[00:00] Sugar is made from the juice of sugar cane or sugar beets. All you have to do is clarify the juice, reduce it down, and get crystals to form. But if you want pure sucrose crystals, okay, white sugar, well then you'll have to also remove the molasses. But if you don't remove it all, or if you put some back in, you've made brown sugar.
[00:14] If your brown sugar becomes rock hard, just put it in an airtight container with a slice of bread. That's all it takes, because molasses is hygroscopic. It absorbs moisture, and it will get just enough overnight with this slice of bread to become re-moistened.
[00:26] Have a good slumber party, guys. Okay, now it's the next day. It's been 10 or 12 hours. Let's take a look inside. The piece of bread looks and feels unchanged. It is still soft and squishy. You can't tell that anything's happened. But it has lent some of its moisture to the molasses coating the sugar crystals in our brown sugar.
[00:43] Now, instead of being dry and hard and locking the crystals together, the molasses can flow. It is now lubricating the sugar crystals. Ah, yes, that's the wet sand texture I know and love.
[00:55] I guess you could call this sweet science. Oh.