First, why would anyone want to do this? Maybe you’re halfway through a cookie recipe and realize you only have brown sugar on hand, but the recipe calls for white. Or maybe you just love the texture of white sugar for a delicate meringue or a crisp shortbread.
It’s also a fantastic trick if you’re trying to reduce waste. That rock-hard brown sugar block? You can rescue it by turning it into something you’ll actually use. It’s like upcycling for your baking drawer.
Plus, think of it this way: you’re playing alchemist in your own kitchen. Who doesn’t want to feel a little bit like a wizard with a whisk?
