at the store and thought, “No Leah, you made chocolate chip cookies in November, you are fine.”
HA! Google to the rescue on “how to fix solid brown sugar.” Turns out you put it on a metal sheet, toss it in the oven at 250 for a few minutes and then promise the Sugar Gods that you’ll store all future brown sugar purchases in the freezer.
It delayed me, but I now have two trays of Matza Brittle in the fridge. Yum! Thanks Tamara!