You know how stubborn those semi-hard clumps of brown sugar can be when you're trying to get them mixed in with the rest of the ingredients? While we were making our butterscotch pudding
the other week, we stumbled upon this simple solution...
It turns out that a whisk can really do some damage on brown sugar clumps!
Hold the whisk as if you were using a mortar and pestle and tap down on the brown sugar. The individual wires wedge into the clumps and break them apart. The whisk is also sturdy enough to exert force on even the most hardened clumps.
We think this works much better than a fork or a even a pastry cutter. Give it a try next time you find yourself battling brown sugar!
Related: Help! How Do I Fix My Muffing Recipe?
(Image: Emma Christensen for the Kitchn)