OK! So, we’ve talked about what I’m calling “cupboard sugar” (white granulated), and now let’ talk about the OTHER cupboard sugar – BROWN. Funny – brown sugar IS white sugar, only with molasses added (more about this particular liquid sugar later). The more molasses is added, the “dark”er the brown sugar is – so you can guess what’s happened when your supermarket brown sugar is labeled “light” or “dark” brown sugar. Since molasses is a liquid, it will evaporate. When your brown sugar hardens this is what’s happened. To prevent this as much as possible, simply wrap up your sugar tightly so air can’t get in (I use a rubber band after I’ve rolled up the bag as tightly as possible squeezing all of the air out – high tech, I know!) If it DOES happen, warming the sugar in a 250 degree oven for five minutes should do the trick. Let the sugar cool before you use it. Lula’s for Lunch…and More! Catering tends to use more dark brown sugar than light simply because we love its dense, deep flavor. As an aside…I hope the picture associated with this article is not lost on you…sometimes I just can’t help myself with the humor and politics!!